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!


20 Sep

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC