Swiss Apple-Cherry Pie (3 star)

15
10/29/11

This recipe won 1st place in the Deseret News 1950 Centennial Celebration. It was submitted by Mrs. Hugh E. Bunnell of Slat Lake City, Utah and compiled in the Book "Pioneer Recipes." We were lucky to inherit this book from Kerry's Grandmother Josephine Neeley. There are several pie recipes in the book but we decided to start with the first place submission. I used my own modified crust recipe that I am beginning to like it holds together better than others.

Here is an excerpt from the book: "A little old Swiss lady, a distant relative of my husband's was quite famed for this recipe and I was one of the fortunate few who secured it before she passed away. She was a Mormon convert and came to this country as a young girl. Up to the time she was 80, her busy fingers cooked tasty dishes, among them this Swiss Apple-Cherry pie."

I really liked this recipe, we even talked our home teachers, Bishop DeMille and Daniel (a District President from China) into trying it.

Deseret News Book

Double Crust Buttermilk Crust
3 cups flour
1/2 cup cold butter
1/2 cup cold shortening
1 Tbs sugar
1/2 cup cold buttermilk

Filling
4 tart apples (Granny Smith)
6 Tbs butter
1 can (2-1/2 cups) pitted sour red cherries
  make sure cherries are packed in water
  not "filling"
1 cup sugar
2 Tbs flour

In the Oven

2 tsp cinnamon
1/2 tsp nutmeg

Bishop DeMille and Daniel

Pare apples, core and slice. Melt 2 Tbs butter and brush on bottom of shell. Arrange a layer of apples on bottom of shell.  Mix dry ingredients and sprinkle portion over layer of apples. Arrange layer of red cherries - sprinkle with portion of dry ingredients. Repeat layers and end with layer of apples. Top with dots of remaining butter. Cover with top crust, rub with cream and sprinkle with sugar. Bake at 425 F for 15 minutes then continue cooking at 350 F for 30 minutes.