Preheat the oven to 425 °F / 220 °C and slide a rimmed baking sheet onto the center rack. Starting hot helps that flaky crust puff before the fruit has time to bubble.

Combine the flour, sugar, and salt by whisking them together in a bowl that's been chilled beforehand.

Cut in cold butter until the mix looks like coarse meal with pea-sized bits.

Drizzle in ice water, a tablespoon at a time, tossing with a fork until the dough just comes together.

Divide into two disks, wrap, and refrigerate at least 45 minutes. (Hello, make-ahead friendly!)

Combine sliced apples, cherries, sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt.

Let it rest 15 minutes, then pour off a couple of tablespoons of liquid—your ticket to foolproof moisture control.

Stir in cornstarch and vanilla; the fruit should now glisten.

Using a floured work surface, flatten one cold dough disk with a rolling pin until it forms a 12-inch circle. Delicately position the rolled dough over your 9-inch pie plate, with the excess pastry hanging beyond the rim. Place the dish in the refrigerator to maintain the cold temperature of the dough.

Heap the glossy fruit into the shell, mounding slightly in the center for even baking.

Flatten the second portion of dough with a rolling pin until it reaches a uniform ⅛-inch thickness..

Cut into strips and weave an easy lattice crust, or keep it simple with a full top and a few steam slits.

Trim, fold under, and crimp the edges for a neat seal.

Brush the pastry with beaten egg and shower with turbinado sugar. Instant curb appeal and a golden brown finish every time.

Transfer the assembled pie onto the hot baking sheet in the oven and cook for 20 minutes.

Lower the oven temperature to 375 °F (190 °C) and continue baking for an additional 35 to 40 minutes. Should the crust edges begin darkening too rapidly, protect them by applying a pie shield or wrapping them with aluminum foil.

Transfer to a rack and let the pie rest a full 3 hours. The juices will thicken, so each slice lifts cleanly—very crowd-pleasing dessert behavior.

Enjoy warm with ice cream bliss, or refrigerate up to four days. To reheat, warm slices at 325 °F for about 10 minutes to revive that just-baked magic.