Apple and Cherry Pie

My personal all time favorite is warm, cinnamony (if that's a word) Apple Pie, as apple and cinnamon go hand in hand and they should never be separated. I can eat it at any time of the day, even for lunch instead of usual meal with no regret of consuming calories for lunch itself.

Apple Pie though can seem like a bit cumbersome for all those lazy people because the apple filling is made separately and tart making is done separately and then together but for once just go give it a try. In my recipe today I am using cherry also in the filling along with apples. But Cherry Pie can be made as a separate pie also.

I love to add a hint of saffron along with cinnamon to my pie as it provides a good flavor and wonderfully tempting fragrance also I have use a mix of both atta (Wheat Flour) and maida ( all purpose flour) and I add raisins as I simply love them when they burst in my mouth.


RECIPE:

INGREDIENTS:

For Tart:
4 Cups Atta
4 Cups Maida
4-5 tbsp Powdered Sugar
50 gms Butter, Chilled
Milk, Chilled

For Filling:
Apple Filling
2 Big Green Apples, Diced
3 tbsp Sugar
Half tsp Lemon Juice
4-5 Strands of Saffron
Half a tsp Cinnamon Powder

Cherry Filling
10-12 Cherries
2 tbsp Sugar
Few drops of Lemon Juice
4-5 Drops of Vanilla Essence

Method:

1. Pre-Heat the oven at 180 C.
2. To make the tart base, grease an 8 inch round tart mould with butter or oil. In a bowl take atta, maida, sugar and rub in the butter (chilled) using your hands until it resembles like bread crumbs.Now add milk as required to make a nice thick dough. Cover the dough and refrigerate for sometimes so that it becomes chilled.
3. Roll out the dough, it should not be very thick or very thin and spread it carefully over your greased tart mould covering the sides also and pressing it on the edges. Cut out the extra out of the mould and give it a clean look. Prick all over the tart using a fork and bake for 25 minutes.
4. In the mean time prepare the filling, In a pan add all the apple filling ingredients and cook the apples over a slow flame till apples becomes soft. In other pan add the cherry filling ingredients and cook under a low flame till cherries are soft and the liquid becomes thick. Allow them to cool.
5. Once tart base is baked remove it from the oven and allow it to cool. Once cooled put in the filling with apple filling on the sides and cherry filling in the center.
6. To make the tart top, roll out the left tart dough in the similar manner as earlier. Now you can either cover the tart as a whole or make a mat by cutting thin strips of the dough. If you are covering the tart as a whole punch a small hole at the top of it with a knife or fork so that the air can escape out.
7. Remember to seal the sides by pressing the dough properly and give it a neat clean look.
8. Bake for 25 Minutes at 180 C. Serve warm.

Note: Make sure you add saffron at the end (that is after the filling is cooked) while preparing the apple filling.

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I also have an picture of apple pie where I covered the top as a whole instead of making a mat.