Dried Cherry Apple Pie

Ingredients:

1 cup dried tart cherries

4 cups peeled, cored and sliced apples

1 cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

1 tablespoon butter or margarine

Pastry for 9-inch, 2-crust pie

In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan: dot with butter.

To make a lattice top for the pie, cut remaining pastry into ½-inch wide strips. Arrange strips on pie at 1-inch intervals. Fold back alternate strips to weave crosswise strips over and under. Seal and flute edge. (If desired, a solid top crust can be used. Cut slits in top pastry to allow steam to escape.) Bake in a preheated 425° oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

Makes 6 to 8 servings.