Deep dish cherry apple pie with a hint of bourbon. Topped with a lovely crunchy and sweet oat crumble. Serve with vanilla ice cream!
Preheat the oven to 400 degrees F. In a large bowl combine apples, cherries, granulated sugar, brown sugar, cinnamon, vanilla, and a pinch of nutmeg. Toss together well to combine and let sit for 5 minutes to soak in the flavors. Add flour after 5 minutes and stir to combine.
Line a 9-inch deep baking pan with pie crust. For the crust, I used Paula Deen's Perfect pie crust. It results in two pie crusts, so if you want you can always make another pie or just half the recipe. If you don't feel like spending time or are in a hurry, I recommend the frozen pie crust from Trader Joe's. It's the best store-bought crust I've had. Pour your apple cherry fruit mixture in. Pour two tablespoons of Bourbon on top of the fruit mixture and sprinkle a pinch of flour on top.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and pecans. Add butter and use your fingers to combine until the mixture becomes crumbly.
Next generously sprinkle the crumb topping all over the top. Bake at 400 degrees for 15 minutes. Lower the oven temperature to 350 degrees F and continue baking for about 40 minutes or until the pie is bubbling and both the crust and topping are golden brown. If crust or topping begins to brown too quickly, you can cover with aluminum foil.
When done baking, remove from the oven and let pie cool 20 minutes. Serve warm, with vanilla ice cream. Serves 9