2 ½ pound cooking apples, peeled, cored, and thinly sliced (about 7 cups)
⅔ cup dried cherries, snipped or chopped
⅔ cup granulated sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
1 cup powdered sugar
½ teaspoon vanillaDash salt
4 - 5 teaspoon milk
Preheat oven to 375°F. Lightly grease a 15x10-inch baking pan. For filling, stir together the first five ingredients (through cinnamon).
On a lightly floured surface, place one disk of pie crust. Roll dough into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the edges.
Roll the remaining dough disc into a 16x11-inch rectangle. Place dough on top of filling. Moisten edges of bottom pastry with milk. Fold bottom dough over top dough; gently press edges to seal. Using a sharp knife, cut slits in dough. Brush lightly with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until filling is bubbly and crust is golden. If needed to prevent over browning, cover pie loosely with foil the last 10 to 15 minutes of baking.
For icing, stir together powdered sugar, vanilla, and salt. Stir in enough milk to reach drizzling consistency. Drizzle icing over warm pie. Cool on a wire rack.