Apple Cherry Pie

• Vegetarian

• Produce

  • 4 Apples, medium
  • 2 cups Cherries, frozen pitted

• Baking & Spices

  • 1 tbsp Cinnamon
  • 1/4 cup Coconut or brown sugar
  • 2 tbsp Corn starch
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil

• Bread & Baked Goods

  • 2 Pie crusts, homemade or store bought

Found on pumpkinandpeanutbutter.com

Ingredients

• 2 pie crusts, homemade or store bought
• 2 tablespoons butter or coconut oil
• 4 medium apples, peeled and sliced (I used honey crisp)
• 2 cups frozen cherries, pitted
• 1/4 cup coconut or brown sugar
• 2 tablespoons corn starch
• 1 tablespoon cinnamon
• pinch of salt
• topping: vanilla ice cream or whipped cream

Directions

• Preheat oven to 375 degrees. Take pie crusts out of fridge to come to room temperature (25-30 minutes). Peel and slice your apples while you wait.
• Melt 2 tablespoons of butter or coconut oil in a medium pot. Add in the apples and saute over medium heat for 2-3 minutes to soften. Add in the frozen cherries and cook for another 2-3 minutes, stirring occasionally.
• In a separate bowl, mix together the sugar, cornstarch, cinnamon, and salt. Pour the mixture into the apples and cherries on the stove and stir. Cook for another 2-3 minutes, or until the sauce has started to thicken. Remove from heat.
• Place one pie crust into your pie dish. Use the other pie crust to make your topping. I did a combination of a braided and traditional lattice. If you want to try this, slice your second pie crust into 1 strips. Save half of them fort he traditional lattice pieces, and use the other half to braid. To braid, I sliced the 1 strips into 3 equal pieces, then pinched them together at the top and braided just like I would braid hair. Repeat for the remainder of your pieces.
• Time to assemble! Pour the filling into your pie dish (remember, one crust is already in there). Top with the braided and traditional lattice pieces, alternating one, then the other, going both directions across your pie.
• Place the pie into the preheated oven and bake for 55-60 minutes, or until golden brown. I put foil around the edges of my pie crust halfway through to keep it was browning too much. When the pie is done, let it cool for 1-2 hours before slicing and serving!