The Man doesn't like birthday cake. He likes birthday PIE.
This is Swiss Apple Pie from the Lion House Pies cookbook. Honestly, if you haven't bought that cook book and you like pie, you're missing out. Seriously missing out. I learned some tips and tricks that I didn't know before, and I've been making pies for a long time. That's not to say I've become an expert or anything...not hardly. But according to my family, I can make a decent pie. :)
Swiss Apple Pie
from Lion House Pies
one recipe two-crust pie crust
1 21 oz. can apple pie filling
1 21 oz. can cherry pie filling
cinnamon & nutmeg
Prepare your pie crust and line a pie dish with the bottom crust. I prefer a glass (Pyrex) pie pan. It really makes the best pie crust. Why? Because the pie crust browns on the bottom. It can't do that as well in a pie tin. As I've said before, my favorite pie crust is a simple flour, salt, sugar & butter flavored Crisco combination. That's it.
Put the bottom crust in the pan and add the cherry pie filling first, then the apple on top. Sprinkle cinnamon and nutmeg on top. (I am generous with this step). Put the vented top crust on, seal the edges, and brush it with milk and sprinkle with sugar. Doing that makes a pretty crust. Bake the pie at 375 degrees for 35-45 minutes, until the top is nicely golden brown. Let it cool before slicing, but not too long. This pie is really good while it's still warm!