Apple and Cherry Pie with Oatmeal Crumble Topping

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 large sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces
  • 12 ounces fresh or frozen pitted cherries, rinsed well
  • 2/3 cup roughly chopped walnuts
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons fresh orange juice
  • 1 1/2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon cornstarch
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 6 tablespoons all-purpose flour
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 unbaked pie crust, for a 9 or 10-inch deep dish baking pan
  • Vanilla ice cream, as accompaniment
Directions

Preheat the oven to 400 degrees F.

In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.

In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.

Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    13 Reviews
    4 13
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I also used my apple peeler/corer/slicer, and added MANY more apples to really fill out the pie. The recipe calls for too much orange juice and zest and consequently the pie tasted mostly like orange! Next time, I'll cut out the juice and only use half the zest. I doubled the cornstarch and it still required more. I also doubled the dry ingredients for the topping, since it was WAY too much butter to really make a good streusel top. I'll make it again, but definitely with all the changes.
    I made this pie for the first time last week, on Friday for my family, and it was gone by Sunday! I followed the recipe, as is, except I cut the apples with my apple peeler, corer, slicer, and thought it was perfect! This was the best tasting pie I've ever made and I plan on entering it in the Youth Fair pie contest next year. Thank you Emeril!
    Delicious! I can't say enough about how much this pie was enjoyed by my family. I made for a Memorial Day BBQ, fantastic!
    I made this for my daughter's birthday and the flavor of the fresh orange juice, zest, and the freshly grated nutmeg were OUTTA THIS WORLD!!!! I am not a fan of nutmeg, normally, but this was just delish.
     

     
    Next time, the apples need to be cut smaller -- either thinner wedges or cubed so that they are more similar in size to the cherries; they were not as soft as I would have liked after 55 min. in the oven. I plan to use my apple peeler/corer/slicer gizmo when I make this again.
     

     
    A suggestion for those who do not like the messiness of make the crumb topping with their hands: you can easily do that step with the paddle attachment in a stand mixer.
     

     
    I agree that you could leave out the bottom crust, but would suggest you toss in a little flour with the fruit before baking to help absorb the juices.
     

     
    I plan to make this again and share the recipe on facebook.
    This recipe was delicious. If you don't like orange stuff- then you won't like it. My sister does not like orange flavored stuff and thats all she could taste- I on the other hand didn't feel like it tasted like orange.
     

     
    Also- it isn't a pie. I don't see the point of the crust. When I make it again I will double the recipe and put it in a casserole dish. It has wonderful flavor but does not hold together as a pie. I also cut each apple into 16 pieces and it was definitely chunky enough. Great idea for a recipe!
    I've made this pie twice and both times it was a hit. It's very easy to make, although the oatmeal crumb portion can get messy. I'm always sure to wear gloves while blending that part as well. I also substitute the rolled oats for Maple and Brown Sugar Oatmeal. My roommate who doesn't like apple pie loved it!
     

     
    I will agree that the serving of the pie does get sloppy, but who cares when it tastes sooo good!
    I baked it for my bf and he ate the entire pie in one sitting lol
    I made a small substitution or two and this came out awesome. I used 2 apples instead of 3 and sliced them thinly, used a graham cracker crust, and used a can of dark sweet cherries drained and rinsed well instead of frozen. This pie has been a huge hit at Thanksgiving and Christmas and I will definatly be making this again. Great recipe and great pie really yummy.
    I made this pie and it did not live up to Emeril's reputation. 1 T of cornstarch did not thicken the filling; consequently, my bottom crust became extremely soggy. If I make it again, I will make modifications to ensure that the filling thickens. This just runs.
    I made the apple slices thinner and I think it held together better. Was a great hit at my Thanksgiving Day dinner!
    This pie was pretty easy to make and tasted great! The only thing it was very messy and didnt really retain a slice shape. It just turned into a cobbler.
    Kids loved it. Pretty rich. Made another one the next day but got burned out real quick. Overall, great.
    When first out of the oven I thought it had too much orange flavor. But the next morning it was great with a hot cup of coffee!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond