Tested till perfect Sour Cherry Apple Pie

Sour Cherry Apple Pie

Quickly saut?ng the apples first gives them a silky texture and reduces the airspace that naturally occurs under the top crust as the apples shrink during baking.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8



  • 1/4 cup 1/4cupbrandy, kirsch or water
  • 2/3 cup 2/3cupdried sour cherrydried sour cherries
  • 8 8appleapples, (such as Northern Spy or Jonagold) about 3 lb (1.5 kg)
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspground cinnamon
  • 2 tbsp 2tbspunsalted butter
  • 2 tbsp 2tbspall-purpose flour
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Filling: In microwaveable measuring cup or bowl, microwave brandy on high for 20 seconds or until steaming. Mix in cherries; let stand for 30 minutes.

Meanwhile, peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in bowl. Add sugar, lemon juice and cinnamon; toss.

In large skillet, melt half of the butter over medium heat; cook half of the apples, stirring gently, until slightly tender and glazed, about 5 minutes. Transfer to large shallow glass dish.

Heat remaining butter in pan; cook remaining apples, stirring gently, for 4 minutes. Add cherries and any remaining brandy; cook, stirring, until almost no liquid remains, about 1 minute. Add to dish; toss and let cool to room temperature, about 20 minutes. Sprinkle with flour; toss to combine.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave ?inch (2 cm) overhang. Scrape filling into pie shell.

Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Cut out decorative shapes from leftover pastry.

Brush egg mixture over pastry. Arrange cutouts on pastry and brush with egg mixture. Cut steam vents in top; sprinkle with coarse sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 50 minutes or until pastry is deep golden and filling is bubbling. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)

Nutritional Information Per serving: about

cal 552 pro 6g total fat 26g sat. fat 13g
carb 75g fibre 4g chol 90mg sodium 332mg

% RDI:

calcium 5 iron 17 vit A 16 vit C 7
folate 42
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