This pie is easy (if you're a fail at pie crust, which I am), unique and tasty... (Cuisine At Home magazine, December 2010)
For the filling:
1/2 c. dried cherries (dried cranberries will work)
1/2 c. apple liqueur or brandy
4 Jongold apples, peeled, cored & sliced (1 3/4 lb.) (Not sure what type of apple tree we have, but they're mild in flavor. I added a couple of Granny Smith apples with two from our tree--made good flavor)
1/3 c. packed brown sugar
3 T. unsalted butter (salted is fine)
1 T. lemon juice
2 t. vanilla extract
For the batter:
5 T. unsalted butter melted (salted is fine), 1 T held in reserve for the pie plate
3 eggs
1 c. half & half
2/3 c. all-purpose flour
1/2 c. granulated sugar
1 t. vanilla extract
1/2 t. table salt
For the topping:
Ground cinnamon & sugar
Preheat oven to 400 degrees. Combine cherries (or cranberries) and liqueur or brandy in a small bowl, set aside to plump. After 15 - 30 minutes drain, reserving liquid. Set aside.
Cook apples, brown sugar, 3 T butter, lemon juice, vanilla and reserved liquid from plumping cherries in skillet over medium heat until apples soften, 7 - 10 minutes.
Brush pie plate with reserved tablespoon of butter and place in oven while blending batter.
Blend remaining 4 tablespoons butter, eggs, half & half, granulated sugar, 1 t. vanilla extract and salt until smooth and frothy; add flour and combine.
Pour half the batter in heated pie plate. Layer half the apples & cherries (reserving liquid) on top of the batter. Repeat layering. Sprinkle with cinnamon sugar and bake 25 - 30 minutes until center is set and pie is golden.
Simmer reserved juices in skillet until reduced by a third. When pie is done, drizzle with juices. Serve.
