Ingredients

•   Pastry for double-crust pie
• 1/2  cup toasted almonds, chopped
• 6  cups thinly sliced, peeled Jonathan or Golden Delicious apples
• 1/3  cup cherry preserves
• 1/2  cup sugar
• 3  tablespoons all-purpose flour
• 1/2  teaspoon ground cardamom
• 1  cup frozen unsweetened pitted tart red cherries, thawed
•   Milk
•   Sugar

Directions

1. Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Trim bottom pastry 1/2 inch beyond edge of pie plate. Sprinkle toasted almonds on the bottom crust.

2. In a large mixing bowl, toss apples with the cherry preserves. In a small bowl, stir together the 1/2 cup sugar, flour, and cardamom. Add to the apple mixture in the mixing bowl; add cherries. Gently toss the fruit to coat.

3. Transfer mixture to the pastry-lined pie plate. Cut remaining pastry into 1/2-inch-wide strips for lattice top. Weave over filling and press into bottom pastry. Fold bottom pastry over strips; seal and crimp edge. Brush with milk and sprinkle with additional sugar.

4. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes. Remove the foil. Bake for 30 to 35 minutes more or until the lattice top is golden and the filling is bubbly. Cool the pie on a wire rack. Makes 8 servings.