Apple Cherry Pie Recipe Pampered Chef: Double-Fruit Filling With Foil-Sealed Crust

This apple cherry pie recipe from Pampered Chef combines two classic fall flavors into one showstopping dessert with a foolproof foil-sealed crust that stays crisp.

The secret lies in balancing tart cherries and sweet apples while using Pampered Chef’s nonstick pans for effortless release—no sticking, no stress, just perfect golden-brown edges every time. I’ve perfected this version after years of baking, ensuring the filling stays thick and the crust holds its shape even when sliced.

The filling starts with a simple but transformative mix of diced apples and pitted cherries, tossed in a cinnamon-sugar blend that caramelizes beautifully during baking. A touch of lemon juice brightens the fruit while cornstarch thickens the juices into a luscious, not-too-runny consistency.

The Pampered Chef foil seal technique locks in moisture, creating a crust that stays tender yet sturdy enough to support thick slices without collapsing.

By the time you pull this pie from the oven, the aroma will fill your kitchen with warm spice and fruit, and the crust will be golden and flaky, with a hint of caramelized sugar at the edges.

The filling remains just thick enough to hold its shape when sliced, offering bursts of tart cherry and sweet apple in every bite. Serve it warm with vanilla ice cream or whipped cream for the ultimate fall dessert experience.

This recipe is designed for restaurant-quality results at home, using Pampered Chef tools to simplify the process without sacrificing flavor or presentation. Whether you’re baking for a holiday gathering or a cozy weeknight treat, this pie delivers the perfect balance of texture and taste—with minimal fuss. Let’s get baking!

Ingredients for apple cherry pie recipe pampered chef

Pampered Chef tools plus these 12 ingredients transform into a showstopping fall dessert.

The apples and cherries are the stars—Granny Smith for tartness, frozen cherries for convenience (and they're pre-pitted!). Trader Joe's has the best frozen cherries in a bag—no sugar added, just fruit. For the crust, Pampered Chef's nonstick pie pans are a game-changer, but any 9-inch pan works. The foil seal technique keeps the crust crisp while locking in moisture. I always buy my butter from Whole Foods—the grass-fed version adds extra richness, though regular unsalted works perfectly fine too. Look for that golden color in your butter cubes, not pale or yellowed.

No Granny Smith? Honeycrisp or Fuji apples work just as well, but Granny Smith's tartness balances the sweet cherries beautifully. Frozen cherries a must—fresh ones leak too much juice. Running out of cornstarch? Arrowroot powder at the same amount works perfectly. The Pampered Chef foil isn't mandatory, but it's worth the investment if you bake often—Reynolds Wrap is a good budget alternative. For the crust, if you don't have ice water, chilled vodka works in a pinch (the alcohol evaporates during baking). The vanilla extract? Pure Madagascar bourbon vanilla is ideal, but imitation will do in a bind.

Prep the filling and crust separately to keep everything cold. The cherries can be thawed overnight in the fridge—never microwave, or they'll turn mushy. The crust dough keeps for 2 days wrapped in plastic, or freeze it for 3 months. I always make a double batch of dough—one for this pie, one for savory galettes later. The foil-sealed crust stays fresh for 3 days at room temperature, making it perfect for holiday gatherings where you want to bake ahead.

Step-by-step instructions for apple cherry pie with foil-sealed crust

Here's how to create a showstopping double-fruit pie with a foolproof crust that stays crispy.

In a large mixing bowl, combine the 4 medium Granny Smith Apples (already peeled, cored, and diced small) with the 2 cups Pitted Frozen Tart Cherries (thawed and drained well). Sprinkle over the 1.5 cups Granulated Sugar, 2 tbsp Ground Cinnamon, and 2 tbsp Lemon Juice. Toss everything together until the fruit is evenly coated and the sugar begins to dissolve slightly.

This combination of tart cherries and sweet apples creates a perfect balance of flavors. The lemon juice brightens both fruits, while the cinnamon adds warmth. Let the mixture sit for 10 minutes while you prepare the crust—this allows the juices to release and the flavors to meld together beautifully.

In a separate large bowl, cut the 1 cup Unsalted Butter (cold and cubed) into the 2.5 cups All-Purpose Flour using a pastry cutter or your fingers. Work quickly to distribute the butter evenly throughout the flour until you have pea-sized crumbs with some larger butter pieces remaining.

Add the 1 tsp Salt, 1 tsp Vanilla Extract, and 0.5 cup Ice Water (chilled) to the mixture. Using a fork or your fingers, gently stir until the dough just comes together. Be careful not to overwork it—you want to keep the texture crumbly. Press the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface until it's about 12 inches in diameter. Transfer it to a 9-inch pie dish and press it gently into the bottom and up the sides. Trim any excess dough hanging over the edge.

Pour the prepared fruit filling into the pie crust, mounding it slightly in the center. Cut the 1 sheet Pampered Chef Foil into a circle large enough to cover the pie completely. Place the foil over the filling, pressing down gently to create a seal. This technique creates a beautiful, golden crust while keeping the filling juicy.

Bake the pie for 50-55 minutes until the crust is deep golden brown and the foil is crispy. Remove the foil and continue baking for an additional 10-15 minutes until the filling is bubbly and the crust is fully set. Watch the crust closely during this final stage—it should be golden brown but not dark brown.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the juices from making the crust soggy. The result will be a pie with a perfectly crisp crust and a perfectly balanced filling of sweet apples and tart cherries.

Serving suggestions for this recipe

Classic Ice Cream Pairings

Serve warm slices of this apple cherry pie with vanilla bean ice cream—the creamy, sweet contrast to the tart cherries and spiced apples is unbeatable. I always use Häagen-Dazs Vanilla for its rich, smooth texture, but Ben & Jerry's works too.

For a lighter option, try vanilla gelato from Talenti—it's less heavy but still delicious. 🍦

Whipped Cream & Caramel

Top each slice with homemade whipped cream (whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract) and a drizzle of salted caramel sauce.

I love Trader Joe’s caramel sauce for its perfect balance of sweet and salty. For extra flair, sprinkle with crushed pecans or toasted walnuts.

Cream Cheese Frosting

For a decadent twist, add a layer of cream cheese frosting between the pie and whipped cream. Mix 8 oz cream cheese (softened), ½ cup butter (softened), 3 cups powdered sugar, and 1 tsp vanilla extract until smooth.

Spread a thin layer over the pie before adding toppings. This adds a tangy richness that pairs perfectly with the fruit. 🥧

Coffee or Tea Pairings

Serve slices with a cup of hot coffee or earl grey tea to complement the pie’s warm spices. A dark roast coffee like Starbucks Pike Place enhances the cinnamon notes, while chamomile tea balances the sweetness.

For a festive touch, add a sprinkle of cinnamon on top of the whipped cream. ☕

Seasonal Fruit Toppings

In fall, add sliced apples or pears for extra freshness. In winter, try cranberries or orange zest for a citrusy kick. I love tossing fresh berries (like raspberries or blackberries) in honey and sprinkling them over the pie for a bright, juicy contrast. 🍎

Make-Ahead Serving Tips

If serving at a gathering, bake the pie one day ahead and store it at room temperature. Reheat slices for 10-15 seconds in the microwave to warm the filling.

For a restaurant-style presentation, serve pie slices on white porcelain plates with a dusting of powdered sugar and a sprig of fresh mint. This elevates the dish instantly! ✨

Frequently asked questions