Cherry Apple Crumb Pie | Midwest Living

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Cherry Apple Crumb Pie

Cherry Apple Crumb Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Cool At least 2 hrs
  • Bake 1 hr to 1 hr

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  • Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup cold unsalted butter, cut into small pieces
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 4 Northern Spy or Granny Smith apples, peeled, cored and cut into 1/4-inch slices (4 1/2 cups) or about 1 1/2 pounds tart cooking apples
  • 2 cups fresh or frozen unsweetened pitted tart red cherries


  1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.
  2. For crumb topping: In a medium bowl, stir together the 2/3 cup flour and the 1/2 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, stir together the 3/4 cup sugar and 1/3 cup flour; add apples and cherries and toss to coat. Transfer apple-cherry mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat surface on which to add the crumb topping. Sprinkle crumb topping over apple-cherry mixture. To prevent overbrowning, cover edge of pie with foil.
  4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Helens Single-Crust Pie Pastry


  • 1 3/4 cups cake flour or all-purpose flour
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 3 tablespoons shortening
  • 5 tablespoons cold water
  • 2 tablespoons lightly beaten egg or 1 egg yolk
  • 1 teaspoon lemon juice or vinegar


  1. In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
  2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
  3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
  4. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
  5. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

Nutrition Facts

(Cherry Apple Crumb Pie )

Servings Per Recipe 8, sodium (mg) 288, Potassium (mg) 190, calcium (mg) 20, cal. (kcal) 549, vit. A (IU) 1020, iron (mg) 3, pro. (g) 6, vit. C (mg) 6, carb. (g) 84, Thiamin (mg) 0, Fat, total (g) 22, chol. (mg) 59, Riboflavin (mg) 0, Niacin (mg) 3, sat. fat (g) 12, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 101, Polyunsaturated fat (g) 2, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, sugar (g) 41

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