Cinnamon Ginger Apple Pie

1 refrigerated pie crust (from 14.1-ounce package) 4 cups sliced peeled Braeburn apples (about 4 medium) 4 cups thinly sliced peeled Granny Smith apples (about 4 medium) 3/4 cup dried cherries 1 teaspoon Pure Vanilla Extract 1 cup firmly packed brown sugar, divided 1/4 cup cornstarch 1 1/2 teaspoons Roasted Saigon Cinnamon, divided 1 1/2 teaspoons Roasted Ground Ginger, divided 1/2 cup flour 1/3 cup cold butter, cut into chunks 1/4 cup chopped pecans 1. Preheat oven to 425F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Toss apples, cherries and vanilla in large bowl. Mix 1/2 cup of the sugar, cornstarch and 1 teaspoon each of the roasted cinnamon and roasted ginger in small bowl. Sprinkle over apple mixture; toss to coat well. Spoon into pastry-lined pie plate. 2. Mix remaining 1/2 cup sugar, flour and remaining 1/2 teaspoon each roasted cinnamon and roasted ginger in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Sprinkle streusel evenly over apple filling. 3. Bake 50 to 70 minutes until streusel is golden brown and filling is bubbly. Cool on wire rack. Test Kitchen Tip: After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.