Ingredients
Crust 1 1/2 cups all purpose flour
1/2 cup cake flour
1 tbsp sugar 3
/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
5 tbsp cold whole milk
Filling 5 Granny Smith apples (about 1 3/4 pounds total), peeled, cored, cut into 1/4-inch-thick slices, slices cut crosswise into thirds
3 tbsp sugar
3 tbsp unsalted butter, melted
1 tbsp fresh lemon juice
1 cup dried Bing cherries
1/4 cup (packed) dark brown sugar
1/2 tsp vanilla extract
Powdered sugar
Directions
1.
For crust:
Mix both flours, sugar, and salt in processor until just combined.
Add butter and shortening.
Using on/off turns, process until mixture resembles coarse meal.
Add milk.
Using on/off turns, process until moist clumps form.
Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle. Wrap each in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled.)
For filling:
Preheat oven to 375°F.
Place apples on large rimmed baking sheet; toss with 3 tablespoons sugar, 2 tablespoons butter, and lemon juice.
Roast until apples are tender, stirring occasionally, about 45 minutes. Transfer to large bowl.
Stir in cherries, brown sugar, and vanilla.
Cool completely.
Butter 9-inch glass pie dish.
Roll out dough disk on floured surface to 12-inch round.
Transfer to pie dish; trim overhang to 1/2 inch.
Spoon filling into crust.
Roll out dough rectangle on floured surface to 11x6-inch rectangle. Cut lengthwise into 8 strips.
Arrange 4 strips across pie, spacing evenly.
Place remaining 4 strips across first 4 strips, forming lattice pattern.
Fold dough overhang over ends of strips; crimp edge.
Brush strips and edge with 1 tablespoon butter.
Bake until pie is golden and filling is bubbling, covering edge with foil if browning too quickly, about 40 minutes.
Cool 45 minutes.
Dust pie with powdered sugar.
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