If you are going to choose a pie recipe to attempt, let it be this one. It’s kind to novice bakers but also one of the most requested pies that I make. In fact, this recipe won me first place in the categories of “best crust” and “best filling” at a pie contest celebrating the 100th anniversary of Cleveland’s historical West Side Market. You could say I’m kind of a big deal.
What’s the big deal about it? Sour cherries. Taking an already cozy, perfect apple pie and giving it a pop of sour cherry is a simple twist that makes this pie memorable.
Apple Sour Cherry Pie
- 1 recipe for a 9 inch pie crust (or best of both worlds pie crust)
- 4 Granny Smith apples
- 1 can Oregon Sour Cherries (in WATER)
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 Tablespoons corn starch
- 1 squeeze of fresh lemon juice (barely a teaspoon)
Oatmeal crumb topping
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/2 stick (4 tablespoons) cold unsalted butter but into 1/4 inch pieces
Preheat oven to 400
Prepare the pie crust by rolling a 12-13 inch circle and placing into a 9-inch pie plate. Gently tuck the dough into the pan and sculpt the edge. Place in refrigerator while you prepare the filling.
In a small bowl, combine 1/4 cup of the sugar with 1 teaspoon cinnamon and 2 tablespoons corn starch. Set aside.
Peel and slice apples into 1/4 inch thick slices. You can cut some of the slices in half so that the apples lay more compactly. Place in a deep skillet or pot and toss with the remaining 1/4 cup sugar and 1/2 teaspoon lemon zest. Cook, partially covered, over medium heat for about 10 minutes. Stir often and remove from heat when apples are soft but still hold their shape. Place apples into a colander to remove excess moisture. Let cool to room temperature.
Open Oregon Cherries and drain well.
While waiting for the apples to cool, make crumb topping. Put 1/2 cup flour, 1/4 cup oats, 1/3 cup brown sugar, 1 teaspoon cinnamon, and pinch of salt in a food processor and pulse several times to mix. Scatter 4 tablespoons of butter over the top. Pulse repeatedly until the mixture resembles fine crumbs. Empty the crumbs into a large bowl then rub them together between your fingers until you have large, buttery crumbs.
Turn apples and cherries into a bowl. Add 1 teaspoon vanilla and a quick squeeze of fresh lemon juice (you don’t want too much) and toss with the remaining sugar, cinnamon and cornstarch mixture. Place the mixture into chilled pie shell. Generously top the pie with the crumb mixture and gently press into place.
Place the pie on the center rack of the oven and bake for 35-40 minutes until golden brown and the juices bubble. Use a pie crust shield to prevent the crust from browning if necessary. Let cool for at least two hours before slicing. May this also be the best pie you’ve ever made!