2 1/2 c Pitted sour cherries
1 c Sugar
2 tb Flour
1/2 ts Nutmeg
4 lg Apples
6 tb Butter
2 1/2 ts Cinnamon
Pastry for 2-crust 9″ pie Pare, core and slice the apples. Melt 2 T. butter and brush the bottom of the shell. Mix the dry ingredients. Place a layer of apple slices, then dry mixture, then cherries. Continue until all ingredients are used, finishing with apples. Dot with butter and cover with top crust. Bake at 425 for 10 minutes, 325 for an additional 30-40 minutes.
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