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Shortbread Cherry Apple Pie

Source of Recipe

Posted by Mary Ellen


List of Ingredients

Crust:
1 cup (2 sticks) margarine or butter, softened
1/2 cup plus 1 tablespoon sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus additional for rolling dough
1/2 teaspoon salt
1/4 cup diced dried cherries


Filling:
1/4 cup dried cherries
4 cups cored, peeled and sliced tart apples (Granny Smith, Cortland or Northern Spy are good choices)
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon




Recipe

To make the crust: In a bowl or electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla extract, flour, salt and diced cherries. Form the dough into a disc and wrap in plastic. Refrigerate 30 minutes or until firm.

To make the filling: In a medium bowl, combine the cherries and apples. In a separate bowl, combine the sugar, flour and cinnamon. Sprinkle over the apples and cherries and toss gently to mix thoroughly. Refrigerate for 15 minutes.

Preheat the oven to 350 degrees.

Remove the chilled dough from the refrigerator and divide in half. Take one half and place on a sheet of lightly floured parchment or waxed paper. Roll out to a1/4-inch thickness to fit a 9-inch pie plate. Place the dough in the pie plate and spoon the filling on top.

Roll the remaining dough out to a1/4-inch thickness. Using a sharp knife, cut the dough into six strips. Place three strips across the top of the filling. Place the remaining strips the opposite way on top of the first strips to create a lattice-like effect.

Bake for 35 to 30 minutes or until the top of the crust is golden brown and the filling is bubbly. Remove from the oven and cool.

Yield: Makes one 9-inch pie, serving 8.