Ingredients
Equipment
Method
Instructions
- In a large bowl, mix flour and salt. Add cold butter and press into the flour until it looks like crumbs with small lumps.
- Pour ice-cold water into the center and mix just until the dough forms. Don’t overwork it.
- Divide the dough into two balls, flatten into discs, wrap in plastic, and chill for at least 2 hours.
- Roll out one disc to about 1/8 inch thick and place it into a 9" pie dish. Leave a bit of overhang around the edges.
- In another bowl, toss the apple slices and cherries with brown sugar, cornstarch, cinnamon, and vanilla until coated.
- Pour the filling into the crust, forming a slight mound in the center.
- Roll out the second dough disc and slice into strips. Weave them over the top in a lattice pattern. Trim and crimp the edges.
- Preheat oven to 425°F (220°C). Brush the top with beaten egg and sprinkle with coarse sugar.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 55 minutes until golden and bubbling.
- Let the pie cool for 1–2 hours before slicing to let the filling set.
