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Ingredients

Directions

  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.

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For crumb topping:

  • In a medium bowl, stir together the 2/3 cup flour and the 1/2 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Set aside.

  • In a large bowl, stir together the 3/4 cup sugar and 1/3 cup flour; add apples and cherries and toss to coat. Transfer apple-cherry mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat surface on which to add the crumb topping. Sprinkle crumb topping over apple-cherry mixture. To prevent overbrowning, cover edge of pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Nutrition Facts

549 calories; 22 g total fat; 59 mg cholesterol; 288 mg sodium. 84 g carbohydrates; 6 g protein;

Helens Single-Crust Pie Pastry

Ingredients

Directions

Helen¿s Single-Pie Crust Pastry:

  • In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

  • On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

  • Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

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