Dessert-Bar Apple-Cherry Pie

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.