Rustic Cherry Pie

Recipe and Photo © 2011 Wisconsin Milk Marketing Board, Inc.

Makes 8 Servings 

Ingredients

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup (1-1/2 sticks) cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 to 6 tablespoons ice water

Cherry Apple Pie:
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1 teaspoon cinnamon
3 cups Fuji, Gala or Granny Smith apples, peeled and sliced
1 cup dark sweet or tart cherries*
1 tablespoon lemon juice
5 tablespoons cold butter, cut into 1/2-inch pieces
1 unbaked pie crust

Streusel Topping:
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons cold butter, cut into 1/2-inch pieces

Cooking Directions

Pie Crust:

In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Roll dough into a 12-inch circle.

Filling:

Preheat oven to 375ºF.

In a bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly. Place filling in center of crust, dot with butter. Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough; gently press together where necessary.

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; OR frozen cherries, thawed and drained OR canned cherries, drained.