Cut butter into flour: In a mixing bowl, stir together flour and salt. Toss the cold butter in the flour. Use a dough blender or your fingers to press the butter into pea-sized pieces, tossing them in flour occasionally, until you have a coarse flour mixture.

Hydrate flour: Make a well in the middle of the flour. Pour ice cold water into the well. Mix the flour and water together until it forms a shaggy dough.

Form dough: Turn the dough out onto a sheet of plastic wrap. Use your hands to press the dough together and fold it onto itself 2-3 times, just until it holds together. Don't overwork the dough.

Chill dough: Cut the dough into two portions. Shape each half into a flattened disc shape. Wrap each disc in plastic wrap and chill them in the fridge for at least 2 hours or overnight.

Bottom crust: On a floured surface, roll out the first disc of dough until about ⅛" thick, lifting and turning it to prevent it from sticking to the surface. Roll the dough onto the rolling pin and unroll it over a 10" pie dish. Press the dough into the bottom edges of the pie dish. Trim any excess dough, leaving about a 1" overhang on the edge of the pie dish.

Make filling: In a mixing bowl, add apple slices, pitted cherries, brown sugar, cornstarch, cinnamon, and vanilla extract. Toss together to coat.

Add filling: Add the cherry and apple filling into the pie dish on top of the bottom crust. There should be enough filling to form a dome since it will lose a bit of volume after being baked.

Top crust: On the same floured surface, roll out the second disc of dough until about ⅛" thick. Use a knife or pastry wheel to cut 1" strips. For the braids, cut two of the strips into 3 strands and braid them together, slightly stretching the dough to make it thinner.

Make lattice: Lay down the first two strips in a cross on top of the pie filling. Lay down a strip on either side of the strip that's on the bottom. Alternate lifting up every other strip and placing down a new strip. Repeat with the opposite strips. Once finished, trim the lattice to about the same size as the pie dish.

Crimp the crust: Fold over the excess dough edges and press down to thin out the crust. Use your index finger and thumb on both hands to press the crust into a wavy pattern.

Preheat: Preheat the oven to 425°F.

Egg wash: Use a pastry brush to gently brush beaten egg across the dough. Sprinkle with sugar crystals.

Bake: Place the pie dish on top of a baking sheet to catch any overflowing juices and bake the pie at 425°F for 15 minutes. Lower the temperature to 350°F and bake for another 50-55 minutes or until the crust is golden brown and the filling is bubbling.

Cool: Let the pie cool for at least 1-2 hours for the filling to set or until you can touch the bottom of the dish with your hand. Slice and serve with a scoop of ice cream!