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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 3 |
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A medley of flavors and textures will delight your tastebuds in this pie full of cherries, currants, dried cranberries, gooseberries, and apples. Our son put this pie together and it is fabulous! Very fruity Ingredients:
3 recipes pastry for a 9 inch double crust pie |
1 (14.5 ounce) can pitted sour red pie cherries |
1 (21 ounce) can cherry pie filling |
4 cups dried currants |
3 cups dried cranberries |
2 (16 ounce) cans gooseberries |
6 apples - peeled, cored, and sliced |
2 1/4 cups white sugar |
1 tablespoon ground cinnamon |
1 tablespoon almond extract |
3 tablespoons butter |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
3. Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
4. Bake in preheated oven for 45 to 50 minutes, until golden brown.
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