Apple Cherry Pie

By Addie

“Is it time for dessert yet? A thick wedge of this double-crust pie, overstuffed with golden apples and tart cherries is a dream come true.”

Ingredients

• 2 pounds cooking apples (such as Golden Delicious or Jonathan)
• 3/4 cup plus 1 teaspoon sugar, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 can (14 1/2-ounce) pitted red tart cherries packed in water, well drained
• 1 package (15-ounce) refrigerated piecrusts
• 1 tablespoon milk

Preparation

Step 1

Preheat oven to 375°F. Peel and thinly slice the apples.


Combine 3/4 cup sugar, the flour and cinnamon in a large bowl. Add the apples and cherries. Gently toss until the fruit is coated.


Line a 9-inch pie plate with 1 piecrust according to the package directions. Transfer the apple mixture to the pastry-lined pie plate.

Unroll the remaining piecrust on a large sheet of waxed paper. Cut slits in the piecrust and place on the filling, using the waxed paper to lift and transferthe crust to the top of the pie. Remove and discardthe waxed paper. Seal and flute the edge of the crust,if desired.


Brush the piecrust with the milk. Sprinkle with the remaining sugar. Cover the edge of the piecrust with foil. Bake for 25 minutes. Remove the foil and bake until golden, 20–25 minutes longer. Cool on a wire rack.
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Grandma's Secret Tip:

Create a fancy top crust with small, decorative cookie cutters. Just cut out a few designs in the second crust before placing it over the filling.