Login to rate this recipe.
total ratings: 0
Average rating
0 from
0 reviews
- Makes: 8 servings
- Prep
40 mins
- Bake
45 mins
Ingredients
-
2
cups
frozen pitted tart red cherries (10 ounces)
-
1
cup
sugar
-
3
tablespoons
quick-cooking tapioca
-
4
cups
peeled, cored and thinly sliced cooking apples (about 2 pounds)
-
1
recipe Pastry for Double-Crust Pie (see recipe below)
-
2
tablespoons
butter or margarine
-
Milk
-
2
teaspoons
sugar
-
1/8
teaspoon
ground nutmeg
-
Vanilla ice cream (optional)
Directions
-
For filling, thaw frozen tart cherries. Don'tdrain off the juice.
-
In a large bowl, combine the 1 cup sugar and the tapioca. Add undrained cherries and the apples, tossing to coat. Let stand for 20 minutes, stirring occasionally.
-
Prepare Pastry for Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 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, being careful not to stretch pastry. Trim pastry to edge of pie plate. Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape.
-
Spoon filling into piecrust; dot with butter or margarine. Add top crust, trimming 1 inch beyond edge of pie plate. Fold under edge. Seal and flute.
-
Brush top crust with some milk, then sprinkle with the 2 teaspoons sugar and the nutmeg. Cover edge of pie with foil to prevent overbrowning.
-
Bake in a 375 degree F oven for 25 minutes. Remove foil. Return to oven and bake for 20 to 25 minutes more or until crust is golden and filling is bubbly.
-
Cool on wire rack. Serve with ice cream, if you like. Makes 8 servings.
Note
- Here's a trick for covering the pie to prevent a too-brown edge. Make a foil rim by folding a 12-inch square of foil into quarters. Cut out the center portion of foil, making a 7-1/2-inch circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center open.
Pastry for Double-Crust Pie
Ingredients
- 2
cups
all-purpose flour
- 1/2
teaspoon
salt
- 2/3
cup
shortening
- 6 - 7
tablespoons
cold water
Directions
- In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.
