Apple Cherry Pie

Joe and I are finally getting around to checking things off our autumn bucket list. For our pie, we went with apples and dried cherries and it was fantastic! We adapted the recipe a bit from one I found online. Here's the link for the original recipe.

Our adaptations:

• We took the recommendations from the reviews online and changed the cook temperature and time a bit. We baked the pie at 425 degrees for 10 minutes and then we lowered the temperature to 350 degrees for 50 minutes.
• I chose to do a lattice top because I like the way it looks and it helps the liquid evaporate a little better. We also brushed the top with butter and sprinkled cinnamon sugar over the top. It made the top flavorful and it browned really well.