Apple and Cherry Lattice Pie

Ingredients:

Dough

• 2.5 cups premium flour + extra for work
• 2 tbsp. granulated sugar
• 0.5 tsp salt
• 220 g chilled unsalted butter, cut into small pieces
• 3 tablespoons of ice water
• 3 tablespoons chilled vodka

Filling

• 1.3 kg assorted apples (such as Cortland, Granny Smith, and McIntosh)
• Juice of 1 lemon
• 4 tablespoons unsalted butter
• 1 cup canned cherries in syrup or cherry jam with whole berries
• 1 tbsp. premium flour
• 1/4 tsp almond or vanilla extract
• A pinch of allspice
• 1 large egg, lightly beaten
• Large sugar, for sprinkling

Preparation:

1. Dough:
   
   Combine the flour, granulated sugar, and salt in a food processor. Add a quarter of the butter and pulse until incorporated, about 30 seconds. Add the remaining butter and pulse until the mixture resembles cornmeal with bean-sized chunks of butter. Combine the water and vodka and add to the food processor.
2. Pulse until the dough begins to stick together, but stop before it forms a ball. Divide the dough in half and place it on two pieces of plastic wrap. Gently form two disks, using the plastic wrap as a guide. If the dough seems dry with large chunks of butter, turn it out onto a work surface and knead it with your hands.
3. Wrap tightly and refrigerate until set, at least 1 hour and up to 24 hours.
4. Prepare the filling:
   
   Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium heat, add the apples, and cook, stirring occasionally, to retain their juices, for about 10 minutes. Remove from heat, stir in the cherries, flour, almond extract, and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
5. On a lightly floured work surface, roll out 1 disk of dough into a 12-inch (30-cm) diameter circle. Transfer the dough to a 9-inch (22-cm) pie pan; refrigerate until ready to use. Line an inverted baking sheet with parchment paper.
6. Roll out the remaining dough disk into a 30cm diameter circle, place on parchment paper and refrigerate until firm, about 30 minutes.
7. Transfer the dough (on the parchment) to a work surface. Using a serrated knife or regular knife, cut the dough into 14-16 1/2-inch-wide strips. Weave them onto the parchment in a lattice pattern. Return to the baking sheet and refrigerate for 30 minutes.
8. Spread the filling into the pie dish. Carefully slide the parchment-lined rack onto the filling, aligning it with the edge; trim any excess dough if necessary, leaving a 2 cm overhang. Fold the overhanging dough under. Brush the rack with beaten egg and sprinkle with coarse sugar. Refrigerate the pie for 30 minutes.
9. Adjust the oven rack to the lowest level and preheat the oven to 200°C (400°F). Place the pie on a foil-lined baking sheet and bake until deep golden brown and the filling is bubbly, about 1.5 hours.
10. Transfer the pie to a wire rack and let cool for at least 2 hours.