Apple and Sour Cherry Pie

1 ¾ cups all purpose flour

¾ cup cold butter, thinly sliced

1/3 cup cake and pastry flour

¼ tsp salt

½ cup ice water

1 egg white

1 tbsp granulated sugar

Filling:

6 cups thinly sliced quartered cored peeled apples

½ cup granulated sugar

½ cup dried sour cherries

3 tbsp lemon juice

1 tbsp cornstarch

1 tbsp brandy

½ tsp cinnamon

Pinch ground allspice

• In bowl and using fork, toss together all purpose flour, butter, cake and pastry flour and salt.  Slowly add water, tossing until absorbed and mixture is messy.  Turn out onto lightly floured surface.
• Using rolling pin, roll out mixture to rough and crumbly shape.  With pastry scraper or metal spatula, scrape dough back into rough mound. Repeat rolling and scraping dough into mound 2 or 3 more times until dough holds together.  Roll out into about 9 x 6 inch rectangle.  With scraper, fold one third over then second third to make 3 layers; roll.  Repeat folding and rolling 3 times.  Fold again.  Wrap in plastic wrap; refrigerate for 45 minutes or until chilled.
• On lightly floured surface, roll out pastry to 17 x 13 inch rectangle.
• Filling:  In large bowl, toss together apples, sugar, cherries, lemon juice, cornstarch, brandy, cinnamon and allspice.  Spoon lengthwise along centre third of pastry to within 2 inches of short sides; fold long sides over filling.  Pinch to seal seam; pinch ends.  Tuck ends under; pinch ends again.
• With spatulas, transfer seam side down to large parchment paper lined rimmed baking sheet.  Cut 5 diagonal slashes in top.  Bake in bottom third of 375F oven for 45 to 50 min. or until golden and filling is tender.