Apple Cherry Tart

By shuber

Ingredients

• 1/2 pkg. (15 oz) refrigerated pie crust (1 crust)
• 2/3 C. all-purpose flour
• 1/2 C. packed brown sugar
• 1/2 tsp. ground cinnamon
• 1/3 C. butter
• 1/2 C. pecan halves, chopped
• 2 large Granny Smith apples
• 1 can (21 oz) cherry pie filling, divided

Preparation

Step 1

1. Preheat oven to 400 degrees. Let pie crust stand at room temperature 15 minutes. In large bowl, combine flour, brown sugar, and cinnamon. Add butter; blend thoroughly with pastry blender. Add pecans to batter bowl; mix well and set aside.
2. Roll pie crust into a 13-inch circle on Classic Round Stone. Peel, core, and slice apples. Cut slices in half; layer apples evenly over crust to within 1 inch of edge of crust.
3. Spread ½ cup of the pie filing over apples; sprinkle flour mixture over apples. Fold outer edge of pastry up over filling to form a 1-inch rim.
4. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly. Serve warm with remaining pie filling.