Cherry and apple pie

Ingredients:

Cake

• 2.5 cups premium flour + extra for work
• 2 tbsp. granulated sugar
• 1 teaspoon of salt
• 275g chilled unsalted butter, cut into 0.5cm cubes.
• 1/4 cup ice water
• 1/4 cup vodka

Filling

• 1 kg Gala apples, peeled and cut into 1 cm thick slices.
• 3/4 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 0.5 tsp salt
• 2 tablespoons unsalted butter
• 2 cups drained canned cherries (e.g. Morello) + 1/4 cup juice
• 1 tbsp cornstarch
• 1 large egg, lightly beaten
• Coarse sugar, for sprinkling

Preparation:

1. Prepare the cake layerIn a large bowl, combine the flour, granulated sugar, and salt. Using your fingers, rub the cubes of butter into the flour mixture until you have large, thin flakes of butter coated in flour. Combine ice water and vodka, then pour it over the flour mixture; stir with a fork to evenly moisten the dough and form clumps. Form the dough into a ball, then press and fold it several times. Divide the dough in half, flatten into disks, and wrap each portion tightly in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
2. Meanwhile, prepare the filling.Combine the apples, granulated sugar, lemon juice, and salt in a large bowl. Melt the butter in a large skillet over medium heat. Add the apple mixture and bring to a boil. Cover and simmer, stirring occasionally, until the apples are soft, release their juices, and begin to shrink, about 12 minutes.
3. In a small bowl, combine the cherry juice and cornstarch, then stir the mixture into the skillet along with the cherries and return to a simmer. Cook, uncovered, until the filling is thick and glossy, 1-2 minutes. Transfer the filling to a bowl and refrigerate until completely chilled, at least 1 hour or up to 1 day.
4. On a lightly floured work surface, roll out one disk of dough into a 35cm (14") round. Place it in a 22cm (9") pie pan. Trim the edges, leaving a 2cm (0.7") overhang. Shake off any excess flour and refrigerate. Roll out the other disk of dough into a 32cm (13") round. Transfer the dough to a parchment-lined baking sheet and refrigerate until firm, at least 1 hour.
5. Spread the filling evenly over the chilled pie crust. Using a serrated cutter, cut 10 strips of varying widths from the parchment-lined dough. Lay 5 strips of dough across the pie filling, leaving space between them. Lay 5 more strips across the pie in the opposite direction, interlacing them to create a lattice pattern. Trim the strips, leaving a 2-cm overhang, then fold the overhanging dough (strips and crust) under and press with your fingers. Refrigerate the pie for 1 hour to firm up again.
6. Place a foil-lined baking sheet on the middle rack of the oven; preheat to 190°C (375°F). Brush the pastry (rack and edges) with beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until golden brown and the filling is bubbling, about 1.5 hours. Transfer the pie to a wire rack and let cool completely.