In this pie, dried cherries, cherry preserves and fragrant spices accent crisp green apples.

Serves 8.

INGREDIENTS

  • 3/4 cup sugar
  • 4 1/2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 3 to 3 1/4 pounds large granny smith or pippin apples (about 6), peeled. quartered, cored, sliced crosswise
    3/4 cup dried tart cherries
  • 1/4 cup cherry preserves
    2 easy pastry dough disks
  • 1 egg, beaten to blend (for glaze)

    DIRECTIONS

    Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.


    Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.


    Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)