Deep-Dish Apple-Cherry Pie

By á-174942

Ingredients

• 1 1/4 cups all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 6 tablespoons chilled unsalted butter - (3/4 stick) cut 1" pieces, plus
• 2 tablespoons butter
• 1/4 cup shortening
• 2 tablespoons ice water - (to 3)
• 1/2 cup dark brown sugar - (firmly packed)
• 1/2 teaspoon ground cinnamon
• 7 large Golden Delicious apples peeled, cored, cut 1/2"-thk slices, and tossed with
• 1 tablespoon lemon juice
• 1 jar cherries in syrup - (13.5 oz)

Details

Servings 8

Preparation

Step 1

In the bowl of a food processor, combine the 1 1/4 cups flour, 1/4 teaspoon of the salt and the granulated sugar and pulse once to mix. Add the 6 tablespoons butter and the shortening and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the ice water until large, moist crumbs form, 10 seconds more.

Turn the dough out onto a lightly floured surface and press the dough together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400 degrees.

In a bowl, stir together the brown sugar, the 2 tablespoons flour, the cinnamon and the 1/4 teaspoon salt. In a large saucepan over medium heat, melt the 2 tablespoons butter. Add the sugar mixture and cook, stirring constantly, until the mixture thickens and begins to boil. Stir in the apples and cook until slightly tender, 3 to 4 minutes, then stir in the cherries. Transfer the filling to a 9- by 1 3/4-inch pie dish.

On a floured surface, roll out the dough into a 12-inch round, about 1/8-inch thick. Arrange the dough over the filling. Trim the edges, leaving a 1-inch overhang, and flute the pastry decoratively with your thumb. Make 4 or 5 slits on top. Bake until the crust is golden and the filling is bubbling, 30 to 40 minutes.

This recipe yields 8 to 10 servings.