Apple Cherry Pie Recipe | Episode 136

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with additional nutrients.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a more intense flavor.

Peel the apples and chop the peels roughly.

Melt butter in a small saucepan over medium-high heat.

Add apple peels, brown sugar, cinnamon, and nutmeg to the saucepan and stir.

Let the mixture simmer over low heat for about 7 to 10 minutes.

Chop the apples into thin slices.

Defrost sweet cherries from the frozen section in the refrigerator overnight and strain out excess juice.

Combine the strained apple peel mixture with the cherries, vanilla extract, sugar, and cornstarch in a bowl and toss gently.

Butter the pie dish and lay in the bottom pie crust, trimming the edges.

Pour the filling into the pie crust.

Roll out the second piece of dough and cut into strips to create a braided design on top of the pie.

Dampen the outer crust to help the braid stick and place it around the edge of the pie.

Cut out leaf shapes from dough for decoration, if desired.

Apply an egg wash to the crust (not done in the video).

Place a baking sheet on the bottom rack of the oven to catch spills.

Add a small ramekin of hot water to the oven for steam.

Preheat the oven to 450°F and bake the pie for 10 minutes.

Reduce the oven temperature to 350°F and bake for an additional hour, checking after one hour.

Tent the pie with tin foil to prevent burning if necessary.

Let the pie cool for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens