Search Site   
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Cherry Apple Pie
Add Ice Cream, Serve!

1/2 c. light brown sugar, packed
1/4 c. cornstarch
1 t. cinnamon
3 c. Fuji, Gala or Granny Smith apples, peeled and sliced
1 c. dark sweet or tart cherries*
1 T. lemon juice
1 (9-inch) unbaked piecrust (press-in, rustic or fancy)
5 T. cold butter, cut into 1/2-inch pieces
Streusel Topping:
1/4 c. all-purpose flour
1/4 c. light brown sugar, packed
2 T. cold butter, cut into 1/2-inch pieces

Preheat oven to 375°F.

In bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon-sugar mixture, mix thoroughly. Add cherries and lemon juice, mix thoroughly. Place mixture in piecrust; dot with butter.

For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

*May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained.

Published in the November, 2005 issue of Marketplace.