Matt, my son, loves this pie. On his birthday, he doesn’t want cake, he wants Cherry Apple Pie. That’s OK with the rest of us, it means we get some too!
Double Crust Pie Pastry:
2 cups flour
1 tsp salt
2 tsp sugar
2/3 cup shortening
6 Tbl ice water
Mix together flour, salt and sugar. Cut in shortening. Add ice water 2 Tablespoons at a time, gently mixing with a fork. Divide dough in half, making each into a disk. Wrap in plastic and put in refrigerator for at least 2 hours. Roll out one disk and line a deep dish pie plate.
5 Granny Smith apples, peeled, cored, sliced
juice of half a lemon
1 can cherry pie filling
1 cup sugar (for sugarfree I substitute Splenda®)
4 tsp tapioca
sprinkle of cinnamon and nutmeg, if desired
1 Tbl butter
As you prepare the apples, sprinkle them with lemon juice to keep them from browning. In a large bowl, gently mix together apples, cherry pie filling, sugar, tapioca and spices. Pour into pastry lined pie plate. Cut butter into little chunks and put around on top of filling. Roll out top crust, place it over filling and crimp edges. If desired, sprinkle sugar over top crust. Place on baking sheet. Bake in a preheated 375º oven for 50-60 minutes. Watch as it is baking, you may need to cover at some point to keep the crust from getting too brown. Let pie cool, the longer it sits, the more it firms up for a prettier slice.