Commentary to come! Just have to get this posted for now!
Wisconsin Harvest Pie1 recipe for Double-Crust Pie
1/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced, peeled and cored tart apples, such as granny smith
1 cup dried cranberries
1 cup frozen pitted tart red cherries, thawed and drained
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon almond extract
2 tablespoons butter
1 egg white, lightly beaten
1 tablespoon sugar
.Preheat oven to 425 degrees F. Prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with pastry circle, trimming to 1/2 inch beyond edge of pie plate; set aside.
2.In a very large bowl, stir together the 1/3 cup sugar, flour, and cinnamon. Add the apples, cranberries, and cherries; toss to coat. Add honey, maple syrup and almond extract. Toss to combine. Transfer apple mixture to pastry-lined plate. Dot with butter. Trim bottom pastry to edge of pie plate. Roll remaining pastry ball into a 12-inch circle. Cut slits in pastry circle; place on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry edge. Crimp edge as desired. Brush the top of pie with egg white and sprinkle with 1 tablespoon sugar.
3.Place a foil-lined shallow baking pan on the rack below the pie in oven. Bake pie for 15 minutes. Reduce oven temperature to 375 degrees F. Bake about 50 minutes more or until crust is browned and filling is bubbly, covering loosely with foil the last 10 minutes to prevent overbrowning, if necessary. Cool on a wire rack for at least 3 hours.