Apple Cherry Crumble Pie
Makes one 10-inch (25-cm) pie (serves 8)





You will love this pie! The combination of apples, cherries, cinnamon, almonds and oatmeal crumble produces a truly outstanding dessert. Delightfully tangy, with the sweet surprise of crumbly brown sugar and toasted almonds.

Ingredients

• 1 recipe Single Crust Pastry (page 31 in Wanda's Cookbook)
• 1/3 cup (80 mL) cold butter, cut into 1.2-inch (1.2-cm) pieces
• 1/3 cup (80 mL) brown sugar
• 1/3 cup (80 mL) all-purpose flour
• 2/3 cup (160 mL) quick-cook rolled oats (not regular or instant)

• 3 ½ cups (840 mL) apples, peeled and cut into ¼-inch (.6-cm) slices
• 3 cups (720 mL) pitted sour cherries
• ¼ cup (60mL) granulated sugar
• 1 Tbsp. (15 mL) cornstarch
• 1 tsp. (5mL) ground cinnamon
• ½ tsp. (2.5 mL) almond extract
• ¼ cup (60 mL) sliced almonds

Directions
Prepare the pastry as directed. Preheat the oven to 400°F (200°C).

Using a food processor or pastry blender, cut the butter into the brown sugar and flour. Process until the mixture just begins to clump. Add the oats and process for a few seconds, just to combine.

In a large bowl mix together the apples, cherries, granulated sugar, cornstarch, cinnamon and almond extract. Turn into the prepared crust. Pile the crumble mixture loosely on top of the pie. Do not press it down. Sprinkle with the almonds.

If time allows, refrigerate for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350°F (175°C). Bake for 50 to 60 minutes, or until the pastry is golden and the filling is bubbly. Serve warm or at room temperature. Store lightly covered at room temperature for up to 2 days.

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