| 2 cups all-purpose flour 1/2 cup sugar plus 2 tablespoons divided 1/2 tsp salt 3 tbsp margarine or butter 3 tbsp vegetable shortening 1 tbsp cider vinegar 6 tbsp ice water 1/2 cup cherries-dried 1/4 cup apple juice 1 tbsp cornstarch 2 tsp ground cinnamon 6 cups baking apples-thinly sliced (preferably Jonagold or McIntosh) 1 tsp vanilla1 egg white-well beaten 1 tsp sugar 1/4 tsp ground cinnamon |
| Apple & Cherry Delight |
| Combine flour, 2 tablespoons sugar and salt in large bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add vinegar and 4 tablespoons water, stirring with a fork. Add additional ice water, 1 tablespoon at a time, until mixture forms a soft dough. Divide dough into thirds. Shape 1 piece into disk and wrap in plastic wrap. Combine remaining 2 pieces of dough forming large disc, wrap in plastic wrap. Refrigerate 30 minutes.Preheat oven to 375 degrees F. In a small microwaveable bowl, combine cherries and apple juice, microwave at HIGH 1 1/2 minutes. Let stand 15 minutes to plump cherries, drain.In a large bowl combine remaining 1/2 cup sugar, cornstarch and cinnamon, mix well. Stir in apples, cherries and vanilla.Coat 9-inch pie plate with nonstick cooking spray. Roll larger disc of dough to 1/8-inch thickness on a lightly floured surface. Cut into 12-inch circle. Transfer pastry to prepared pie plate. Spoon apple mixture into pastry. Roll smaller disc of dough to 1/8-inch thickness.Cut dough into 1/2-inch strips. Place strips over filling and weave into lattice design. Trim ends of lattice strips, fold edge of lower crust over ends of lattice strips. Seal and flute edge.For glaze, brush pastry with egg white, sprinkle with combined sugar and cinnamon, if desired.Bake 45 to 50 minutes or until apples are tender and crust is golden brown. Cool 30 minutes. Serve warm or at room temperature. Yields 4 servings. |