Apple Cherry Pie

Food and Prop styling Goldie Stern
Photography Felicia Perretti

Apples combined with cherries in a fabulous pie dough makes for a showstopper of a dessert. Serve with vanilla ice cream laced with chocolate cherry liqueur for an elegant finale to any seudah. Special thanks to Mrs. Tovi Silverstein for the inspiration.

SERVES 8–10

Dough

• 2⅓ cups flour (I used white spelt), plus more for dusting
• 1 Tbsp sugar
• pinch nutmeg
• scant ½ tsp salt
• 1 cup (2 sticks) trans-fat free margarine, cut into small pieces
• up to ½ cup cold water

Filling

• 6 medium apples, peeled and sliced in the food processor (I used 4 Granny Smith and 2 Golden Delicious)
• 1½ cups whole pitted cherries in light syrup, drained, reserving liquid
• 1 Tbsp fresh lemon juice + syrup from cherries to equal ¾ cup
• ⅔ cup sugar, divided
• 2 Tbsp cornstarch
• 1 rounded tsp cinnamon
• ¼ tsp salt
• 2 Tbsp margarine

For Serving

• vanilla ice cream
• 2–3 Tbsp chocolate cherry liqueur

Prepare a 9-inch (23-cm) pie plate. (If you use a foil pan, make sure to line with parchment paper.)

To make the crust: In the food processor fitted with the S blade, mix the flour, sugar, nutmeg, and salt. Add the margarine and process until coarse crumbs form. Add the water, 1 Tbsp at a time, until a dough forms — use as little as possible. Place in a plastic bag in the fridge for 1 hour or up to overnight.