Farmhouse Apple Cherry Pie

The wining pie in this year's Michigan Living baking contest. The winner's name is Pamela Conrad. I haven't tried this pie yet, but it sounds wonderful. Pinconning, by the way, is a city in Michigan known for its cheese.

• Ready In: 2 hrs 15 mins
• Yields: 1 pie

Ingredients

• CRUST

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon salt
• 1⁄2 lb  cold unsalted butter, cut into small pieces
•  ice water
• 1⁄4 cup  finely grated sharp pinconning cheese

• CRUMB TOPPING

• 1⁄4 lb  cold unsalted butter, cut into small pieces
• 1⁄2 cup all-purpose flour
• 3⁄4 cup dark brown sugar
• 1  cup rolled oats

• FILLING

• 2  eggs
• 1⁄2 cup granulated sugar
• 2  tablespoons all-purpose flour
• 1  cup sour cream
• 1  teaspoon  grated fresh lemon rind
• 1  tablespoon lemon juice
• 1⁄3 cup  michigan dried cherries, rehydrated in brandy for several hours ,then drained well
• 2 1⁄2 cups  peeled sliced ida red apples

Directions

1. CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
2. Add grated cheese.
3. Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
4. Pat dough into a flat circle onto a piece of plastic wrap.
5. Cover with wrap and refrigerate at least an hour.
6. CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
7. Add brown sugar and oats and combine.
8. Set aside.
9. FILLING: Preheat oven to 400 degrees (F).
10. Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
11. Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
12. Add the cherries and apples then mix well.
13. Pour filling into crust.
14. Bring overhanging pastry up over the filling.
15. Bake for 10 minutes.
16. Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
17. Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
18. Chill slightly before serving.