Sweet Cherry and Blackberry Lattice Pie

A nice combination of fruits that gives you enough tart and enough sweet.  I cut this recipe in half with no issues. From Food and Drink Summer 2015.

Slab Pie Pastry
5 cups all purpose flour
2 tsp kosher salt
1 tbsp sugar
2 cups frozen unsalted butter
1 1/2 cups cold water
2 tbsp lemon juice

1. Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
2. Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic, and flatten into rectangular discs.  Chill for 2 hours or overnight.

Filling

2 lbs plus 6 oz (1.175 kg) sweet cherries, halved and pitted

625 g blackberries

3/4 cup sugar

1 tbsp lemon juice 

1/2 tsp lemon zest

1/4 tsp salt

1/2 cup tapioca flour/starch

Finish

1 egg beaten with 1 tsp whipping cream

2 tbsp turbinado or coarse sugar

• Preheat oven to 425F.
• Line the bottom of a 13 x 17 inch rimmed baking sheet with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 9 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Chill.  Roll second piece of pastry into a similar sized rectangle, transfer to a piece of parchment, and use a ruler and a fluted pastry to cut pastry into about 13 strips about 3/4 inches wide (you will need 5 long strips and 8 shorter strips). Slide pastry and parchment onto a baking sheet and chill until filling is ready.
• Combine cherries, blackberries, sugar, lemon juice, zest and salt in a bowl and stir gently to mix. Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.  Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.
• Lay 5 long strips of pastry lengthwise on top of fruit.  You are going to basket weave the pastry strips.  Fold alternating strips back onto themselves at the midpoint.  Lay 1 strip of pastry across them.  Fold the long pastry strips back into position, then fold back the other alternating strips and lay another strip across.  Continue in this manner until you have about 8 strips of pastry woven evenly spaced across the width of the pie.  Use a little water to moisten the underside of the pastry strips where they meet the crust to help them stick together.  Trim both the bottom crust and the strips to about a 3/4 inch overhang.  Lightly moisten the edge with water and fold over to create a pastry lip.  Use the tines of a fork to decoratively compress edges all the way around.  Brush all pastry with egg - whipping cream wash and sprinkle with turbinado sugar.
• Bake for 30 minutes then turn oven down to 375F and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings