Apple Double Cherry Pie

By Jahel

Ingredients

• 2 c frozen tart pitted cherries
• 2 c frozen dark sweet pitted cherries
• Pie Crust for double crust
• 3/4 c sugar
• 3 T cornstarch
• 1/8 t cayenne pepper
• 4 c thinly sliced, peeled baking apples
• Milk
• Sugar

Preparation

Step 1

Thaw cherries overnight in fridge. Drain, reserving 1/4 c juice. Preheat oven to 450.
In large bowl combine sugar, cornstarch and cayenne. Add apples, cherries and cherry juice, gently tossing to coat. fill pie shell.
Roll out second pie crust and cut into squares and rectangles. Top fruit with pastry shapes so that each touches another and overlaps edges. Crimp edges. Brush pastry with milk and sprinkle with additional sugar. Place on baking sheet and bake uncovered for 15 minutes. Reduce heat to 375 and bake 1 hour and 20 minutes or until filling is bubbling in center and pastry is golden. Cool at least 30 minutes.