Ingredients

Glaze:
1/2 cup packed brown sugar
2 tablespoons melted butter
2 tablespoons corn syrup

Crust:
5 cups flour
1 1/4 teaspoons salt
1 2/3 cups shortening
21 tablespoons cold water

Filling:
1 cup packed brown sugar
6 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
6 large granny apples, peeled and sliced
1-1 1/2 cups fresh, halved cherries (pitted)
2 tablespoons lemon juice

Glaze: Mix together brown sugar, butter and corn syrup and place on bottom of oven.

Crust: Stir in flour and salt, cut in shortening, until pea size. Sprinkle 1 tablespoon water over. Toss with fork and push to side of the bowl, repeat until dough is workable. Divide in half. Roll out to fit the bottom of a 12-inch oven. Place first crust over glaze mixture on bottom of oven.

Directions

Filling: Mix dry ingredients together. Then layer fruit and dry ingredients throughout the pie. Place second pastry crust on top. Seal edges together, cut several slits in top crust. Cook at 450 degrees for 50-60 minutes or until golden brown. Invert pie on serving platter. Recipe from Randy Macari, of Roy, and Corey Phillips, of Pleasant View, winners of the Davis County Fair's Dutch Oven Cook-off.