Apple Sour Cherry Pie
Servings Prep Time
8 1hours
Cook Time
35-40minutes
Servings Prep Time
8 1hours
Cook Time
35-40minutes
Ingredients
Oatmeal Crumb Topping
Instructions
  1. Prepare your pie crust according to the directions of the recipe you are using. Refrigerate for at least 30 minutes or you can do this the night before.
  2. Preheat oven to 425
  3. 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. Toss with 1/4 cup of the sugar and a squeeze of lemon. Place in a large skillet and cook over medium-low heat for about 5-8 minutes. Stir often and remove from heat when apples begin to soften but still hold their shape. Place apples into a colander over a bowl or sink to remove excess juice. Let cool to room temperature while you roll your pie crust or prepare topping. If you are in a hurry, spread them out on a baking sheet and stick them in the fridge.
  4. Roll chilled pie dough to a 12 inch circle, place into a 9 inch pie pan. Gently tuck the dough into the pan and sculpt the edge. Place in refrigerator for at least 15 minutes.
  5. In a small bowl, combine 2 tablespoons of sugar with 1 teaspoon cinnamon and 3 tablespoons corn starch. Set aside.
  6. While waiting for the apples to cool, make crumb topping. Put the flour, oats, brown sugar, cinnamon, and salt in a food processor and pulse several times to mix. Scatter the 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. This step can also be done ahead of time with the mixture being placed in a storage bag and placed in the freezer.
  7. Open Oregon cherries and drain well.
  8. Turn apples and cherries into a bowl. Add 1 teaspoon vanilla, a quick squeeze of lemon juice, remaining 1/4 cup sugar and gently mix. Fold in the cornstarch mixture. Turn the mixture into chilled pie shell.
  9. Place the crumb mixture on top of the pie and gently press them into place.
  10. Place the pie on the center rack of the oven and bake at 425 for 10 minutes. Turn oven down to 350 and bake for 30-40 minutes until golden brown and the juices bubble. Use a pie crust shield or foil to prevent the crust from browning too much if necessary. Let cool for at least three hours before slicing. May this also be the best pie you’ve ever made!