Some things in life are actually as good as they appear...
Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Incorporate the water and lemon juice by hand just until you have a smooth dough. Divide into two balls of the same size, wrap them in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, combine the cornflour with the lemon juice. Place this mixture and the cherries, apple pieces and sugar in a saucepan over medium heat. Cook together for about 15 minutes, stirring. Allow to cool completely.
On a floured surface, cut the second round of dough into eight wide strips. Lay four strips across the pie, evenly spaced. Peel back two ‘odd’ strips and lay down the first of the perpendicular strips so it’s under the ‘odd’ strips and over the ‘even’ strips. Repeat the process, peeling back the ‘even’ strips this time for the second perpendicular strip to go under, and keep going in the same way with the last two perpendicular strips, continuing the alternation. Pinch the edges to seal them.
Brush the pastry with the mixture of egg yolk and water and sprinkle with the sugar. Place in the oven and
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