Oh my goodness!
That was a few months ago, and I've made a few of these apple-cherry pies since. You like apples? you like cherries?---then you are going to love this pie recipe! I'm not sure I will ever make a totally all apple pie again! Trust me, this is sooooo---good!
You can make your own double pie crust recipe, or buy one. If I'm making two, three or four pies at a time I use my home made pie crust. For one pie, I buy Pillsbury ready made pie crust dough. It is very close to homemade, and very good. Pillsbury ready to use double pie crust are usually sold in the refrigerated section of the grocery with the ready to bake cookies and biscuits.
Make sure you let the rolls of pie crust come to room temperature before lining your pie pan.
Peel, core and chop 6 large apples into a large mixing bowl. Add one can of cherry pie filling. I use Comstock "Country Cherry" filling. Depending on the tartness of your apples you can use 1/4 cup or more of sugar. Taste your cut apples to test for sweetness.
With the addition of the already sweetened cherry pie filling, it does not take much sugar for the pie filling. Add the juice of half of a cut lemon and 1 tsp. of cinnamon. I also like to add 1/8 tsp. of ground ginger (optional).
Stir this mixture until everything is coated and blended together and place the mixture into your uncooked pie crust.
Top the apple-cherry filling with your second pie crust and seal pinch the edges of the crust with your fingers, fluting the edge all around.
Make five long slits with a sharp knife on the top crust and make an egg wash of one beaten egg and 3 tablespoons of milk. Brush the top of the crust evenly. Sprinkle generously with a mixture of sugar and cinnamon.
Place the pie in a preheated 375 degree oven and cook for one hour, or until the apple mixture is easily pierced with a fork. For one pie I use our preheated countertop convection oven.
One pie, one hour at 375 degrees.
Four for lunch!