| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dried tart cherries |
| 4 |
c |
Apple |
| 1 |
c |
Granulated sugar |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
tb |
Butter or margarine |
|
|
Two-crust pie pastry |
INSTRUCTIONS
1. Preheat oven to 425 degrees F. 2. In a large mixing bowl, combine
cherries and apple slices. 3. In a small bowl, stir together sugar, flour
and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes.
4. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter.
Cover with top crust which has slits cut in it; seal and flute. 5. Bake in
a preheated 425 degree F. oven 40 to 50 minutes, or until edge is golden
brown and apples are tender. By "Lloyd A. Carver" <lloyd2@mindspring.com>
on Jan 5, 1996
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Dec 1, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”