Photo: Apple and Cherry Pie with Oatmeal Crumble Topping Recipe
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.
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By EHScott
Catonsville, MD
on February 02, 2013
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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.
By AmiK1973
Saint Joseph, MI
on September 02, 2012
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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!
By jillk01@yahoo.com
Scottsdale, AZ
on May 31, 2011
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Delicious! I can't say enough about how much this pie was enjoyed by my family. I made for a Memorial Day BBQ, fantastic!
Read all 13 reviews