A simply romantic delight for your Valentine, or for any special occasion.
1. To assemble the crust: Place the packaged butter and a medium mixing bowl in the freezer to chill for an hour or so.
2. Cut the frozen butter into small cubes, or shave it into thin slivers. Return it to the freezer. Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Add the frozen butter and continue to blend with clean hands until a consistent meal-like texture is established.
3. Transfer the mixture to the chilled bowl. Sprinkle the mixture with the ice water and vinegar, tossing lightly with a rubber spatula.
4. Spoon it into a heavy duty plastic bag. (For a two-crust pie like this one, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
5. Wrap the dough with plastic wrap and refrigerate for at least 45 minutes, preferably overnight.
6. To assemble the pie: Heat oven to 425 degrees. Roll out the crusts on a floured countertop or granite pastry board. Lift the bottom crust into a 9-inch pie pan.
7. For the filling, combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon. Pour over fruit mixture; mix well. Let stand 15 minutes.
8. Put fruit mixture into pastry-lined pie pan. Cover with top crust and cut slits into it. Seal and flute edges. Drizzle top with pure maple syrup. Bake until edges are golden brown and apples are tender, 40 to 50 minutes.
Serve warm pie with Sibby's Premium Organic Vanilla Ice Cream. A light sweet dessert wine or fruity mead may enhance the enchantment!
Make up a larger batch of pie crust and freeze or refrigerate it for future use. Pie crust can be refrigerated for up to 2 days or frozen for up to 3 months.