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Cherry Apple Pie

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"The rustic shape of this pie crust is easy to make. Sweet cherries and crisp apples combine to make a delicious pie filling complete with a buttery streusel topping."
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Ingredients

1 h 50 m servings 509 cals
Original recipe yields 8 servings

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Directions

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  1. Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
  2. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
  3. Filling: Preheat oven to 375 degrees F. In a bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly.
  4. Roll dough into a 12-inch circle. Place filling in center of crust; dot with butter. Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough; gently press together where necessary.
  5. For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

Footnotes

  • *May use fresh cherries with pits removed; OR frozen cherries, thawed and drained OR canned cherries, drained.

Nutrition Facts


Per Serving: 509 calories; 27.9 g fat; 62.4 g carbohydrates; 4.3 g protein; 72 mg cholesterol; 492 mg sodium. Full nutrition

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