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Apple-Cherry Pie

Source of Recipe


From "Better Homes & Gardens Heritage of America Cookbook"






List of Ingredients



• 2 cups fresh or frozen pitted tart red cherries
  
• 1 cup sugar
  
• 2 Tbsp all-purpose flour
  
• 1 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 3 cups peeled, cored, and thinly sliced apples
  
• Pastry for Double-Crust Pie (recipe follows)
  
• 2 Tbsp butter or margarine
  
• 1 Tbsp milk
  
• 1/2 tsp sugar
  
• Dash ground cinnamon
  






Instructions



1. If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Combine the 1 cup sugar, flour, the 1 teaspoon cinnamon, and nutmeg; set aside.
   
   
2. In a large bowl, combine cherries and apple slices. Add sugar mixture; toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with butter or margarine. Adjust top crust. Seal and flute edge. If desired, cut decorative shapes from dough scraps; brush the back sides of the shapes with milk, and arrange on the top crust. Cut slits in the top crust. Brush top crust with milk. Combine the 1/2 teaspoon sugar and the dash cinnamon; sprinkle over crust. Cover edge with foil.
   
   
3. Bake in a 375° F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil; bake for 20 to 25 minutes more or until the top is golden and fruit is tender.
   
   Serves 8
   
   ..........
   
   PASTRY FOR DOUBLE-CRUST PIE
   
   • 2 cups all-purpose flour
   • 1/2 tsp salt
   • 2/3 cup shortening or lard
   • 6 to 7 Tbsp cold water
   
   In a mixing bowl, stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.
   
   On a lightly floured surface, flatten each ball of dough slightly with your hands. Roll out dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.
   
   For top crust, repeat rolling remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with filling. Place the top crust on filling. Trim top crust to 1/2-inch beyond edge of plate. Fold the top crust under bottom crust; flute edge. Bake as directed in pie recipe.