Apple Cherry Pie

November 19, 2013 by Kenmore


preparation time
0 mins

cook time




1 cup unbleached all-purpose flour Crust (double crust)

1 teaspoons salt Crust (double crust)

2 tablespoons buttermilk powder Crust (double crust)

1 cup unsalted butter Crust (double crust)

0.75 cup ice water Crust (double crust)

0.5 cup light brown sugar, packed Filling

0.25 cup cornstarch Filling

1 teaspoons ground cinnamon Filling

2 cup gala apples Filling

2 cup fresh bing cherries Filling

1 tablespoons lemon juice Filling

5 tablespoons cold butter, cut into 1/2 inch pieces Filling


Step 1: Crust

Whisk together flour, salt, and buttermilk powder.

Step 2: Crust

Dice the butter into small cubes. Work into the flour until well-distributed. Large pea-sized pieces of butter will be scattered throughout the mixture.

Step 3: Crust

Toss the mixture with your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together into a ball.

Step 4: Crust

Chill the dough in refrigerator for 30 mins before rolling out.

Step 1: Filling

In a bowl stir together sugar, cornstarch and cinnamon.

Step 2: Filling

Add apples to cinnamon sugar mixture; mix thoroughly.

Step 3: Filling

Place filling in center of crust, dot with butter.

Finishing the Pie:

Preheat the oven to 375 F. For Lattice Top - cut strips of dough and weave across pie top. Brush strips with a mixture of egg white and water. Top with sugar and slivered almonds. Bake 40 to 55 mins, until crust is golden. Yield: 6 servings from a 10 inch pie pan.


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