For crust, 1/4 cup of the butter. Lay one sheet of phyllo dough on an 11- to 13-inch pizza pan; brush with melted butter. Lay a second sheet on top, perpendicular to first, and brush with butter. Repeat for a total of eight sheets, placing each sheet perpendicular to the previous one. Fold outside edges toward the center, forming a shell about 10-inches in diameter. Brush phyllo lightly with remaining melted butter. Bake in a 400 degree F oven for 15 to 18 minutes or until phyllo is golden. Poke a few holes in the crust with a fork if it puffs; gently flattening the center. Let cool completely.

For filling, melt remaining 1/4 cup butter in a saucepan. Stir in brown sugar, apple juice concentrate, cinnamon, apples, and cherries. Cook about 12 minutes or until apples are tender. Remove fruit with a slotted spoon, reserving juices. Add nuts to juices, if desired. Toss fruit with flour and spoon into prepared crust; set aside.

Gently boil reserved juices in a small saucepan about 5 minutes or until reduced to about 1/4 cup. Add half-and-half or light cream; cook and stir over low heat until well combined. Pour over apple mixture in crust. Bake in a 350 degree F oven for 20 to 25 minutes or until golden brown. Let stand 20 minutes. Serve warm with ice cream or whipped cream, or spinkle with powdered sugar, if desired. Makes 8 servings.

Keep prepared crust, loosely covered in plastic wrap, at room temperature up to 1 day.