Ingredients
| Pastry for double-crust pie |
| 1/2 cup toasted almonds, chopped |
| 6 cups thinly sliced, peeled Jonathan or Golden Delicious apples |
| 1/3 cup cherry preserves |
| 1/2 cup sugar |
| 3 tablespoons all-purpose flour |
| 1/2 teaspoon ground cardamom |
| 1 cup frozen unsweetened pitted tart red cherries, thawed |
| Milk |
| Sugar |
Preparation
| 1. Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Trim bottom pastry 1/2 inch beyond edge of pie plate. Sprinkle toasted almonds on the bottom crust. |
| 2. In a large mixing bowl, toss apples with the cherry preserves. In a small bowl, stir together the 1/2 cup sugar, flour, and cardamom. Add to the apple mixture in the mixing bowl; add cherries. Gently toss the fruit to coat. |
| 3. Transfer mixture to the pastry-lined pie plate. Cut remaining pastry into 1/2-inch-wide strips for lattice top. Weave over filling and press into bottom pastry. Fold bottom pastry over strips; seal and crimp edge. Brush with milk and sprinkle with additional sugar. |
| 4. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes. Remove the foil. Bake for 30 to 35 minutes more or until the lattice top is golden and the filling is bubbly. Cool the pie on a wire rack. Makes 8 servings. |
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