Pampered Chef Apple Cherry Pie Recipe: Dual-Fruit Flavor Fusion With Crispy Lattice Top

This Pampered Chef apple cherry pie recipe delivers the perfect balance of tart apples and sweet cherries under a crispy lattice crust—a dessert that feels both nostalgic and refined. The secret lies in a spiced filling that caramelizes beautifully while keeping the fruit juicy, and a lattice top that adds elegant texture without sacrificing flakiness. I’ve tested this recipe countless times, and it consistently delivers that restaurant-worthy finish with a golden, shatteringly crisp crust.

The filling combines tender apples and juicy cherries in a cinnamon-spiced mixture that thickens just enough to hold its shape while still offering that classic pie filling bite. Using a Pampered Chef pie dish ensures even baking and easy removal, but any quality pie pan will work. The lattice crust isn’t just decorative—it creates pockets of air that keep the filling moist while allowing the edges to crisp to perfection.

What you’ll end up with is a pie that’s visually stunning and irresistibly flavorful—the tartness of the apples cuts through the sweetness of the cherries, while the lattice crust adds a satisfying crunch. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. This recipe is foolproof, but the magic happens in the details, like tossing the fruit with lemon juice to preserve its color and texture.

Perfect for holiday gatherings, family dinners, or when you simply crave a classic dessert with a modern twist. The lattice design makes it feel special, but the technique is simple enough for any home baker. Let’s get baking—your kitchen will smell like autumn in no time.

Ingredients for apple cherry pie recipe pampered chef

Pantry staples meet seasonal produce for this showstopping Pampered Chef pie.

The apples and cherries are the heart of this pie. Granny Smiths bring the tartness to balance the sweet cherries—frozen cherries work in a pinch, but fresh are ideal. For the crust, Pampered Chef's flour or any all-purpose will do, but chilling the dough is non-negotiable. The Pampered Chef pie dish distributes heat perfectly, preventing soggy bottoms. If you can't find Granny Smiths, Honeycrisp or Fuji apples hold up well too, just slice them slightly thinner to prevent excess moisture.

No vanilla extract? Vanilla bean paste works beautifully. The cornstarch is key for that perfect filling texture—arrowroot powder at half the amount is a decent swap. For the lattice, brush the strips with heavy cream or egg wash for a golden finish. The brown sugar adds depth to the filling, so don't skip it. If you're making this ahead, bake the lattice separately and assemble just before serving to keep it crispy.

Store the pie at room temperature for up to 3 days, or refrigerate for 5 days if you prefer it chilled. The lattice stays crispy for about 24 hours at room temp, so slice and serve within that window. Freeze the pie (without the lattice) for up to 3 months—just thaw overnight before adding the lattice and baking. The Pampered Chef dish makes reheating a breeze, so you can enjoy warm slices anytime.

Step-by-step instructions for apple cherry pie with crispy lattice top

Here's how to create a showstopping dual-fruit pie with that perfect balance of tart and sweet.

In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just until the dough holds when pressed. Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

In a large bowl, gently toss the 4 medium peeled and sliced Granny Smith apples with 1 cup granulated sugar, 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. The apples should be well coated but not soggy. Let this mixture sit for 10 minutes while you prepare the cherries.

In a separate bowl, combine the 2 cups fresh pitted cherries, 2 tablespoons cornstarch, and 1 tablespoon granulated sugar. This cornstarch mixture will help thicken the cherry layer beautifully. Set both fruit mixtures aside—they'll release their juices as they cook.

Roll out one pie dough disk to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Press it gently into the bottom and up the sides. Arrange the apple mixture evenly in the bottom crust, then spoon the cherry mixture over the apples. Be careful not to overfill—the fruits should come up about 2 inches from the bottom.

Roll out the second dough disk and cut it into 1-inch wide strips for the lattice. Arrange 4 strips horizontally across the pie, then 4 vertically, alternating ends to create the classic lattice pattern. Brush the lattice with the 0.25 cup heavy whipping cream (if using) for extra shine and crispiness. Trim and crimp the bottom crust edges neatly.

Preheat your oven to 375°F. Place the assembled pie on a parchment-lined baking sheet to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling vigorously. The lattice should be crisp to the touch.

For the final touch, increase the oven temperature to 425°F and bake for an additional 5-7 minutes until the lattice is beautifully browned. This high-heat finish creates that coveted crispy texture. Let the pie cool completely before slicing—this allows the filling to set properly and prevents a runny mess.

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. The lattice and crust require extra care—add 1 extra tablespoon of cold butter per cup of flour to mimic flakiness. Chill the dough longer (45 minutes minimum) since gluten-free dough is less forgiving. I’ve tested this with King Arthur Measure for Measure, and it holds up beautifully when baked at 350°F instead of the standard temperature. 🌾

Dairy-Free Options

Replace the butter in the crust with 1 cup dairy-free butter (like Miyoko’s or Earth Balance) or coconut oil for a vegan twist. For the lattice glaze, use coconut cream instead of heavy cream. The filling stays the same, but the crust benefits from an extra 1 tablespoon of cornstarch to prevent sogginess. The flavor remains rich and buttery—just without the dairy! 🥥

Lower-Sugar Version

Cut the sugar in the filling by 3 tablespoons and boost the spices: add ½ teaspoon ground nutmeg and ¼ teaspoon cardamom to enhance natural sweetness. Use 100% tart cherries (like Montmorency) to balance the apples. For extra depth, stir in 1 teaspoon of honey or maple syrup during baking. This keeps the pie decadent but lighter—perfect for health-conscious bakers. 🍯

Nut-Free & Allergen-Friendly

This recipe is naturally nut-free, but always check your Pampered Chef pie dish for cross-contamination warnings. For extra safety, use a dedicated baking sheet lined with parchment. The filling ingredients are allergen-friendly, but verify that your vanilla extract and cornstarch are processed in nut-free facilities. I recommend Wholesome Sweeteners vanilla for guaranteed safety. 🛡️

Refined Sugar Reduction

Swap ½ cup of granulated sugar in the filling for ¼ cup coconut sugar or monk fruit sweetener (like Lakanto). The caramelization happens slower, so bake the pie for 5-7 extra minutes at 375°F to develop the same depth of flavor. The lattice stays crisp, and the filling thickens just as well—just watch it closely to avoid over-browning. 🍃

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