Cherry Cream Apple Pie

Cherry Cream Apple Pie

Prep Time


Cook Time



8 people

One of the toughest decisions to make (at least for me) is deciding between a slice of apple pie or cherry pie. Luckily Ace Champion has us covered and provides us a mouthwatering Cherry Cream Apple Pie that combines the best of both worlds! Did we mention that there is a rich cream cheese layer separating the apple from the cherry pie? So good!



  • 3 cups cubed apples
  • 2 tablespoons dark rum
  • 1/2 brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons apple pie spice
  • 3 1/2 tablespoons flour
  • 2 sheets premade pie crust
  • 2 1/2 cups of pitted tart cherries (fresh or frozen)
  • 1/2 pure cane sugar
  • 2 tablespoons corn starch
  • 1/8 teaspoon nutmeg
  • 2 teaspoons of pure vanilla extract
  • pinch of kosher salt


  • 1 Preheat oven to 350
  • 2 Using a 9 inch round pie pan; line a sheet of ready-made pie crust. Form the crust to the pan then set aside until you are ready to add the filling.
  • 3 In a large skillet add enough butter to sauté apples (about 2 oz.) Add the cubed apples and sprinkle with cinnamon, brown sugar, and apple pie spice. Mix well to coat all apples with seasoning. Allow to cook for about 1 minute. Pull the pan away from the stove and add the rum to the edge and flambé (optional).
  • 4 Add the flour and mix well. Cook for another 30 seconds.
  • 5 Pour the filling into the premade pie crust.
  • 6 Spread the cream cheese over the warm apple pie filling then keep in refrigerator until the cherry pie filling is ready to go on top of the cream cheese.
  • 7 Place cherries in a medium saucepan.
  • 8 Turn the heat to a medium heat and add the sugar, nutmeg, and lemon juice.
  • 9 In the bowl add the cornstarch, vanilla with a little rum, or reserved juice from the cherries and mix well.
  • 10 Stir the mixture into the cherries.
  • 11 Cook for another 1 minute or until the liquid is absorbed and nice and thick. Spread the mixture carefully over the cream cheese.
  • 12 Top the pie with the second pie shell and seal the edges of the pie.
  • 13 bake in preheated oven for about 60-70 minutes or until the edges of the crust are golden brown.
  • 14 Allow pie to cool at room temperature for at least an hour.
  • 15 Serve and enjoy!



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