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1
Blend both flours, sugar, and salt in processor until just combined.
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2
Add butter and shortening.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Add milk.
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5
Using on/off turns, process until moist clumps form.
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6
Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other.
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7
Flatten larger piece into disk and smaller piece into rectangle.
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8
Wrap each in plastic; chill 1 hour.
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9
(Can be made 1 day ahead.
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10
Keep chilled.)
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11
Preheat oven to 375F.
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12
Place apples on large rimmed baking sheet; toss with 3 tablespoons sugar, 2 tablespoons butter, and lemon juice.
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13
Roast until apples are tender, stirring occasionally, about 45 minutes.
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14
Transfer to large bowl.
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15
Stir in cherries, brown sugar, and vanilla.
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16
Cool completely.
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17
Butter 9-inch glass pie dish.
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18
Roll out dough disk on floured surface to 12-inch round.
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19
Transfer to pie dish; trim overhang to 1/2 inch.
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20
Spoon filling into crust.
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21
Roll out dough rectangle on floured surface to 11x6-inch rectangle.
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22
Cut lengthwise into 8 strips.
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23
Arrange 4 strips across pie, spacing evenly.
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24
Place remaining 4 strips across first 4 strips, forming lattice pattern.
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25
Fold dough overhang over ends of strips; crimp edge.
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26
Brush strips and edge with 1 tablespoon butter.
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27
Bake until pie is golden and filling is bubbling, covering edge with foil if browning too quickly, about 40 minutes.
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28
Cool 45 minutes.
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29
Dust pie with powdered sugar.
