Rustic Apple Pie With Dried Cherries

01Method

1. 1

   To make the crust, combine the whole-wheat flour, plain flour, granulated sugar and salt in a food processor and pulse three times. Add the butter and pulse roughly 12 times until the mixture resembles coarse crumbs. Stir the buttermilk and ice water together in a small bowl, pour into the processor, and pulse 3 to 5 times until just combined. Shape the dough into a flat round about 4 inches across, wrap in plastic wrap, and freeze for 10 minutes — or refrigerate for up to a day ahead.

2. 2

   Heat the oven to 220°C. Core and thinly slice the apples (about 1/4-inch thick), leaving the skin on. Place them in a large bowl, drizzle with lemon juice, and toss. Add the dried cherries, then scatter in the cornflour, brown sugar and cinnamon, tossing until everything is evenly coated. Set aside.

3. 3

   On a lightly floured work surface, roll the chilled dough out into a circle roughly 9 inches across. Lay a sheet of parchment on a baking tray, then drape the dough over the rolling pin and transfer it onto the tray. Press together any cracks with your fingers.

4. 4

   Pile the apple mixture in the centre of the dough, leaving a 1 to 2-inch border all around. Fold the border up and over the edge of the filling — it will only partially cover the fruit and need not be perfectly uniform.

5. 5

   Bake for 15 minutes, then lower the oven temperature to 175°C without removing the pie and continue baking for a further 40 minutes, until the apples are soft and the pastry is deep golden.

6. 6

   Stir the honey and boiling water together in a small bowl to form a glaze. As soon as the pie comes out of the oven, brush the glaze over the fruit and crust. Slide onto a plate to cool briefly, then cut into 6 wedges and serve warm or at room temperature.