Apple Cherry Pie, what a delicious combo!

Apples and Cherries - what a delicious combo!! They compliment each other so well and when you use the Amarena Cherry, it takes this pie from fantastic to amazing!! Either way though, you can not go wrong - this recipe makes a delicious apple/cherry pie that is sure to be a huge success. Enjoy :)
0:00 Introduction
0:14 making your pie crust
07:29 making your pie filling
14:35 assembling your pie
25:58 baking your pie
28:09 taste test
Ivo’s Apple/Cherry Pie
Crust
Ingredients
• 290 gm “cake & pastry” flour or all-purpose flour (alternate measurement is 2 cups)
• 2/3 cup lard (or vegetable shortening) (put in freezer for 15 mins)
• 4 TBSP unsalted butter (i.e. ½ of a butter stick) (put in freezer for 15 mins)
• 1 TSP table salt
• 5 TBSP ice water
Method
• Sift flour, add salt, mix together
• Chop up lard and butter, cut into the flour by hand, until small shapes form (i.e. pea size)
• Add ice water, 1 TBSP at a time, and work into the dough by hand - use all 5 TBSP’s
• Do not over handle the dough, but form it into a ball and place in fridge
Filling
Ingredients
• 3 lbs. of apples (~7 Medium/Large apples) (I like to use Ambrosia apples, Pink lady, or Royal Gala - or green apples like Mutsu or Granny Smith)
• 1 24 oz jar (680 gm) Amarena Cherries (alternate regular cherries jarred or frozen)
• Juice from ½ lemon (or 1 - 2 TBSP lemon juice)
1 cup brown sugar
• 1/8 tsp nutmeg
• 1 tsp cinnamon
• ¼ cup corn starch (or ½ cup all-purpose flour)
Method
• Peal and de-core apples, slice into thin slivers, add to a large bowl
• Add lemon juice, sugar, nutmeg, cinnamon, and corn starch, mix together
• Drain syrup from cherries (if using jarred) and mix in with the sliced apples, or optional, slice the cherries into halves or quarters first, then mix in with apples. Toss well.
Make the Pie
• Pre-heat oven to 375 degrees
• Rub pie plate with butter, roll out ½ the dough and place in pie plate
• Add apple/cherry filling (plate should be heaping). There will be some residual juice in your bowl, reserve this for later
• Roll out the other half of dough, place on top, cut off any excess/overhang
• Pinch both top & bottom dough together to form a seal
• With a knife, put a few slits in the pie (4 min) (I prefer to make 8 slits. 4 long slits and then 4 short slits) and brush on the reserved juice from bowl (or use an egg wash)
• Bake for 75 minutes at 375 degrees (put a cookie sheet below the pie plate in the oven, in case any juices over spill)
• Remove from oven when complete, and let cool, before cutting into it - enjoy!!
My Kitchen Gear
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Thank you!

[@doreensherk287]

That is a neat technique to make your dough ball. You have chosen nice apples, lots of flavour.

[@maggiecousineau1877]

I have had apple and raisin, will have to try this combination.

[@judyl3492]

Always look forward to the taste test. Mmm. Getting a coffee to have with you.

[@colleenisaac6647]

Looks delicious! This may be dessert for Christmas!

[@1meanelf]

The lard makes it so flakey and the butter gives it that taste. Going to be a great pie crust. Not a fan of apple or cherry pie myself. But that was a good crust recipe and I can see it full of peaches or blackberries or freshly made lemon curd. Good to see you enjoying it with coffee though.