Cherry Apple Pie
Yield
1 piePrep
10 minCook
50 minReady
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sour cherries
pitted |
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
nutmeg
|
|
| 4 | large |
apples
|
*
|
| 6 | tablespoons |
butter
|
|
| 2 ½ | teaspoons |
cinnamon
|
|
| 2 | each |
pastry
for 9-inch pie |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sour cherries
pitted |
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
nutmeg
|
|
| 4 | large |
apples
|
*
|
| 9E+1 | ml |
butter
|
|
| 13 | ml |
cinnamon
|
|
| 2 | each |
pastry
for 9-inch pie |
* |
Directions
Pare, core and slice the apples.
Melt 2 tablespoons butter and brush the bottom of the shell.
Mix the dry ingredients.
Place a layer of apple slices, then dry mixture, then cherries.
Continue until all ingredients are used, finishing with apples.
Dot with butter and cover with top crust.
Bake at 425℉ (220℃) for 10 minutes, 325 for an additional 30 to 40 minutes.
