Rustic Cherry Apple Pie - cooking recipe

Ingredients

Crust
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 -6 tablespoons ice water
Cherry Apple Pie
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1 teaspoon cinnamon
3 3 cups gala apples or 3 cups granny smith apples, peeled and sliced
1 cup dark sweet cherries or 1 cup tart cherries
1 tablespoon lemon juice
5 tablespoons cold butter, cut into 1/2-inch pieces
Streusel Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons cold butter, cut into 1/2-inch pieces

Preparation

Pie Crust:
In a bowl, stir together flour, sugar and salt.
Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
Sprinkle vinegar over flour mixture, tossing with a fork.
Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
Roll dough into a 12-inch circle.
Filling:
Preheat oven to 375 degrees.
In a bowl, stir together sugar, cornstarch and cinnamon.
Add apples to cinnamon sugar mixture and mix thoroughly.
Add cherries and lemon juice and mix thoroughly.
Place filling in center of crust, dot with butter.
Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
For Topping:
Stir together flour and brown sugar.
Cut in butter until crumbly, sprinkle over apples and butter.
Bake 40 to 50 minutes, until crust is golden.
Remove to wire rack and cool.