1 box Pillsbury refrigerated pie crusts, 2 Ct, 14.1 oz.
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
3/4 teaspoon Chinese five-spice powder
3 medium (3 cups) apples, peeled, cored, and sliced to 1/4-inch thick wedges
4 cups pitted sweet cherries, thawed and drained if using frozen
HOW TO MAKE
Heat oven to 400°F. Place dough into ungreased 9-inch deep-dish pie plate. Unfold dough, pressing gently into pan. Trim crust to 1/2 inch from the edge of the plate. Set aside.
Combine brown sugar, flour, and Chinese five-spice powder in a large bowl. Add apples and cherries; gently toss until well coated. Set aside.
Unfold the second roll of dough on a lightly floured surface and cut 8 (1-inch wide) ribbons of dough.
Pour the apple-cherry mixture into the pie dish. Lay 4 dough ribbons on the pie and leave 1 inch in between each ribbon. Next, weave each additional ribbon of crust 90 degrees to the first 4 ribbons. Weaving strips over and under each other to form a lattice. Press the strips to adhere to the crust’s edge.
Cover the edge of the pie with pie shields or strips of aluminum foil.
Bake 35 minutes, then remove pie shields.
Brush crust with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of sugar, then continue baking 10-20 minutes or until crust is deep golden brown and the filling is bubbling.
Cool pie at least 30 minutes before serving.