Apple Cherry Pie
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 5 medium Granny Smith apples (about 5 cups slices)
- 1 can (14.5 ounces) pitted red tart pie cherries, drained and patted dry
- 1 egg
- 1 tablespoon water
- Vanilla ice cream (optional)
Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll one crust into a 12-inch circle using lightly floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.
In (6-qt.) Stainless Mixing Bowl, combine sugar, cornstarch and cinnamon. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. Toss apple slices with sugar mixture until evenly coated; gently stir in cherries. Spoon apple mixture into crust.
Roll remaining pie crust into a 12-inch circle; place over filling. Seal and flute edges. Whisk egg and water in small bowl. Using Chef's Silicone Basting Brush, brush egg mixture evenly over crust. Cut four slits in top crust. Cover edge of pie with 2- to 3-inch-wide strips of aluminum foil. Bake 45 minutes; remove foil. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve warm or at room temperature with ice cream, if desired.
- 8 servings
Nutrients per serving:
Calories 440, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 76 g, Protein 3 g, Sodium 210 mg, Fiber 2 g
If desired, 1 1/2 cups of pitted fresh red tart cherries may be substituted for the canned cherries.