10-inch pie crust 4 tart apples 6 tablespoons butter 1 can (2 1/2 cups) pitted pie cherries, drained 1 cup sugar 2 tablespoons flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg
Make pastry for a 2-crust pie. Pare apples, core and slice. Melt the butter and brush on bottom of pastry shell. Arrange a layer of apples on bottom of shell. Mix dry ingredients and sprinkle portion over layer of apples. Arrange layer of cherries, sprinkle with portion of dry ingredients, then layer of apples, dry ingredients, cherries, dry ingredients and end with layer of apples. Top with dots of remaining butter. After top crust is added to pie, rub crust with cream and sprinkle 1/2 teaspoon sugar mixed with 1/4 teaspoon cinnamon and bake at 425 degrees F. for 30 to 40 minutes.