Rustic Cherry Apple Pie

Sweet cherries and tart apples combine for a delicious twist on the traditional apple pie.

Ingredients

Crust

• 2 cups all-purpose flour
• 2 tablespoons powdered sugar
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 teaspoon vinegar
• 5 to 6 tablespoons ice water

Cherry Apple Pie

• 1/2 cup light brown sugar, packed
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 3 cups Fuji, Gala or Granny Smith apples, peeled and sliced
• 1 cup dark sweet or tart cherries*
• 1 tablespoon lemon juice
• 5 tablespoons cold butter, cut into 1/2-inch pieces
• 1 unbaked pie crust

Streusel Topping

1/4 cup all-purpose flour

1/4 cup light brown sugar, packed

2 tablespoons cold butter, cut into 1/2-inch pieces

Instructions

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: 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. 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.

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.

Reprinted with permission from the Wisconsin Milk Marketing Board.