Dried Cherry and Apple Pie

Pie filling is prepared from dried tart cherries, apple slices, white sugar, all-purpose flour and ground cinnamon. Filling is arranged in bottom crust, topped with top crust, and baked in hot oven until crust is golden brown.

Ingredients -

1 cup Dried Tart Cherries
4 cups peeled, cored and sliced Baking Apples
1 cup White Sugar
1/4 cup All-Purpose Flour
1/2 teaspoon Ground Cinnamon
1 tablespoon Unsalted Butter
1 Two-Crust Pie Pastry for a 9-inch pie

Preparation:

1. Preheat the oven to 425 degrees F.

2. Add dried tart cherries and apple slices to large bowl.

3. In a separate small bowl, combine white sugar with all-purpose flour and ground cinnamon.

4. Pour sugar mixture into fruit. Toss to coat. Let stand 15 minutes.

5. Place bottom ready-made crust into glass pie plate.

6. Spoon fruit mixture into bottom crust.

7. Cover with top crust. Join top and bottom crusts by fluting edges. Cut slits in top crust to allow steam to escape.

8. Bake in a preheated oven 45-50 minutes, or until crust edge is golden brown.

Cherry Pie Making Tip -

Apple Pie Slices

Apples should be sliced thinly to avoid air creating a gap between the fruit and the crust.

Cherry Pie Making Tip -

Macerate

Fruit can be macerated, or marinated, extracting their juices and then reducing that liquid over heat to thicken and create more intense flavor.

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