Wisconsin Harvest Pie
Preheat oven to 425°F. Prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with pastry circle, trimming to 1/2 inch beyond edge of pie plate; set aside.Advertisement
In a very large bowl, stir together the 1/3 cup sugar, flour, and cinnamon. Add the apples, cranberries, and cherries; toss to coat. Add honey, maple syrup and almond extract. Toss to combine. Transfer apple mixture to pastry-lined plate. Dot with butter. Trim bottom pastry to edge of pie plate. Roll remaining pastry ball into a 12-inch circle. Cut slits or small shapes for vents in pastry circle; place on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry edge. Crimp edge as desired. Brush the top of pie with egg white and sprinkle with 1 tablespoon sugar.
Place a foil-lined shallow baking pan on the rack below the pie in oven. Bake pie for 15 minutes. Reduce oven temperature to 375°F. Bake about 50 minutes more or until crust is browned and filling is bubbly, covering loosely with foil the last 10 minutes to prevent overbrowning, if necessary. Cool on a wire rack for at least 3 hours. If desired, serve with cheese or ice cream.
Pastry for Double-Crust Pie
In a large bowl stir together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half. Form halves into balls. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.