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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe makes one of my family's favorite pies. It is served at many get-togethers and potlucks.LeAnn Sager, Fairmont, Minnesota Ingredients:
1/2 cup dried cherries |
1/4 cup unsweetened apple juice |
2 tablespoons plus 1/2 cup sugar, divided |
2-1/4 teaspoons ground cinnamon, divided |
2 tablespoons cornstarch |
6 cups thinly sliced peeled tart apples |
1 teaspoon vanilla extract |
1 package (15 ounces) refrigerated pie pastry |
1 egg white |
Directions:
1. In a small microwave-safe bowl, combine cherries and apple juice. Cover and microwave on high until heated through; set aside.
2. In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; set aside for topping. In a large bowl, combine cornstarch with the remaining sugar and cinnamon. Stir in the apples, vanilla and reserved cherry mixture.
3. Line a 9-in. deep-dish pie plate with bottom crust; trim pastry even with edge of plate. Add filling. With remaining pastry, make a lattice crust. Seal and flute edges. Beat egg white until foamy; brush over lattice top. Sprinkle with reserved cinnamon-sugar.
4. Cover edges loosely with foil. Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil. Bake 30-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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