Apple Cherry Pie

Apple Cherry Pie

1 cup sugar

3 tablespoons flour

1½ teaspoon cinnamon

½ teaspoon nutmeg

4 medium baking apples, such as Granny Smith or Pippin, peeled, cored and sliced

1 cup sweet cherries, pitted

Crust for a double pie

2 tablespoons unsalted butter, melted

Heat oven to 400 degrees.

In a large bowl, combine sugar, flour, cinnamon and nutmeg. Add apples and cherries and stir to evenly coat.

Place one crust in a 9-inch pie plate. Add fruit mixture to pan. Drizzle melted butter over fruit.

Use remaining crust to top pie, either in lattice strips, or whole, venting in several spots.

Bake until the crust starts to brown and the center is bubbly, 45-50 minutes. Let cool on a wire rack prior to cutting.

Serves six to eight.

Nutrition values per serving: 360 calories, 14 g fat (6 g saturated), 60 g carbohydrates, 1 g fiber, 2 g protein, 15 mg cholesterol, 150 mg sodium.

Adapted from The Complete Baking Cookbook by George Geary

(2007 Robert Rose, $24.95)