Apple Sour Cherry Pie | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust
• 5 medium to large apples Use a tart baking apple like Granny Smith or mix with Fuji or Jonagold
• 1 can Oregon Sour Cherries CANNED IN WATER
• 1/2 cup granulated sugar Plus 2T for the cornstarch mixture
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice Just a quick squeeze of half a lemon
• Oatmeal Crumb Topping
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/3 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter cut into pieces
• pinch salt
• Prepare your pie crust according to the directions of the recipe you are using. Refrigerate for at least 30 minutes or you can do this the night before.
• Preheat oven to 425
• Roll chilled pie dough to a 12 inch circle, place into a 9 inch pie pan. Gently tuck the dough into the pan and sculpt the edge. Place in refrigerator for at least 15 minutes.
• In a small bowl, combine 2 tablespoons of sugar with 1 teaspoon cinnamon and 3 tablespoons corn starch. Set aside.
• Open Oregon cherries and drain well.
• Place the crumb mixture on top of the pie and gently press them into place.
• Facebook
• Twitter
• Google+
• Pinterest