Apple and Sour Cherry Pie

In bowl and using fork, toss together all-purpose flour, butter, cake-and-pastry flour and salt. Slowly add water, tossing until absorbed and mixture is messy. Turn out onto lightly floured surface.

Using rolling pin, roll out mixture to rough and crumbly shape. With pastry scraper or metal spatula, scrape dough back into rough mound. Repeat rolling and scraping dough into mound 2 or 3 more times until dough holds together. Roll out into about 9- x 6-inch (23 x 15 cm) rectangle. With scraper, fold one-third over, then second third to make 3 layers; roll. Repeat folding and rolling 3 times. Fold again. Wrap in plastic wrap; refrigerate for 45 minutes or until chilled.

On lightly floured surface, roll out pastry to 17- x 13-inch (43 x 33 cm) rectangle.

Filling: In large bowl, toss together apples, sugar, cherries, lemon juice, cornstarch, brandy, cinnamon and allspice. Spoon lengthwise along centre third of pastry to within 2 inches (5 cm) of short sides; fold long sides over filling. Pinch to seal seam; pinch ends. Tuck ends under; pinch ends again.

With spatulas, transfer, seam side down, to large parchment paper-lined rimmed baking sheet. Cut 5 diagonal slashes in top. Brush with egg white; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven for 45 to 50 minutes or until golden and filling is tender.