1/2 cup dried tart cherries
1/4 cup apple juice
1/4 cup granulated sugar
2 Tbsp. cornstarch
1/4 tsp. cinnamon
4 cups sliced apples (about 1 1/2 pounds)
1 tsp. finely shredded lemon peel
1 tsp. vanilla
1 prepared pastry crust
1 Tbsp. sliced almonds
Granulated or coarse Turbinado sugar (optional)
1. Place dried cherries and apple juice in a small saucepan. Heat over low heat just until liquid is hot but not boiling; set aside to cool and plump cherries.
2. Stir together 1/4 cup sugar, cornstarch and cinnamon. Gently stir in apples, cherries and any remaining soaking juice, lemon peel and vanilla.
3. Preheat oven to 375°. Line a large cookie sheet with foil; sprinkle lightly with flour. Roll out pastry dough to form a circle about 13 inches in diameter. Transfer apple mixture to center of crust, leaving a two-inch border. Fold border up over apple mixture. Sprinkle center with sliced almonds.
4. Brush the top and sides with milk. Sprinkle lightly with additional coarse sugar, if desired. Bake in the preheated oven for 40-45 minutes or until crust is golden. Cool 30 minutes on baking sheet. Enjoy!
Yield: 10 servings
Fat: 6 g (2 sat)
Sodium: 80 mg
Fiber: 3 g
Protein: 3 g