2 tablespoons cold butter, cut into 1/2-inch pieces
Pie 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. Gather dough into a ball, flatten into a disk, wrap
in plastic wrap and refrigerate at least 4 hours.
Roll dough into a 12-inch circle.
Filling: Heat 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. 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
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.
Makes 1 pie
* May use fresh cherries with pits removed; OR frozen cherries, thawed and drained
OR canned cherries, drained.