I've always wanted to make a cherry pie and try my hand at lattice pastry. Not perfect-looking as I didn't crimp my edges but hey, tasted great. Thanks to Inspired Taste and Food.com for the inspiration. If you want a 100% cherry pie you'll need 4 1/2 cups of pitted cherries and adjust your sweetener to suit.

For the pastry:
2 1/2 c flour (I use spelt)
1 tsp sugar (optional)
1 tsp salt
230g cold butter cut into small cubes
6-8 Tbs ice water

For the pie:
1/2 c brown sugar
1/4 c cornflour
1 tsp cinnamon
1 tsp vanilla extract if desired
3 c peeled, cored and sliced apples
1 c pitted cherries
1 Tbs lemon juice
2 Tbs cold butter cut into small cubes

In a food processor pulse 1 1/2 c flour, salt and sugar until combined. Add butter and process until a crumbly dough forms. Scrape down bowl, add rest of flour and pulse until combined.
Transfer to a bowl and add 6 Tbs of ice water. Mix in with a rubber spatula by pressing the dough into itself. The crumbs should form into a dough. If the dough doesn't hold together when pinched, add another tablespoon of water.
Turn the dough out onto a clean surface and work the dough until it forms a ball. Cut the ball in half and flatten each half into a disc. Wrap each in cling film and refrigerate for at least an hour. The dough can stay in fridge for up to 2 days before using or freeze it for up to 3 months.
When ready to make the pie, preheat oven to 200C.
In a bowl mix the sugar, cornflour and cinnamon. Add apples and mix thoroughly. Then add cherries and lemon juice and mix through.
On a floured surface roll out your two discs of the dough in a circle about 4mm thick to fit your pie dish with 1cm overlap. Line your pie dish with one circle and cut the other one into strips 1.5-2cm wide (decide on how thick or thin you'd like and make them uniform). Spoon in the filling, discarding most of the liquid, then dot with the butter cubes. Weave the pastry strips on top. Lay 3 vertical strips first then lay 3 horizontal ones either on top or under by lifting the vertical strips to form lattice pattern. Continue until the pie is covered. Trim the dough about 1cm from the edge then fold this edge over and crimp the ends. If you want to make a double pie crust just lay the top crust over and then crimp the edges. Make 3 or 4 slits in the pastry on top. Refrigerate the pie for 20 min or freeze for 5 minbefore baking.
Just before baking brush the top of the pie with an egg or milk wash and sprinkle with castor sugar if desired. Cover the raised edges of the pie with foil.
Bake for 20 min then reduce the oven to 175C, remove foil and bake for a further 30-40 min until the crust is golden and the filling is bubbling underneath. You can bake the pie on top of a baking sheet lined with foil to catch any dripping juices.
Best left to cool and let the filling set for 2 hours before eating. Serve with ice cream, cream or yoghurt.
The pastry was wonderfully crisp and flaky - better than any store-bought!