A rustic-shaped pie, no pie plate necessary, simply roll the dough out and pile the fruit filling in the center then fold the edge of the pastry up around the filling.

Rustic Cherry Apple Pie

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

 

Filling:
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1 teaspoon ground 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

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

1. For 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.
2. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
3. Preheat oven to 375ºF (190ºC).
4. Roll dough into a 12-inch circle, place on a baking sheet with sides, or in a pie plate.
5. For Filling: In a bowl, stir together sugar, cornstarch and cinnamon.
6. Add apples to cinnamon sugar mixture; mix thoroughly.
7. Add cherries and lemon juice; mix thoroughly.
8. Place filling in center of crust, dot with butter.
9. 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.
10. For Streusel Topping: Stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter.
11. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

Makes 8 servings.

*May use fresh cherries with pits removed; or frozen cherries, thawed and drained or canned cherries, drained.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.