Old Fashioned Apple Cherry Pie
Crust:
My choice is a pre-made crust that looks homemade when I use an egg wash.
Filling:
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons American Premium Blends Cherry Harvest concentrate
1 teaspoon vanilla extract
Filling:
Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add American Premium Blends Cherry Harvest concentrate and vanilla extract. Lay out one of the two pre-made dough pie crusts in a pie pan. Mound in the filling. Take the second pre-made pie crust and lay on top, pinching the edges together by hand for the most homemade look. Then with a sharp knife, make a decorative slit on the top crust about 3 to 5 inches long.
Egg Wash:
1 egg white beaten gently, applied to the finished top crust with a braising brush. For a sweeter crust, mix 1 teaspoon sugar with ½ teaspoon cinnamon and sprinkle on top.
Complete the Pie:
Position oven rack in bottom third of oven and preheat to 375°F. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature. Serves 8.