Apple and Tart Cherry Pie

• 3/4 cup sugar
• 4 1/2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise
• 3/4 cup dried tart cherries
• 1/4 cup cherry preserves
• 2 Easy Pastry Dough disks
• 1 egg, beaten to blend (for glaze)

1. Position rack in lowest third of oven and preheat to 400F.
2. Stir first 5 ingredients in large bowl.
3. Mix in apples, dried cherries and preserves.
4. Roll out 1 dough disk on lightly floured surface to 13-inch round.
5. Transfer dough to 9-inch-diameter glass pie dish.
6. Brush inside and top edge of crust with glaze.
7. Spoon filling into crust.
8. Roll out second dough disk on floured surface to 13-inch round.
9. Cut out small hole from center.
10. Arrange dough over filling.
11. Seal top crust to bottom crust at edge.
12. Trim double overhang to 3/4 inch.
13. Fold under, crimp edge.
14. Brush crust (except edge) with glaze.
15. Place pie on baking sheet.
16. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes.
17. Cool on rack.
18. (Can be made 1 day ahead.
19. Store at room temperature.)

sugar, cornstarch, ground cinnamon, ground cloves, ground cardamom, pippin apples, cherries, cherry preserves, pastry, egg

Taken from www.epicurious.com/recipes/food/views/apple-and-tart-cherry-pie-4419 (may not work)