TO MAKE THE CRUST

Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough water to bring the dough together. (I did this step in a food processor, but doing it by hand is even better). Divide it in half, shape into disks, wrap in plastic and refrigerate for 1 hour.

TO MAKE THE FILLING

Combine the sugar, flour, and cinnamon. Stir in the apples and dried cherries if using. Combine 2 tablespoons caramel apple dip with the milk or cream. Toss with the apples.

TO MAKE THE STREUSEL

Combine the flour and sugar. Work in the butter until crumbly.

TO ASSEMBLE THE PIE

Roll one piece of dough into a 12" round, and lay it into a 9" pie plate. Spoon in the filling; sprinkle with the topping.

Roll the second piece of dough into a circle slightly larger than your pie plate. Cut 2" wide strips, and weave a lattice crust. Seal and crimp the edges.

Bake the pie in a preheated 375 degree oven for 40-55 minutes (the original recipe says 45-55 but using my convection setting 40 minutes was perfect). Cool it for 15 minutes, then drizzle with the remaining caramel apple dip; warming the dip slightly helps with drizzling. Cool the pie for at least 2 hours before serving.