Apple Cherry Pie Recipe Pampered Chef: Double-Fruit Crisp With Buttery Streusel Top

This apple cherry pie recipe using Pampered Chef tools creates a classic dessert with a perfect balance of sweet-tart flavors and a buttery streusel topping that begs for seconds.

The secret lies in combining tender apples and juicy cherries in a spiced filling, all baked to golden perfection in a Pampered Chef pie dish that ensures even cooking and easy release. I've perfected this recipe to deliver that restaurant-quality finish at home—no professional kitchen required.

The beauty of this recipe is its flexibility: you can use a Pampered Chef pre-made crust for convenience or roll your own for that homemade touch.

The filling combines diced apples and cherries with a touch of cinnamon and lemon juice, while the streusel topping—made with butter, flour, and brown sugar—adds a delightful crunch that contrasts beautifully with the soft fruit below. Every bite delivers that perfect harmony of textures and flavors.

What sets this pie apart is the Pampered Chef pie dish, designed to distribute heat evenly and prevent soggy bottoms. The ergonomic design makes assembly easier, and the non-stick surface ensures effortless removal from the oven.

Whether you're baking for a family gathering or simply treating yourself, this pie delivers that comforting, homemade taste that's impossible to resist.

Ready in just 60 minutes, this recipe combines traditional techniques with modern shortcuts—like using Pampered Chef tools—to create a dessert that feels special without requiring hours of work.

The result is a golden, bubbling pie with a crisp streusel topping and a filling that's just sweet enough to satisfy any crowd. Let's get baking!

Ingredients for apple cherry pie recipe pampered chef

Pampered Chef tools plus these 14 ingredients make a showstopping double-fruit pie.

The Pampered Chef pie dish is non-negotiable here—its even heat distribution prevents soggy bottoms. For the apples, Granny Smith (tart variety) balances the sweet cherries perfectly. I always grab organic cherries from the frozen section at Whole Foods—they're pitted and ready to use, saving time. The pre-made Pampered Chef crust is a lifesaver for weeknights, but if you're feeling ambitious, their homemade crust recipe delivers that perfect flaky texture. For the streusel, old-fashioned rolled oats add chewiness, while the cold cubed butter ensures flaky layers—don't skip chilling it before mixing.

No Granny Smith apples? Fuji or Honeycrisp work well—they hold their shape better than Red Delicious. Fresh cherries too pricey? Frozen pitted cherries (thawed and drained) give identical results. Running short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. The Pampered Chef crust can be swapped for store-bought Pillsbury in a pinch, though it lacks the same ergonomic ease. For the streusel, quick oats work if that's what you have, but they'll be slightly softer. The lemon juice is critical—it brightens both fruits and prevents browning during prep.

Prep the filling ahead and refrigerate for up to 24 hours—the flavors meld beautifully. The streusel keeps well in an airtight container for 5 days at room temperature. Once assembled, this pie stays fresh for 3 days in the fridge or 2 months frozen. For serving, a quick microwave reheat (30 seconds) restores that just-baked warmth. Pampered Chef's glass pie dish is oven-safe for direct serving, making it perfect for gatherings where you want to impress without extra effort.

Step-by-step instructions for apple cherry pie recipe Pampered Chef

Here's how to create a perfectly balanced pie with tender fruit and a buttery, crisp streusel.

In a large mixing bowl, combine the 4 medium Granny Smith Apples (peeled, cored, and diced small) with the 1.5 cups Fresh Pitted Cherries (stemmed and halved if large). This combination gives you both tart and sweet flavors that complement each other beautifully.

Add the 1.5 cups Granulated Sugar, 1 tbsp Cornstarch, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract to the bowl. Stir gently to coat the fruit evenly with the sugar mixture. The lemon juice brightens the flavors while the vanilla adds depth. Let the mixture sit for 10 minutes while you prepare the streusel topping—this gives the fruit a chance to release some juices.

In a separate medium bowl, cut the 1 cup Unsalted Butter into small cubes and let it sit at room temperature for 5-10 minutes until slightly softened but still cool. This ensures the streusel stays crumbly rather than clumping together.

Add the 1 cup All-Purpose Flour, 0.5 cup Old-Fashioned Rolled Oats, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.5 tsp Salt, and the 0.25 cup Granulated Sugar (Extra) to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. The texture should be slightly gritty but still hold together when pressed—this is key for a perfect streusel.

Preheat your oven to 375°F. Unroll the pre-made Pampered Chef Pie Crust and place it in a 9-inch pie dish. Press the crust gently into the bottom and up the sides, ensuring it's evenly distributed. Trim any excess dough hanging over the edge.

Transfer the prepared fruit mixture to the crust, spreading it evenly. The filling should be about ½ inch thick—this ensures the fruit cooks through without becoming mushy. Sprinkle any juices from the bowl over the fruit to maximize flavor.

Sprinkle the streusel topping evenly over the fruit, pressing down lightly with your fingers to create a smooth, even layer. The streusel should cover the fruit completely but not be packed too tightly—this allows it to crisp up beautifully during baking.

Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling gently. The edges should be crisp, and the filling should be thickened but still slightly soft in the center. If the crust starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time is crucial—it allows the filling to set and the juices to redistribute, ensuring each slice has the perfect balance of tender fruit and crisp streusel.

Serve the pie at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm, spiced pie with cool topping is what makes this dessert truly special. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months for future enjoyment.

Troubleshooting this dish

Crust Too Soggy

If your Pampered Chef pie crust ends up soggy, it’s usually from excess moisture in the filling. To fix this, ensure your fruit is thoroughly drained after dicing or thawing frozen cherries. I also recommend adding an extra 1 tbsp cornstarch to thicken the filling further.

Another trick? Blind-bake the crust for 10 minutes at 375°F before adding the filling—this creates a barrier against moisture. 🥧

Streusel Not Crispy

A common issue is streusel that turns out more like a paste than crumbly topping. The key is using cold butter—don’t let it soften too much before mixing. I also recommend chilling the streusel mixture for 30 minutes before sprinkling it on the pie.

For extra crunch, add ¼ cup chopped pecans or walnuts to the streusel before baking. 🌰

Filling Too Runny

If your filling is watery after baking, it likely needs more thickening. The next time, try simmering the fruit mixture for 5 minutes on the stovetop before assembling the pie.

This helps release excess juices and thickens the filling naturally. For a quick fix, sprinkle an extra 1 tbsp cornstarch over the filling before baking. 🍎

Uneven Baking

The Pampered Chef pie dish should distribute heat evenly, but if your pie bakes unevenly, check your oven’s temperature accuracy. I recommend calibrating your oven with an oven thermometer—many home ovens run 25°F hotter or colder than set.

For even baking, place a baking sheet on the lower rack to reflect heat upward. Rotate the pie halfway through baking if needed. 🔥

Fruit Not Cooked Through

If the center of your pie remains undercooked, the filling might be too thick or the oven temperature too low. To prevent this, ensure your filling is ½ inch thick and bake at 375°F—any lower, and the fruit won’t cook through.