Pour the filling into
the chilled pie crust and place in the freezer for at least two hours.
Tumble the prepared apples into
the chilled pie crust, then scatter the shaggy bits of reserved dough over the top of them.
Remove
the chilled pie crust from the fridge.
On a lightly floured surface, roll out half of
the chilled pie crust dough into a 14 - inch round.
Roll out
the chilled pie crust onto a lightly floured surface.
Pour the filling into
the chilled pie crust.
Pour the cherry mixture into
the chilled pie crust.
Spoon the apple mixture from the dehydrator into
the chilled pie crust and pour the caramel evenly on top.
Pour the apple raspberry mixture into
your chilled pie crust.