DRIED CHERRY APPLE PIE
Makes 6 to 8 servings.
1 cup dried tart cherries
4 cups peeled, cored and sliced apples
1 cup granulated sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter or margarine
Pastry for 9-inch, 2-crust pie
In a large mixing bowl, combine cherries and apple slices.
In a small bowl, stir together sugar, flour and cinnamon.
Pour over fruit mixture; toss to blend.
Let stand 15 minutes.
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.
Bake in a preheated 425 oven 40 to 50 minutes, or until edge is golden brown and apples are tender.
Recipe courtesy of the Cherry Marketing Institute www.cherrymkt.org
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