Apple Cherry Pie Loaves Recipes

CHERRY AND APPLE SLAB PIE

Steps:

• Preheat oven to 375 degrees F.
• Stack pie crusts on top of each other and roll into a 16x12 inch rectangle.
• Fit crust into a 13x9 pan, pressing dough up sides of the pan.
• Pour 1 can pie filling on one half of crust; repeat with remaining can to completely cover crust; set aside.
• Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal.
• Sprinkle evenly over pie.
• Bake for 45-55 minutes until crust and crumb are lightly browned.
• Remove from oven and place on wire rack.
• Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie.
• Cool 45 minutes before serving.
• Serve by cutting pie in half lengthwise.
• Makes 4 equal crosswise cuts to create 8 rectangles.
• Slice each rectangle diagonally.
• Serve with ice cream, if desired.
• You can use any combination of pie filling flavors.

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

APPLE-CHERRY PIE LOAVES

Steps:

• Preheat the oven to 350 degrees. Grease bottom and sides of 6 mini loaf pans, 6x3x2.
• In a large bowl combine 3 cups flour, baking powder, cinnamon, salt, and baking soda.
• In another smaller bowl whisk eggs; whisk in 1 1/3 cups brown sugar, applesauce, and oil.
• Add egg mixture to flour mixture and stir until just moistened; batter will be lumpy. Stir in the dried cherries.
• Spoon batter into prepared pans and spread evenly.
• In a medium-sized bowl mix the 1/2 cup flour and 1/4 cup brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in pecans and chopped apples.
• Sprinkle topping evenly over batter in pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack.