4 c Pitted fresh sweet cherries
3 c Granny Smith apples
-pared, cored and sliced
1/4 c Granulated sugar
2 tb All purpose flour
1 ts Vanilla
1/2 ts Ground cinnamon
1/4 ts Ground ginger
2 ea Pastry for 9″ pie
2 tb Butter or margarine
Preheat oven to 425 degrees F.
Combine cherries and apples in a large bowl. Add sugar, flour,
vanilla, cinnamon and ginger; mix well. Place mixture in pastry lines
pie plate; dot with butter. Roll and cut remaining pastry into 3/4″
strips, weave over fruit, lattice fashion, then seal and flute edges.
Bake 25 minutes, then reduce heat to 400 degrees F and bake 20 minutes
longer or until fruit is tender and filling begins to bubble. If
necessary, cover edges of pie with foil partway through cooking time
to prevent over browning.
Makes 8 servings
Per serving: Calories: 393 (3% from protein, 54% from carbohydrates,
42% from fat) Protein: 3 grams Fat: 19 grams Cholesterol: 23 mg
Carbohydrate: 55 grams Sodium: 239 mg Exchanges: 1/2 fruit, 1-1/2
bread, 3-1/2 fat