Harvest Pie - cooking recipe

Ingredients

2 pie crusts
1 1/2 lbs granny smith apples, peeled, cored, and sliced. (about 6 cups)
1 lb pear, peeled, cored and sliced. (about 3 cups)
1/2 cup dried cherries or 1/2 cup dried sweetened cranberries
2/3 cup sugar, plus
1 tablespoon sugar
1/3 cup sliced natural almonds
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, lightly beaten with 1 tbsp. water

Preparation

Heat oven to 400\u00b0F.
Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
Pour into prepared pie crust.
Roll out second pie crust.
Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
Place pie crust over filling and pinch top and bottom edges together.
Brush lightly with egg wash and place cut-outs randomly over crust.
Brush cut outs with egg wash.
Sprinkle remaining 1 tablespoons sugar over pie.
Bake at 400\u00b0F for 20 minutes.
Cover edges with foil and reduce heat to 350\u00b0F.
Bake for an additional 35 minutes or until nicely browned and bubbly.
Cool pie completely on wire rack.