1 pkg (15 oz) refrigerate pie crusts (2 crusts) 1¼ c. sugar 1/3 c. cornstarch ½ t. ground cinnamon 5 med-Granny Smith apples (about 5 c. slices) 1 can 14.5oz pitted red tart pie cherries, drained & pat dry 1 egg 1 T. water Vanilla ice cream (opt)
Preheat oven to 400°.Let pie crusts stand at room temp. 15 min. Gently unfold crust onto lightly floured surface. Roll 1 crust into a 12" circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. In large-Colander Bowl, combine sugar, cornstarch & cinnamon. Peel, core & slice apples using Apple Peeler/Corer/Slicer; cut slices in half. Toss apple slices with sugar mixture till evenly coated; gently stir in cherries. Spoon apple mixture into crust. Roll remaining pie crust into a 12" circle; place over filling. Seal & flute edges. Whisk egg & water in sm-bowl. Using Pastry Brush, brush egg mixture evenly over crust. Cut 4 slits in top crust. Cover edge of pie with 2-3"-wide strips of aluminum foil. Bake 45 min; remove foil. Bake an additional 10-15 minutes or until crust is golden brown & apples are tender. Remove from oven; cool at least 2 hours. Serve warm or at room temp. with ice cream, if desired. 8 servings
