Apple Cherry Pies - cooking recipe

Ingredients

None None FOR THE PASTRY
2 cups flour
1/3 cup sugar, plus additional 2 tsp, for sprinkling
10 tbsp (1 1/4 sticks) cold butter, chopped
1 None egg, separated
None None FOR THE FRUIT FILLING
3 medium apples, peeled, cored and finely chopped
1/4 cup sugar
1 None star anise
10 oz frozen pitted cherries, quartered
1 tbsp cornstarch, blended with 1 tbsp water

Preparation

For the pastry, process the flour, sugar and butter until crumbly. Add the egg yolk and process until combined. Knead the dough on a floured surface until smooth. Wrap the pastry in plastic wrap and refrigerate for 30 mins.
For the fruit filling, combine the apple, sugar, star anise and 1 tbsp water in a medium saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for about 5 mins or until the apple is tender. Add the cherries and simmer for 2 mins. Stir in the cornstarch mixture; cook, stirring, until the mixture boils and thickens. Remove from the heat. Cool for 10 mins. Discard the star anise.
Preheat the oven to 400\u00b0F. Grease 18 cups of two 12-cup deep flat-bottomed tart pans. Capacity of each cup is about 1/4 cup.
Roll two-thirds of the pastry between sheets of parchment paper until 1/8 inch thick. Using a 2 1/2-inch pastry cutter, cut out 18 rounds from the pastry. Press the rounds into the tart pans. Refrigerate for 20 mins.
Roll the remaining pastry between sheets of parchment paper into an 8-inch square. Cut into 1/4 inch-wide strips.
Spoon the fruit mixture into the crusts. Brush the edges of the pastry with beaten egg white. Lattice the pastry strips over the fruit filling; trim any excess pastry. Brush the lattice with egg white, then sprinkle with the additional sugar.
Bake about 20 mins. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.