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Cherry Apple Pie

Ingredients

  • 1 15-ounce package refrigerated pie crusts

Filling:

  • 5 cups apples, peeled and sliced
  • 3/4 cup dried cherries
  • 1 to 1 1/2 tablespoons lemon juice
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 to 2 teaspoons cinnamon
  • 1/4 to 1/2 teaspoon ground apple spice
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter

Glaze:

  • 1/2 cup buttermilk
  • 1 cup sugar
  • 1/2 cup butter
  • 1 tablespoon corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon orange-flavored liqueur or orange juice
  1. Heat oven to 375 degrees. Prepare pie crust according to package directions for a two-crust pie using a 9-inch pan.
  2. In a large bowl, combine apples, lemon juice, sugar, cornstarch, salt and spices; mix well. Add cherries; toss lightly.
  3. Place into crust-lined pan; dot with butter. Top with second crust and flute; cut slits in several places.
  4. Bake for 45 to 55 minutes or until crust is golden brown. Cover edge with strips of foil after 15 or 20 minutes of baking to prevent excessive browning.
  5. In a small saucepan, combine buttermilk, sugar, butter, corn syrup and baking soda; mix well. Bring to a boil over high heat, stirring frequently. Remove from heat; stir in orange-flavored liqueur. Serve sauce over warm pie.

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