There are two kinds of people I simply don't trust in life: 1) People who don't like dogs. 2) People who choose cake over pie. If you fall into either of those categories, stop reading this post now and seek immediate treatment. Assuming you like dogs and pie (or at least pie) continue reading.
In the world of fruit pies an eternal struggle has been going on for centuries: cherry vs apple. It's fair to say this epic battle has not only resulted in the dissolution of friendships and marriages, it has lead to some disappointing dinners as well.
In order to settle the debate once and for all, I have devised a solution. I like to think of it as a little "Tart on Tart" action. So with no further ado, I give you Tart-on-Tart Apple Cherry Pie.
Tart-on-Tart Apple Cherry Pie
CRUST 1 pre-made frozen crust. I simply can't bring myself to battle homemade crust. If you are a masochist, a quick google should provide plenty of crust recipes. And maybe after you master that impossible skill, you can teach me how to fold a fitted sheet, too.
FILLING 1-2 cans tart cherries, drained 3 tart apples, peeled and sliced (I use granny smiths, but you can mix it up) 1/2 cup sugar 2 T. flour 2 t. cinnamon 1 t. nutmeg pinch of ground cloves
TOPPING 3/4 cup oatmeal 3/4 cup brown sugar 3/4 cup flour 6 T. butter, chilled and cubed 3 t. cinnamon
DIRECTIONS Preheat oven to 400 F. Combine cherries, apples and dry filling ingredients in a bowl. Stir and spoon into crust.
In another bowl, mix together topping flour and cinnamon. Cut in butter cubes using your hands to blend the butter into the dry mixture. If the mixture is excessively greasy, add more flour. If mixture is too dry, cut in more butter. Lightly pack topping over the filling and place pie on a baking sheet covered with tin foil. Bake pie until topping is golden (approximately 35 minutes. Cover crust edges with foil to prevent over-browning. Reduce oven temperature to 350F. Continue baking until apples in center of pie are tender when pierced with a fork and filling is bubbly and thick at pie edges (approximately 25-35 minutes.) Cool and serve.
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