Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Dessert-Bar Apple-Cherry Pie

  3. Categories: Pies

  4. Yield: 8 Servings

  5. 10 oz Frozen tart red cherries; pi

  6. 1 c Granulated sugar

  7. 3 tb Tapioca; quick-cooking

  8. 4 c Cooking apples;

  9. 2 pounds

  10. --peeled, thinly sliced

  11. 2 tb Butter or margarine

  12. Milk

  13. 2 ts Granulated sugar

  14. 1/8 ts Ground nutmeg

  15. Pastry:

  16. 2 c All-purpose flour

  17. 1/2 ts Salt

  18. 2/3 c Shortening

  19. 6 tb Cold water; to

  20. 7 tablespoons

  21. Recipe by: Midwest Living, October 1995 Filling: Thaw the frozen cherries;

  22. do not drain off the juice. In a large mixing bowl, combine 1 cup sugar and the tapioca. Add the undrained cherries and the apples, tossing to coat.

  23. Let stand for 20 minutes, stirring occasionally.

  24. Pastry: Preheat the oven to 375 degrees. In a mixing bowl, stir together

  25. the flour and salt. Cut in the shortening until the pieces are the size of

  26. small peas. Sprinkle the water, one tablespoon at a time, over part of the

  27. flour; toss gently with a fork. Push to the side of the bowl. Repeat until

  28. all is moistened. Divide the dough in half. Form each half into a ball. For the bottom crust, on a lightly floured surface, flatten one ball of dough

  29. 12-inch circle. Line a 9-inch pie plate with the pastry.

  30. Trim the pastry to the edge of the pie plate. Roll out the remaining pastry

  31. for the top crust; cut into strips for a lattice crust or cut slits for the

  32. steam to escape.

  33. Spoon the filling into the pie crust; dot with the butter or margarine. Add

  34. the top crust, trimming 1-inch beyond the edge of the pie plate. Fold until

  35. the edge. Seal and flute. Brush the top crust with milk. Sprinkle with 2

  36. teaspoons sugar and the nutmeg. Cover the edge of the pie with foil to

  37. prevent overbrowning. Bake for 25 minutes. Remove the foil and return to

  38. 20 to 25 minutes more, or until the crust is golden and the

  39. filling is bubbly. Cool on a wire rack. Serve with ice cream, if you like.

  40. Penny Halsey (ATBN65B).

  41. Note: Here's a trick for covering the pie to prevent a too-brown edge.

  42. Make a foil rim by folding a 12-inch square of foil into quarters. Cut out

  43. the center portion of the foil, making a 7 1/2-inch circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center

  44. open. --


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