Cherry-Apple Pie
top and bottom pie crust
4-6 granny smith apples, peeled, cored and cut into chunks
about 1 lb. cherries, pitted and sliced in half
1 c. sugar
4 T. arrowroot starch
1 t. fresh lemon juice
1 t. vanilla
dash of cinnamon
Mix together filling ingredients in a large bowl until well-mixed. Preheat oven to 425F. Roll out bottom pie crust and place in pie dish. Trim edges. Pour filling in. Roll out top pie crust. Place over filled pie dish, crimp and seal. Bake at 425F for 15 min, then reduce heat to 350F and bake for 40-50 min more, until filling starts to splash out onto the crust. Cool and enjoy!
Current Pie Tally: 53
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