Rustic Cherry Apple Pie
A rustic-shaped pie, no pie plate necessary, simply roll the dough out, place on a baking sheet, and pile the fruit filling in the center then fold the edge of the pastry up around the filling.
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
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
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons cold butter, cut into 1/2-inch pieces
- 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.
- Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
- Preheat oven to 375ºF (190ºC).
- Roll dough into a 12-inch circle, place on a baking sheet with sides, or in a pie plate.
- For Filling: In a bowl, stir together sugar, cornstarch and cinnamon.
- Add apples to cinnamon sugar mixture; mix thoroughly.
- Add cherries and lemon juice; mix thoroughly.
- Place filling in center of crust, dot with butter.
- 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.
- For Streusel Topping: Stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter.
- 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.