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APPLE CHERRY SLAB PIE
2 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
2/3 cup dried cherry pieces or crasins
2/3 cup sugar
1/4 cup AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sheets puff pastry, thawed
1 tablespoon milk

• Preheat oven 375°.
• Lightly grease 15 x 10 baking sheet.
• In a large bowl toss apple slices with flour, sugar, cinnamon and nutmeg.
• Unfold one sheet of the puff pastry, roll and stretch to fit pan.
• Spread filling over pastry to within and inch of the edge.
• Unfold the second sheet of puff pastry, rolling and stretching over the top.
• Moisten the edges of the bottom sheet with the milk and gently press edges together, sealing the pastry.
• Slit several air vents in the top crust.
• Brush the top with the remaining milk and sprinkle with sanding sugar.
• Bake 50-60 minutes until filling is bubbly and pastry is puffed, golden and is flaky.

GLAZE
1 cup powdered sugar
1/2 teaspoon PURE vanilla
4 tablespoons milk
1/4 cup ground walnuts, for sprinkling

• Whisk together the powdered sugar, vanilla and milk to desired consistency for drizzling.
• Drizzle over warm pie and then cool completely before slicing.

NOTE: substituting lemon juice for the milk in the glaze makes a nice tangy bite.