Farmhouse Apple Cherry Pie

Name: Farmhouse Apple Cherry Pie
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 1 pie
Ingredients: 591.47 ml all-purpose flour; 4.92 ml salt; 226.79 g cold unsalted butter, cut into small pieces; ice water; 59.14 ml finely grated sharp pinconning cheese; 113.39 g cold unsalted butter, cut into small pieces; 118.29 ml all-purpose flour; 177.44 ml dark brown sugar; 236.59 ml rolled oats; 2 eggs; 118.29 ml granulated sugar; 29.58 ml all-purpose flour; 236.59 ml sour cream; 4.92 ml grated fresh lemon rind; 14.79 ml lemon juice; 78.78 ml michigan dried cherries, rehydrated in brandy for several hours ,then drained well; 591.47 ml peeled sliced ida red apples

Submitted by ReeLani

"The wining pie in this year's Michigan Living baking contest. The winner's name is Pamela Conrad. I haven't tried this pie yet, but it sounds wonderful. Pinconning, by the way, is a city in Michigan known for its cheese."

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Ready In:: 2hrs 15mins
Ingredients:: 17
Yields:: 1 pie

ingredients

CRUST
591.47 ml all-purpose flour
4.92 ml salt
226.79 g cold unsalted butter, cut into small pieces
ice water
59.14 ml finely grated sharp pinconning cheese
CRUMB TOPPING
113.39 g cold unsalted butter, cut into small pieces
118.29 ml all-purpose flour
177.44 ml dark brown sugar
236.59 ml rolled oats
FILLING
2 eggs
118.29 ml granulated sugar
29.58 ml all-purpose flour
236.59 ml sour cream
4.92 ml grated fresh lemon rind
14.79 ml lemon juice
78.78 ml michigan dried cherries, rehydrated in brandy for several hours ,then drained well
591.47 ml peeled sliced ida red apples

directions

CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
Add grated cheese.
Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
Pat dough into a flat circle onto a piece of plastic wrap.
Cover with wrap and refrigerate at least an hour.
CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
Add brown sugar and oats and combine.
Set aside.
FILLING: Preheat oven to 400 degrees (F).
Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
Add the cherries and apples then mix well.
Pour filling into crust.
Bring overhanging pastry up over the filling.
Bake for 10 minutes.
Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
Chill slightly before serving.