Caramel Apple-Cherry Pie Recipe

I have to admit, I’ve become completely obsessed with making this caramel apple-cherry pie. What started as a happy accident two months ago has turned into my absolute favorite baking project, and I’ve probably made it six times since then.

It all began when I was standing in my kitchen, staring at a bag of apples that were getting soft and a container of frozen cherries I’d bought on sale. My husband walked in and said, “Please tell me you’re making pie. I’ve been craving something sweet all week.”

I couldn’t decide between apple or cherry pie when my teenage son wandered through and said, “Why don’t you just make both? Like, in the same pie?” That simple suggestion changed everything.

The more I thought about combining sweet apples with tart cherries, the more excited I got. Then I remembered the jar of caramel sauce in my pantry, and I could already envision this incredible pie that would taste like fall and summer having the most delicious conversation.

Now, every time I make this pie, I get genuinely excited about the whole process. There’s something so satisfying about carefully arranging the fruit layers, watching the caramel bubble and meld with the juices, and creating that perfect lattice top that gets golden and gorgeous in the oven.

My husband has learned to recognize my “pie-making mood” and automatically clears his schedule because he knows I’ll be in the kitchen for hours, happily mixing and rolling and arranging. “You light up when you make that pie,” he told me recently. “I love watching you get so into it.”

That first bite is still magical every single time – the tender apples, tart cherries, and that caramel that ties everything together perfectly. But honestly, I think I love the making almost as much as the eating. There’s something about this recipe that just makes me happy from start to finish.

What Is Caramel Apple-Cherry Pie?

The first time I decided to mix apples and cherries in one pie, I wasn’t sure if it would even work, but it turned out to be one of the best kitchen choices I’ve made. Caramel apple-cherry pie is exactly what it sounds like – a mix of tender apples, juicy cherries, and a drizzle of caramel all baked together inside a flaky crust. The fruit blends so well with the sweetness of caramel that each bite feels extra special. It’s the kind of dessert that makes everyone curious and happy to try something a little different.

Key Ingredients in This Caramel Apple-Cherry Pie

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• Apples – Granny Smith or Honeycrisp, peeled, cored, and sliced

• Cherries – fresh or frozen, pitted (thawed and drained if frozen)

• Caramel sauce – mixed into the filling and for drizzling

• Granulated sugar – adds sweetness

• Brown sugar – brings a deeper sweetness

• Cornstarch – thickens the filling

• Cinnamon and nutmeg – warm spices for flavor

• Vanilla extract – ties the filling together

• Pie crusts – homemade or store-bought, for the base and top

• Egg wash and coarse sugar – to finish the crust

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Kitchen Equipment Needed

• Large mixing bowl – for combining the fruit and filling

• Cutting board and sharp knife – to slice apples and prep cherries

• Measuring cups and spoons – for sugars, spices, and caramel

• Rolling pin – if you’re using homemade pie crust

• 9-inch pie dish – to bake the pie

• Wooden spoon or spatula – to mix the filling

• Pastry brush – for brushing on the egg wash

• Baking sheet – to catch any drips in the oven

• Aluminum foil – to cover the crust edges if they brown too quickly

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

Yes, absolutely! If you have fresh cherries on hand, go for it. Just be sure to pit them first. Frozen cherries are great because they’re already prepped, but fresh cherries will give the pie an extra juicy, bright flavor.

Do I need to make my own caramel sauce?

Not at all. A store-bought jar works perfectly if you’re short on time. But if you love homemade, a quick stovetop caramel will make this pie feel extra special. Both taste wonderful.

What type of apples work best for this pie?

I like using a mix of tart and sweet apples, like Granny Smith and Honeycrisp. The tart ones balance the cherries, and the sweet ones add richness. Use whatever apples you already have in your kitchen.

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day ahead. Once baked and cooled, cover it loosely with foil and leave it at room temperature overnight. You can also re-warm slices in the oven before serving if you like it cozy and warm.

How should I store leftovers?

Cover the pie with plastic wrap or foil and keep it in the fridge for up to 4 days. If you want to freeze it, wrap individual slices well, and they’ll keep for about 2 months. Just reheat in the oven until warmed through.

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