Ingredients
For the crust:
- 1 1/4 cups unbleached All-Purpose Flour, plus more for dusting
- 1 1/2 teaspoons granulated Sugar
- 3/4 teaspoon kosher Salt
- 1 stick (1/2 cup) cold unsalted Butter, cut into small pieces
- 3 to 4 tablespoons ice-cold Water
For the filling:
- 1 can Oregon Fruit Products Red Tart Cherries, drained
- 3-4 Apples, peeled, cored, and chopped in 1/2" wedges
- 2 tablespoons fresh Lemon Juice
- 2/3 cup packed Sugar
- 1/4 cup unbleached All-Purpose Flour
- 1/2 teaspoon Vanilla Extract
- 6 tablespoons unsalted Butter, melted
- 1 1/2 tablespoons granulated Sugar
- Vanilla ice cream, for serving
Instructions
- In a food processor, pulse flour, sugar and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining.
- Drizzle 3 tablespoons water over mixture; pulse several times to combine.
- Add more water, 1 tablespoon at a time, and pulse until mixture hold together when pinched.
- Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet.
- Refrigerate while making filling.
