Cherry-Apple Lattice Pie

Name: Cherry-Apple Lattice Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1/2 cup dried cherries; 1/4 cup unsweetened apple juice; 2 tablespoons plus 1/2 cup sugar, divided; 2-1/4 teaspoons ground cinnamon, divided; 2 tablespoons cornstarch; 6 cups thinly sliced peeled tart apples; 1 teaspoon vanilla extract; 1 package (15 ounces) refrigerated pie pastry; 1 egg white

This recipe makes one of my family's favorite pies. It is served at many get-togethers and potlucks.—LeAnn Sager, Fairmont, Minnesota

Ingredients

1/2 cup dried cherries
1/4 cup unsweetened apple juice
2 tablespoons plus 1/2 cup sugar, divided
2-1/4 teaspoons ground cinnamon, divided
2 tablespoons cornstarch
6 cups thinly sliced peeled tart apples
1 teaspoon vanilla extract
1 package (15 ounces) refrigerated pie pastry
1 egg white

Directions

In a small microwave-safe bowl, combine cherries and apple juice. Cover and microwave on high until heated through; set aside.
In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; set aside for topping. In a large bowl, combine cornstarch with the remaining sugar and cinnamon. Stir in the apples, vanilla and reserved cherry mixture.
Line a 9-in. deep-dish pie plate with bottom crust; trim pastry even with edge of plate. Add filling. With remaining pastry, make a lattice crust. Seal and flute edges. Beat egg white until foamy; brush over lattice top. Sprinkle with reserved cinnamon-sugar.
Cover edges loosely with foil. Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil. Bake 30-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.