Dessert-Bar Apple-Cherry Pie | Midwest Living
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Dessert-Bar Apple-Cherry Pie

Dessert-Bar Apple-Cherry Pie

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  • Makes: 8 servings
  • Prep 40 mins
  • Bake 45 mins

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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

  1. For filling, thaw frozen tart cherries. Don'tdrain off the juice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  1. 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.

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