Apple-Tart Cherry Pie with Crumble Topping
Serves: serves 8
  • All-purpose flour for dusting countertop
  • 1 recipe for single pie crust (see below)
  • 1 pound tart apples, such as Granny Smith
  • 1 pound sweet apples, such as Fuji
  • 1 pound soft apples, such as Golden Delicious
  • ¾ cup with dried tart cherries (rehydrate for 15 minutes in warm water until plumped, drain)
  • ¼ cup cherry preserves (look for an all-fruit one without added sugar)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup organic cane sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • ¼ teaspoon sea salt
  • 1 Tablespoon unsalted butter, cut into small pieces
  • Crumble Topping:
  • ½ cup walnut (or pecan) pieces, chopped very fine
  • 1 cup all-purpose flour or white spelt flour
  • 6 Tablespoons packed light-brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 6 Tablespoons unsalted butter, melted
  1. Roll pie dough* out on a lightly floured countertop, regularly checking to make sure disk is not sticking to counter. Roll into a 12-inch round. Fit pastry into a 9-inch pie plate. Crimp or flute the edges as desired. An easy thing to do is to press the crust with the tines of a fork. Refrigerate.
  2. Preheat oven to 400 degrees.
  3. Peel, core and slice apples crosswise into ¼-inch slices. Transfer to a large bowl and mix with soaked dried cherries, cherry preserves, lemon juice, sugar, flour, cinnamon, nutmeg and salt. Combine well. Arrange apple mixture in pie shell and dot with butter.
  4. Make the walnut crumble: stir together the walnuts, flour, brown sugar, cinnamon, salt and butter in a medium bowl. Top the pie with small handfuls of the crumble, covering everything evenly.
  5. Place pie on a baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees. Continue baking until the crumble is golden and the juices are bubbling around the edges and have thickened, about 50 minutes more. Transfer to a cooling rack and cool for an hour before serving. Pie can be kept at room temperature for up to 2 days.
Pâté Brisée:
1 ¼ cups unbleached all-purpose white flour or white spelt flour
½ teaspoon fine sea salt
1 teaspoon granulated sugar (optional)
½ cup (1stick) cold unsalted butter, cut into 8 pieces
2-4 Tablespoons ice water
Place the flour, sugar <g class="gr_ gr_116 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="116" data-gr-id="116">and</g> salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of plastic wrap and shape into a disc. Wrap well and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Recipe by Pamela Salzman at