Michigan Festival Pie
1 cup dried tart cherries
4 cups peeled, cored and sliced apples
1 1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
1 Pastry for 9-inch, 2-crust pie
1. In a large mixing bowl, combine cherries and apple slices. in a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes.
2. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown and apples are tender.
Makes 6 to 8 servings.