Apple Cherry Pie Recipe Pampered Chef: Double-Fruit Lattice Crunch in One Dish

This apple cherry pie recipe using Pampered Chef tools delivers the perfect balance of tart apples and sweet cherries with a crisp lattice crust that's easier to assemble than you'd think.

The secret lies in the Pampered Chef's non-stick pie dish, which eliminates the need for greasing and ensures golden-brown perfection every time. I've perfected this recipe through countless baking experiments, and the lattice technique transforms a simple pie into something restaurant-worthy.

The filling combines peeled apples and pitted cherries with a touch of cinnamon and lemon zest for brightness, while the Pampered Chef's pre-cut crust strips make lattice assembly a breeze. No rolling pins or complicated techniques required—just arrange the strips in a diamond pattern for that classic pie shop look.

The Pampered Chef's deep-dish pie form also helps create those beautiful, flaky layers that hold up to slicing without falling apart.

What you'll end up with is a pie that's crisp on top, tender at the edges, and perfectly set in the center—with that signature lattice pattern that makes it look as good as it tastes.

The combination of tart apples and sweet cherries creates a flavor profile that's more complex than single-fruit pies, while the Pampered Chef tools ensure professional results without the fuss. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience.

This recipe works equally well for holiday gatherings or cozy weeknight treats, and the Pampered Chef tools make it approachable for bakers of all skill levels. The deep-dish form also allows for generous fruit fillings without spilling, making it perfect for feeding a crowd. Let's get baking!

Ingredients for apple cherry pie recipe pampered chef

Pampered Chef tools plus these 15 ingredients make double-fruit pie magic happen effortlessly.

That Pampered Chef pie dish is a game-changer—no greasing, no sticking, just golden perfection. Granny Smith apples need to be tart enough to balance the cherries, so grab the firmest ones you can find. Sweet cherries should be plump and vibrant—Trader Joe's or local farmers markets have the best quality. The crust strips? Pre-cut and perfect—no rolling pins required. For the apples, slice them paper-thin (1/4-inch) so they cook through without turning to mush. Cherries? Halve them and remove stems for cleaner slices. No food processor? A sharp knife and steady hand work fine—just be patient.

No Granny Smiths? Honeycrisp or Fuji work too—just add an extra pinch of lemon juice to keep the filling bright. No fresh cherries? Frozen work perfectly (no need to thaw), but drain them well. The Pampered Chef crust strips are non-negotiable for this lattice—they're pre-cut to fit their dish, so no measuring or guessing. Short on butter? Crisco or vegan butter works, but real butter gives that flaky magic. The cornstarch is key for thickening—Diamond Crystal is my go-to, but regular works too. For the lemon zest, only the yellow part—no white pith, or it'll get bitter. Pre-made pie crust? Tear it into strips if you're desperate, but the Pampered Chef version is worth it.

This pie tastes even better the next day—the filling sets up perfectly. Store leftovers in the fridge for up to 5 days, covered tightly. Freeze for 3 months if you're planning ahead—just thaw overnight in the fridge. The crust strips keep airtight for 6 months, so buy extra if you're making this often. Pro tip: Brush the lattice with extra egg wash before baking for extra-shiny crust. Serve warm with vanilla ice cream—trust me, it's a match made in dessert heaven.

Step-by-step instructions for apple cherry pie recipe Pampered Chef

Here's how to create a showstopping double-fruit pie with the Pampered Chef's lattice magic.

In a large mixing bowl, combine the 6 medium Granny Smith Apples and 1.5 lb Fresh Sweet Cherries. Toss them gently with 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 1 tbsp Lemon Zest, and 2 tbsp Lemon Juice. This sweet-tart mix is where the magic happens—the tartness of the Granny Smith balances the cherries' natural sweetness while the lemon brightens everything up.

Let the fruit mixture sit for 15 minutes while you prepare the crust. This resting time allows the juices to start releasing and the flavors to meld. You'll notice the apples begin to soften slightly, which ensures a perfect texture when baked later. This step is crucial for achieving that signature pie filling consistency—thick enough to hold its shape but still juicy enough to stay moist.

In a separate large bowl, whisk together 3.5 cups All-Purpose Flour, 1 tsp Salt, and 2 tbsp Cornstarch. Cut in the 1 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The butter should be cold and pea-sized—this creates flaky layers in the crust that will melt in your mouth.

Add 0.25 cup Heavy Cream and mix just until the dough comes together. Divide the dough into two equal portions and flatten each into a 12-inch round on a floured surface. Roll out the dough to about 1/8-inch thickness—it's okay if the edges are uneven, as we're using the Pampered Chef lattice strips for the top. Press the dough into a 9-inch pie dish, crimping the edges neatly. Chill the bottom crust in the refrigerator while you prepare the lattice.

Transfer the prepared fruit mixture to the chilled pie crust, spreading it evenly. The filling should come up to about 1/2 inch from the edge of the crust—this ensures maximum flavor in every bite. Arrange the Pampered Chef Pie Crust Strips in a lattice pattern over the filling, alternating strips to create the classic pie crust design. This lattice allows steam to escape while keeping the fruit juicy and the crust crisp.

Brush the lattice strips lightly with the egg wash (beat the 1 whole Egg with 0.25 cup Heavy Cream and a pinch of salt). This gives the crust that beautiful golden finish and adds a subtle sheen. The egg wash also helps seal the lattice strips together, preventing them from falling apart during baking. Arrange the pie on a baking sheet to catch any drips and prevent a mess in your oven.

Preheat your oven to 375°F. Place the pie on the prepared baking sheet and bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling gently. The lattice should look crisp and slightly puffed—this indicates the pie is done. If the edges start to brown too quickly, cover them loosely with aluminum foil to prevent over-browning while the center cooks through.

Here's the thing—don't open the oven door during the last 20 minutes of baking. The temperature drop can cause the crust to sink. Instead, rely on the visual cues: the crust should be golden, and the filling should look set with a slight jiggle in the center. Once baked, let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set properly and makes for cleaner slices that hold their shape beautifully.

Slice the pie into 8 equal servings using a sharp knife or pie cutter. The lattice design adds a stunning visual element to each slice, and the combination of tart apples and sweet cherries creates a flavor profile that's truly unforgettable. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the experience.

This pie is perfect for any occasion—whether it's a family gathering, a holiday dessert, or just a cozy night in. The Pampered Chef lattice strips make this recipe easier than traditional pie crusts, but the result is just as impressive. Trust the process, and you'll have a pie that looks like it came from a bakery, not your kitchen!

Pro cooking tips for apple cherry pie recipe pampered chef

Lattice Perfection

The Pampered Chef lattice strips are the secret weapon here—no rolling pin, no stress. Arrange them in a diamond pattern by placing strips at 45-degree angles over the filling, alternating directions every other strip.

For extra crispness, brush each strip with egg wash before baking. The strips should overlap by about ½ inch at the corners to create that classic pie shop look. 🥧

Fruit Prep Tricks

Slice Granny Smith apples into ¼-inch thick pieces for even cooking—thicker slices stay crunchy, thinner ones turn mushy. For cherries, halve and pit them quickly using a small paring knife.

Toss the fruit with lemon juice immediately after slicing to prevent browning. Let the mixture sit for 15 minutes before baking—this releases juices and melds flavors perfectly. 🍎

Crust Consistency

The Pampered Chef pie dish eliminates greasing, but the crust still needs care. Chill the bottom crust for 30 minutes before filling to prevent shrinking. For the lattice, use two layers of strips in a crisscross pattern—this creates that signature flaky, golden-brown finish.

Press the edges firmly to seal any gaps where filling might leak. 🧈

Baking Like a Pro

Preheat your oven to 375°F and use the middle rack for even heat distribution. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. Avoid opening the oven door during the last 20 minutes—temperature fluctuations cause the crust to sink.

If the edges brown too fast, loosely cover them with aluminum foil. 🔥

Resting for Success

Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the lattice to firm up. For extra-shiny crust, brush the lattice with egg wash before baking.

Store leftovers in an airtight container for up to 5 days or freeze for 3 months. The flavors actually improve overnight! ⏳

Pampered Chef Hacks

The Pampered Chef deep-dish pie form holds generous fillings without spilling. Use the built-in crimper on the dish edges for a neat finish. For extra flakiness, freeze the butter in the crust mixture for 15 minutes before rolling.

The non-stick surface means no greasing—just a light dusting of flour. 💡

Frequently asked questions