Bake Time 45 minutes
Prep Time 45 minutes
YIELD Makes 8 servings
INGREDIENTS
2 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar, divided 1/2 teaspoon salt 3 tablespoons margarine or butter 3 tablespoons shortening 1 tablespoon cider vinegar 5 to 6 tablespoons ice water 1/2 cup dried cherries 1/4 cup apple juice 1 tablespoon cornstarch 2 teaspoons ground cinnamon 6 cups thinly sliced peeled red baking apples, preferably Jonagold or Golden Delicious 1 teaspoon vanilla Glaze (optional) 1 egg white, well beaten 1 teaspoon sugar 1/4 teaspoon ground cinnamonPREPARATION:
- Combine flour, 2 tablespoons sugar and salt in large bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add vinegar and 4 tablespoons water, stirring with fork. Add additional ice water, 1 tablespoon at a time, until mixture forms soft dough. Divide dough into thirds. Shape 1 piece into disk; wrap in plastic wrap. Combine remaining 2 pieces dough, forming larger disk; wrap in plastic wrap. Refrigerate 30 minutes.
- Preheat oven to 375°F. In small microwavable bowl, combine cherries and apple juice; microwave on HIGH 1-1/2 minutes. Let stand 15 minutes to plump cherries. In large bowl, combine remaining 1/2 cup sugar, cornstarch and cinnamon; mix well. Stir in apples and vanilla.
- Coat 9-inch pie plate with nonstick cooking spray. Roll larger disc of dough to 1/8-inch thickness on lightly floured surface. Cut into 12-inch circle. Transfer pastry to prepared pie plate. Spoon apple mixture into pastry. Roll smaller disc of dough to 1/8-inch thickness. Cut dough into 1/2-inch-strips. Place strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.
- For glaze, brush pastry with egg white; sprinkle with combined sugar and cinnamon, if desired. Bake 45 to 50 minutes or until apples are tender and crust is golden brown. Cool 30 minutes. Serve warm or at room temperature.