Ingredients
9″ deep pie pan.
Crust:
2 1/2 cup all purpose flour
1/2 cup salted butter
1 tablespoon sugar
1/2 reaspoon salt
1/2 teaspoon baking powder
a bowl of super cold water
Filling:
16 oz apples, bake with your favorite, Granny, Gala, Jonathan, Golden, Northern Spy
6 oz frozen sour cherries
3 oz frozen blue berries
1 cup sugar
3 1/4 tablespoon Instant Clear Jel ( thickener )
1/4 teaspoon alomnd emulsion
1/4 cup apple juice
1/4 cup apple cider
3/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
2 tablespoons salted butter
Directions
Whisk together the dry ingredients in a large bowl. Placed diced cold salted butter on the flour mixture, with a pastry blender cut the butter into the flour. The butter should be about the size of small peas. Sprinkle 8 to 12 tablespoons of super cold water onto the flour mixture. Fluff mixture with a spatula until combined, wrap dough in plastic wrap and place in the frigde for 4 hours or overnight.
Filling:
Peel and slice apples, place them in a large bowl and sprinkle with lemon juice, apple juice and almond emulsion, gently fluff apples. Add to the apples frozen cherries and frozen blueberries, gently fluff. Combind the sugar and Instant Clear Jel together, add the dry mixture to the fruit and with a spatula fold until combind. Divide and weigh the dough into two 10.5 oz pieces. Rollout dough on a floured surface, place the bottom crust in the pie pan. Fill with the fruit mixture, dot with the 2 tablespoons of salted butter. Cover with the second crust, trim the edges then crip the edges. Brush top crust with an egg wash, place on the bottom rack of a 450 degree oven. Turn heat down to 350 degrees immediately and bake for 45 minutes. Open the oven dooor and turn/rotate 180 degrees to help with browning and bake another 10 to 15 minutes. Cool and serve with ice cream.