Ingredients for Apple Cherry Cobbler Pie
- 1 package (14.1 oz) refrigerated pie crust
- 1 1/4 cups granulated sugar
- 0 Cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 4 cups peeled and sliced tart apples (about 4 medium)
- 2 cups pitted and halved tart red cherries (fresh or frozen)
- 1 cup 2 tablespoons all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter
- 1 large egg
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
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How to Make Apple Cherry Cobbler Pie
- Preheat oven to 375°F (190°C). Place a sheet of foil on the oven rack below where the pie will bake to catch drips.
- Unroll one package (14.1 oz) Pillsbury refrigerated pie crust and place it into a 9-inch pie plate. Crimp the edges.
- In a large bowl, combine the following filling ingredients: 4 cups peeled and sliced apples (about 4 medium), 2 cups pitted and halved cherries (fresh or frozen), 1/2 cup Splenda (or granulated sugar), 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Gently toss until the fruit is evenly coated.
- Spoon the filling into the prepared pie crust.
- In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup Splenda (or granulated sugar), 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, 1 teaspoon almond extract, and 1 large egg. Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Evenly spoon the crumble topping over the fruit filling.
- Bake for 20 minutes uncovered.
- To prevent over-browning, cover the entire surface of the pie with another sheet of foil.
- Continue baking for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Remove from oven and let cool completely (about 1 hour) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
178g
Fat
34g
Carbs
23g
