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Apple-Cherry Pie




Source of Recipe


Carl


List of Ingredients







enough pastry for double-crust pie, milk, sugar
1/2 cup toasted almonds, chopped
6 cups thinly sliced, peeled Jonathan or Golden Delicious apples
1/3 cup cherry preserves
1/2 cup sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cardamom
1 cup frozen unsweetened pitted tart red cherries, thawed


Recipe



Prepare and roll out pastry. Line a 9" pie plate with half of pastry. Trim bottom pastry 1/2" beyond edge of pie plate. Sprinkle toasted almonds on bottom crust. In a large mixing bowl, toss apples with cherry preserves. In a small bowl, stir 1/2 cup sugar, flour and cardamom. Add to apple mixture in mixing bowl; add cherries. Gently toss fruit to coat. Transfer mixture to pastry-lined pie plate. Cut remaining pastry into 1/2"-wide strips for lattice top. Weave over filling and press into bottom pastry. Fold bottom pastry over strips; seal and crimp edge. Brush with milk and sprinkle with additional sugar. Cover edge of pie with foil to prevent over-browning. Bake at 375º F. for 25 minutes. Remove foil. Bake 30 - 35 minutes more or until lattice top is golden and filling is bubbly. Cool pie on a wire rack.
Makes 8 servings.