Apple Cherry Pie Recipe Pampered Chef: Juicy Fruit Lattice Crust Masterpiece

This Pampered Chef apple cherry pie recipe delivers the perfect balance of tart apples and sweet cherries, encased in a flaky lattice crust that's as beautiful as it is delicious.

The secret lies in layering the juicy fruits just right—cherries on the bottom for rich flavor, apples on top to keep them from sinking—while the lattice creates those coveted golden, crisscrossed patterns that make every slice look like a masterpiece.

Pampered Chef tools like their precision rolling pin and pie weights make the process smoother, ensuring a crust that's crisp on the edges and tender underneath.

The filling starts with a mix of Honeycrisp apples and Bing cherries, their natural juices binding the fruit together while a touch of cinnamon and lemon zest brighten the flavors.

A simple cornstarch slurry thickens the juices just enough to hold the pie together without turning it soggy, and a sprinkle of flaky sea salt on top elevates every bite.

The lattice isn’t just decorative—it allows steam to escape while keeping the fruit tender, creating that ideal contrast of crisp crust and juicy filling.

Baking this pie at 375°F for 50-60 minutes ensures the crust browns beautifully while the filling bubbles just enough to release its aroma throughout the house. The result is a pie with layers of texture—crisp lattice, tender fruit, and a buttery crust—that makes it impossible to stop at one slice.

Whether you're using Pampered Chef’s tools or your own, this recipe delivers restaurant-quality results with a homestyle touch.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tart-sweet flavors. The lattice design also makes it perfect for gifting—every slice looks as good as it tastes. Let’s get baking!

Ingredients for apple cherry pie recipe pampered chef

Juicy apples and cherries paired with a buttery lattice crust—just 12 ingredients for showstopping pie.

The apples and cherries are the stars here. Honeycrisp apples stay crisp while cooking, and Bing cherries are the sweetest variety—both are worth seeking out at specialty grocers or farmers markets. If you can't find Bing cherries, Rainier cherries work too, but avoid tart varieties like Montmorency. For the apples, peeling removes bitterness and ensures a cleaner texture, but leave the skin on if you prefer rustic slices. The Pampered Chef precision rolling pin makes cutting the lattice strips effortless—no more guessing at even widths!

No cornstarch? Arrowroot powder works 1:1, but cornstarch gives that perfect glossy finish. Short on butter? Vegetable shortening keeps the crust flaky, though it lacks flavor. The lattice design is key—cutting the dough into strips lets steam escape while keeping the fruit tender. Trader Joe's sells pre-made lattice cutters if you're not up for slicing by hand. For the filling, zesting the lemon fresh brightens the flavors way more than bottled juice. And if you're making this ahead, bake the lattice uncovered the last 10 minutes to get that golden crisscross.

This pie tastes even better the next day—store leftovers covered at room temperature for up to 2 days. For freezing, wrap tightly in plastic and freeze for up to 3 months. The lattice stays crisp if you reheat slices at 350°F for 5-10 minutes. I always make two pies—one for the family, one to freeze for lazy weeknights. The crust reheats beautifully, so it's perfect for breakfast pastries or dessert leftovers. And if you're feeling fancy, add a sprinkle of cinnamon sugar to the lattice before baking for extra crunch.

Step-by-step instructions for apple cherry pie with lattice crust

Here's how to build a pie with layers of sweet-tart flavor and a crisp, golden lattice crust.

In a large bowl, combine the 4 medium Honeycrisp Apples that you've peeled, cored, and sliced into ¼-inch thick pieces. Add the 1.5 lb Bing Cherries that you've pitted and removed stems. Sprinkle over the 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, and 2 tsp Ground Cinnamon. Toss everything gently until the fruit is evenly coated.

Next, stir in the 1 tbsp Lemon Zest and 1 tsp Vanilla Extract. Here's the thing—this lemon zest brightens the sweetness and balances the tart cherries. Let the mixture sit for 10 minutes while you prepare the crust. This resting time lets the flavors meld and prevents a watery filling later.

In a small bowl, whisk together the 0.25 cup Cornstarch with ¼ cup Ice Water until completely dissolved. This slurry will help thicken the filling as it bakes. Set it aside for now.

For the crust, cut the 1 cup Unsalted Butter into 2-tablespoon cubes and chill them. In a large bowl, combine the 3.5 cups All-Purpose Flour with a pinch of salt. Cut in the cold 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 a flaky crust.

Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish and trim the edges, leaving about ½-inch overhang. This extra dough will help seal the pie later.

Pour the prepared fruit filling into the crust, pressing down gently to compact it. This prevents the filling from shrinking during baking. Sprinkle the top with the remaining ½ tsp Ground Cinnamon and 0.5 tsp Flaky Sea Salt—this adds depth to the flavor profile.

Roll out the second portion of dough into another 12-inch circle. Cut it into ½-inch wide strips using a sharp knife or pizza cutter. Arrange half the strips horizontally across the top of the pie, spacing them about ¼-inch apart. Then, weave the remaining strips vertically over the horizontal ones, creating a classic lattice pattern.

Brush the lattice with a mixture of 1 tbsp melted butter and 1 tbsp water for extra shine. Preheat your oven to 375°F. Place the pie on a baking sheet and bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles gently. The filling should be thick but still slightly jiggly in the center—this ensures it's juicy, not mushy.

Remove the pie from the oven and immediately pour the cornstarch slurry over the filling. Watch as it thickens right before your eyes! Return the pie to the oven for 5-7 minutes to set the slurry completely. This step is what gives your pie that perfect, thick consistency without being gluey.

Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. Serve warm with a scoop of vanilla ice cream for the ultimate comfort food experience.

Serving suggestions for apple cherry pie recipe pampered chef

Classic Ice Cream Pairings

Vanilla bean ice cream is the classic choice—its creamy sweetness balances the tart cherries and crisp apples beautifully. I recommend Breyer's Vanilla Bean for its rich flavor and smooth texture.

For a twist, try a scoop of Häagen-Dazs Salted Caramel to add a salty-sweet contrast that enhances the pie's natural sweetness. 🍦

Whipped Cream Variations

Lightly sweetened whipped cream adds a luxurious finish. Mix 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, then whip until stiff peaks form.

For extra flair, fold in 1 tablespoon crushed pistachios or a sprinkle of cinnamon sugar right before serving. This keeps the pie elegant while adding texture.

Cream Cheese Frosting

For a richer pairing, spread a thin layer of cream cheese frosting between the pie and ice cream. Mix 8 oz cream cheese, ½ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla until smooth.

This adds a velvety contrast that complements the pie's crisp lattice. Store-bought Philadelphia cream cheese works perfectly for this recipe. 🥄

Warm Cinnamon Whisky Sauce

Heat ½ cup apple cider with ¼ cup brown sugar, 1 tablespoon butter, and ½ teaspoon cinnamon until bubbly. Drizzle over warm pie slices with a scoop of ice cream for a cozy, autumnal touch.

This sauce enhances the pie's flavors while adding a warm, spiced dimension that feels like a hug in dessert form.

Presentation Tips

Use a Pampered Chef pie server to cut clean, even slices that showcase the lattice design. Arrange slices on a marble serving board for an elegant touch, and garnish with fresh mint leaves or a dusting of powdered sugar.

Serve with a side of warm apple cider or champagne for a festive finish. The presentation should be as inviting as the flavors! ✨

Frequently asked questions