A slice of apple pie, warm and fragrant from the oven with just a hint of cinnamon, brings back memories of grandmother's kitchen and the carefree days of being a kid. Baking from scratch is healthier for your family. There are no added chemicals to keep the pie fresh at the grocer's. Since you're baking the pie you know exactly what goes into it. Leftovers, if there are any, are good for breakfast.
Pour the flour into the bowl and cut in the shortening with the pastry blender until the pieces of shortening are about the size of a pea.
Mix in the water. The dough should hold together; if it doesn't, add 1/2 tsp. of water. If the dough is sticky add 1 tbsp. flour. Using your hands, squeeze the ingredients together until the crust ingredients are incorporated well. Pat into a ball.
Divide the ball into two slightly uneven pieces. Dust the flat countertop with flour. Roll out the slightly larger piece of dough until it is a circle that is 2 inches larger than the overturned pie tin. Fold the dough in half and then in half again.
Grease the bottom of the pie tin. It will help the bottom of the crust brown evenly and make it easier to remove when baked. Place the dough in the pie tin and unfold it. Gently tuck the dough into the bottom of the pan. Trim off the edges of the dough so they cover the rim of the pie tin.
Peel the apples, remove the core, and slice into 1/4-inch slices. Add the lemon juice and toss so the apple slices are lightly coated. The lemon juice adds flavor and keeps the apples from turning brown when exposed to air. Pit and halve the cherries and add to the apples.
Add the sugar, cornstarch and cinnamon to the cherries and apples. Toss to distribute the ingredients evenly through the filling. Spoon the filling into the pie shell.
Roll out the smaller piece of dough so it will cover the top of the pie plus 2 inches. Dip your finger in water and lightly wet the rim of the pie crust that is now filled with apples and cherries. The water will help the top crust adhere. Place the top crust over the apples and cherries. Using a fork, press the top crust into the bottom crust around the rim. Trim any overhang.
Cover the cookie sheet with aluminum foil. Place the filled pie tin on the cookie sheet. The cookie sheet will catch any excess juices that may overflow from the pie. Bake in a preheated 450 degree F oven for 10 minutes. Lower the heat to 350 degrees F and bake for 45 minutes.
Serve warm with ice cream, whipped cream or slices of cheddar cheese.