From-the-Heart Cherry-Apple Pie

ACTIVE TIME: 45 min. TOTAL TIME: 4 hrs. SERVES: 10

21⁄2 sticks butter

11⁄4 cups sugar, divided

3 cups flour

1 whole egg, plus 1 egg white,

divided

5 Tbs. cornstarch, divided

1 tsp. cinnamon

1⁄2 tsp. nutmeg

1 (12 oz.) bag frozen cherries 3 Granny Smith apples, cored,

peeled and diced

1 lemon, juiced

1 In food processor, pulse butter,

1⁄2 cup sugar and flour 10 times or until crumbs form. Add 1 whole egg; process until dough ball forms. Divide dough in half. Shape each portion into a disk; cover in plastic wrap and chill at least 1 hr. or overnight.

2 In bowl, mix 4 Tbs. cornstarch, cinnamon, nutmeg and remaining sugar. Add cherries, apples and 1 Tbs. lemon juice; toss well to coat.

3 On floured surface, roll out 1 dough disk into 12" circle. Place in greased 9" pie dish. Trim and crimp edges; chill at least 30 min. Sprinkle with remaining cornstarch; pour in fruit filling. Punch out hearts from remaining dough and layer over pie as directed below. Freeze assembled pie 15 min. before baking.

4 Heat oven to 425°F. Bake pie 20 min. Reduce oven temp. to 375°; bake 40 min. more, covering edges with foil after 20 min. to prevent burning. Let cool 1 hr. Garnish with powdered sugar and whipped cream, if desired.