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Nicole Rucker's Vegan Cherry Apple Pie
with Buttery Flaky Crust & Crumble

Miyoko's butter takes your baking to the next level. Chef Nicole Rucker, head chef of Fat + Flour LA, shares her flaky, delicious pie recipe– perfect for all your holiday gatherings.

Recipe credit: Chef Nicole Rucker

Prep time: 3 hours and 30 minutes (2 hours+ for chilling the dough)

Cook time: 1 hour and 10 minutes

Make The Dough

STEP ONE

In a measuring cup, combine the sugar, apple cider vinegar, and salt with the hot water.

STEP TWO

Stir until the sugar has dissolved. Add the ice cubes and stir to melt them in the sugar syrup until you have a nice cold liquid. Leave it in the fridge until you are ready to start the rest of the dough.

STEP THREE

Mix cubed butter with flour (if you have a stand mixer, do this on a low speed.)

STEP FOUR

Slowly drizzle cold sugar mixture into mixer until dough comes together.

Shape Dough

STEP ONE

Divide and form dough into two discs on a floured surface.

STEP TWO

Wrap in plastic and chill two (or more) hours.

Roll and Crimp

STEP ONE

Roll on a floured surface, then transfer to a pie plate.

STEP TWO

Roll edges around pie plate and crimp with fingers.

STEP THREE

Freeze for 15 minutes.

STEP FOUR

Preheat the oven to 350° F

Make the Filling

STEP ONE

Combine the apples, sugar, sour cherries, cornstarch, cardamom, bourbon, vanilla and lemon juice in a large mixing bowl.

STEP TWO

Toss the fruit together with the seasoning.

STEP THREE

Let the mixture stand for at least 30 minutes.

Prepare the Crumble

STEP ONE

In a medium bowl, combine the flour, oats, brown sugar and salt.

STEP TWO

Add the vegan butter and smash the cubes up into smaller lumps, rubbing it into the dry mixture a little bit. Use a fork or your hands to fluff the mixture until the vegan butter is distributed throughout.

STEP THREE

Squeeze a few handfuls of the crumb mixture into large clumps. Refrigerate the crumble until ready to use.

Assemble and Bake

STEP ONE

Smooth cream cheese layer over frozen shell bottom.

STEP TWO

Spoon filling into crust and top with crumble, then freeze for 15 minutes.

STEP THREE

Place the pie on the center rack of the oven.

STEP FOUR

Bake at 350° F for 1 hour to 1 hour and 30 minutes. (If the pie crust is browning too quickly after 1 hour and 30 minutes has passed, but the juices have not begun to boil, loosely tent the edge of the pie with tinfoil.)

STEP FIVE

Remove the pie from the oven and transfer to a wire rack. Let cool for 1-2 hours, then serve!