Apple and Cherry Pie
  • Complexity: Easy
  • Srv: 8
  • Total Time: 1 hr 45 min
  • By: Macrina Bakery, Seattle

Prepared pie dough, an option for which Macrina sells at their bakeries, is an ideal shortcut for this recipe. Otherwise, use your favorite double-crust pie dough recipe.


  • 6 Granny Smith Washington apples, peeled, cored, and cut into 1/2-inch slices
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • Double-crust pie dough, purchased or homemade
  • 2 cups pitted Bing cherries
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons turbinado sugar or granulated sugar, for topping
  • Whipped cream, for serving (optional)


  1. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
  2. Put the apples in a large bowl, add the sugar, flour, lemon juice, and cinnamon and toss well to evenly coat the apples. Scatter the apples on the baking sheet in an even layer and bake for 20 minutes. Set the apples aside to cool. Increase the oven temperature to 400 F.
  3. Roll out half of the pie dough to a round that will extend about 2 inches beyond the edge of the pie pan (i.e. a 14-inch circle for a 10-inch pan). Line the pie pan with the dough, so that the overhang is even around the edge.
  4. Combine the apples and cherries in a large bowl and stir to mix. Transfer to the pie pan, spreading them out evenly, and dot the top with the pieces of butter. In a small dish, mix the egg and water with a fork until evenly blended.
  5. Roll out the remaining dough to about 1/4 inch thick and cut a round the same size as the pie pan. With the tip of a small knife, cut 4 or 5 vents in this round. Lay this round on the fruit and brush it lightly with egg wash. Fold the outer edges of the other dough over and pinch with your fingers to seal the two layers. Brush this crimped edge lightly with egg wash. Sprinkle the turbinado sugar over the top of the pie.
  6. Bake the pie for 15 minutes, then reduce the heat to 350 F and continue baking until nicely browned and juices are bubbling, about 45 minutes longer. Let cool before serving. Cut into wedges and serve with whipped cream alongside, if you like.