There has barely been a slight chill in the air, and we’re already on the hunt for yummy comfort food recipes for the upcoming season. One of our favorite fall comfort foods is a warm apple pie — but we really wanted to try something with a little more oomph than the typical apple pie recipe. Thanks to Big View Bakery‘s Pastry Chef Hannah Niekirk, we found just the pie we were looking for in her apple and tart cherry pie!

We were absolutely blown away by the pie’s unique flavor and completely devoured it. The crust is  thick — just the way we like it — and the cherries give the pie a tartness that’s nothing short of mouthwatering. If you’re looking for a new recipe to try or a pie that will really stand out during the upcoming holidays, THIS is the one!

Happy baking!

Apple and tart cherry pie fall 2016|

Big View Bakery Pastry Chef Hannah Niekirk

Apple and tart cherry pie fall 2016|

Don’t let this picture fool you; we definitely ate more than one piece.

Crust Ingredients:

  • 2 1/2 cups all purpose flour
  • 3/4 cup (1 1/2 sticks) chilled, unsalted butter, cut into 1-inch pieces
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup frozen vegetable shortening, cut into large pieces
  • 1 large egg
  • 3 tablespoons (approximately) of ice water


  1. Blend flour, butter, sugar and salt in processor for 10 seconds.
  2. Add shortening; process just until very coarse meal forms.
  3. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry.
  4. Gather dough into ball; divide in half. Flatten each piece into disk.
  5. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled; let dough soften slightly before rolling out.)

Crust recipe from

Filling Ingredients:

  • 3/4 cup sugar
  • 4 1/2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 3 to 3 1/4 pounds large Granny Smith or Pippin apples (about six); peeled, quartered, cored, sliced crosswise
  • 3/4 cup dried tart cherries
  • 1/4 cup cherry preserves
  • 1 egg, beaten to blend (for glaze)


  1. Position rack in lowest third of oven and preheat to 400°. Stir sugar, cornstarch, cinnamon, cloves and cardamom in large bowl. Mix in apples, dried cherries and preserves.
  2. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
  3. Place pie on baking sheet. Bake until apples are tender (about 1 hour and 15 minutes); cover crust with foil if browning too quickly. Cool on rack. Store at room temperature. (Note: Can be made one day ahead.)

If you ask us, having just one piece won’t be enough. We hope you enjoy!

Do you have a favorite family recipe that’s always a hit? We’d love to hear about it and feature it with our favorites. Email us at [email protected].


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