Source: The Joslin Diabetes Gourmet Cookbook

This homey dessert rises to company status with the addition of dried cherries macerated in Calvados.

Servings

6 oz dried tart cherries
3 tbsp brandy , Calvados (substitute unsweetened apple juice if preferred)
1 lb medium apples (tart )
2 tbsp fresh lemon juice
0.5 tsp cardamom, ground
1 refrigerated pie dough
2 tbsp sugar

1 Preheat the oven to 350 degrees F. Combine dried cherries with Calvados: set aside for 15 minutes.
2 Meanwhile, peel and core the apples; slice thinly lengthwise. Sprinkle apples with lemon juice and cardamom. Combine macerated cherries and apples.
3 Roll out dough into a large, ragged circle about 14 inches in diameter. Fit dough into an 8-inch round ovenproof dish at least 2 inches deep, allowing the excess pastry to drape over the edge. Place the apples and cherries in the prepared dish, mounding slightly in the middle. Bring pastry up and over apples and cherries. (It will not quite cover fruit.) Sprinkle with sugar.
4 Bake for 45 minutes, or until the crust is brown and filling is bubbling.

Choose a tart apple with good baking quality such as Granny Smith, Gravenstein, or Jonathan.