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1
For crust, 1/4 cup of the butter.
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2
Lay one sheet of phyllo dough on an 11- to 13-inch pizza pan, brush with melted butter.
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3
Lay a second sheet on top, perpendicular to first, and brush with butter.
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4
Repeat for a total of eight sheets, placing each sheet perpendicular to the previous one.
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5
Fold outside edges toward the center, forming a shell about 10-inches in diameter.
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6
Brush phyllo lightly with remaining melted butter.
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7
Bake in a 400F oven for 15 to 18 minutes or until phyllo is golden.
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8
Poke a few holes in the crust with a fork if it puffs, gently flattening the center.
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9
Let cool completely.
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10
For Filling:.
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11
Melt remaining 1/4 cup butter in a saucepan.
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12
Stir in brown sugar, apple juice concentrate, cinnamon, apples, and cherries.
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13
Cook about 12 minutes or until apples are tender.
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14
Remove fruit with a slotted spoon, reserving juices.
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15
Add nuts to juices, if desired.
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16
Toss fruit with flour and spoon into prepared crust, set aside.
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17
Gently boil reserved juices in a small saucepan about 5 minutes or until reduced to about 1/4 cup.
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18
Add half-and-half or light cream, cook and stir over low heat until well combined.
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19
Pour over apple mixture in crust.
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20
Bake in a 350F oven for 20 to 25 minutes or until golden brown.
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21
Let stand 20 minutes.
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22
Serve warm with ice cream or whipped cream, or sprinkle with powdered sugar, if desired.
