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Cajun Raccoon with Sweet Potatoes
Pressure Cooker Corn Chowder
Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
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.