Is everyone ready for Cherry-Apple Pie?


Cherry-apple pie for everyone!

THE CRUST

1 box Pillsbury refrigerated pie crusts, 2 Ct, 14.1 oz.


THE FILLING

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


STEP 1

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.


STEP 2

Combine brown sugar, flour, and Chinese five-spice powder in a large bowl. Add apples and cherries; gently toss until well coated. Set aside.


STEP 3

Unfold the second roll of dough on a lightly floured surface and cut 8 (1-inch wide) ribbons of dough.


STEP 4

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.


STEP 5

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.

SANS SOUCIE STUDIO

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