Swiss Apple-Cherry Pie

Preparation info

    • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

This pie’s double popularity is no mystery—it combines two tasty fruits


  • Pastry for 2-Crust Pie
  • c. sugar
  • ¼ c. flour
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 5 medium apples, thinly sliced and peeled ( c.)
  • 1 (1 lb. 4 oz.) can tart cherries, drained
  • 2 tblsp. butter


    • Combine sugar, flour, cinnamon and nutmeg. Divide mixture in four parts.
    • Arrange one third of apple slices over bottom of pastry-lined 9" pie pan. Sprinkle with one fourth of sugar-spice mixture. Cover with half of the cherries; sprinkle on second fourth of sugar-spice mixture. Repeat, using all of sugar-spice mixture, apples and cherries. Dot with butter. Adjust top crust; flute edges and cut vents.
    • Bake in hot oven (400°F.) 50 minutes, or until pastry is browned and filling is bubbly in vents.