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Dessert
8 - 10 servings
30 minutes
20 minutes
Chef Tom Fraker
1/4 cup apple juice
1 splash sherry
1/2 cup brown sugar
4 tablespoons unsalted butter, melted and cooled
1 (3 ounces) package Dried Tart Cherries
2 tablespoons cornstarch
2 pre-made pie crusts
1 teaspoon canela (cinnamon sticks), grounded
2 teaspoons granulated sugar garnish
Dessert Sauces, use Caramel Dessert Sauce, as needed
Preheat oven to 350°F. Combine apple juice, sherry, sugar, and butter in a bowl. Add apples, dried cherries and cornstarch. Let stand for 15 minutes.
Place filling in one of the pie shells. Mix together the cinnamon and sugar and sprinkle over the top. Slice the second pie crust into eight 1/2-inch-thick strips and drape over filled pie shell in a criss-cross pattern. Pinch edges to fasten to bottom crust. Bake until golden brown.
To serve, drizzle some caramel sauce on a dessert plate and place a piece of pie on top.
We like to serve with a scoop of homemade vanilla bean ice cream.
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