Apple Pie With Tart Cherries and an Apple Cider Crust

Apple Pie With Tart Cherries and an Apple Cider Crust
Crust
3/4 cup thawed apple cider concentrate, chilled
3/4 teaspoon salt
3 cups all-purpose baking flour
1 cup whole grain pastry flour
1 tablespoon sugar
1 tablespoon ground cinnamon
3/4 cup lard, chilled
3/4 cup unsalted butter, chilled
Filling
4 Granny Smith apples
4 Braeburn apples
1 tablespoon fresh lemon juice
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1 teaspoon salt
2 tablespoons all-purpose baking flour
2 tablespoons cornstarch
1/2 cup bourbon
6 ounces dried tart cherries (unsweetened)
For assembly
1 tablespoon unsalted butter, cut into 4 pieces
1 egg white, mixed with 1 tablespoon water
2 tablespoons coarse sugar
To make the crust: Place a medium mixing bowl and two knives in freezer to chill.
Stir salt into thawed apple cider concentrate until dissolved. Chill.
In chilled mixing bowl, combine flours, sugar and cinnamon.
Using the chilled knives, cut lard and butter into flour mixture until it resembles coarse meal. Stir in the apple cider mixture until combined. Be careful not to overwork the dough.
Divide dough in three portions. Flatten each portion into a 1-inch thick disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
To make the filling: Peel, core, quarter and slice apples into 1/4-inch-thick pieces.
In a saute pan, combine apples, sugars, cinnamon, nutmeg, allspice and salt. Cook over medium heat until apples have released their juices and are slightly softened.
In a small bowl, whisk flour and cornstarch into bourbon, creating a slurry.
Raise heat on the apples to bring mixture to a slow boil. While stirring, slowly pour in the bourbon slurry. Continue to stir until the sauce is thickened. Remove from heat and allow mixture to cool.
Stir in dried cherries.
To assemble the pie: Roll out first piece of dough on a lightly floured surface until 13 inches in diameter.
Transfer to a 9-inch diameter ceramic pie dish. Spoon filling into bottom crust and dot with pieces of butter.
Roll out second piece of dough on a lightly floured surface until 13 inches in diameter. Transfer to pie by rolling the piece of dough onto rolling pin, position pin on top of pie, and unroll dough over the top.
Trim edges of both crusts to 3/4-inch overhang. Fold under dough and crimp decoratively.
Roll out third piece of dough on a lightly floured surface until 13 inches in diameter.
Using a knife or cookie cutter dipped in flour, cut shapes of apples and leaves. Use the tip of a knife to make veins in leaves.
Brush the bottom of each leaf and apple with egg white mixture and place them on pie, overlapping each other. Make holes or slits in the crust between decorations to allow steam to escape.
Brush finished pie with egg white and sprinkle with coarse sugar. Chill finished pie in freezer for 15-20 minutes.
Place pie in the 425 degree oven and bake for 10 minutes. Reduce oven temperature to 375 degree. Bake until apples are tender and juices are thick, about 50-55 minutes. Cover with foil if pie browns too quickly. Poke a hole in center of foil to allow steam to escape.
Transfer pie to a rack and cool for at least 1 hour.
Serves eight.
Allison Heaton, Dallas