Apple and Tart Cherry Pie

• 3/4 cup sugarsugar
• 4 1/2 tablespoons cornstarchcornstarch
• 1 teaspoon ground cinnamoncinnamon
• 1/8 teaspoon ground clovesclove
• 1/8 teaspoon ground cardamom
• 3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise
• 3/4 cup dried tart cherriescherry
• 1/4 cup cherry preservescherry
• 2 Easy Pastry Dough disks
• 1 egg, beaten to blend (for glaze)egg

1. 01Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
2. 02Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
3. 03

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