Apple Strawberry Ginger Lattice Pies

Steps

1. Make the crust: in a large bowl whisk the all-purpose flour, whole wheat flour, 8 g of the salt and 25 g of the sugar.
2. Add the butter and toss to coat, then press the cubes into flat flakes with your fingertips or a pastry cutter, leaving some pea- to almond-size pieces.
3. Drizzle in the buttermilk a little at a time, tossing with a fork until the dough holds together when squeezed.
4. Divide the dough into 4 equal pieces, flatten each into a disk, wrap and chill at least 1 hour.
5. Make the filling: in a large bowl combine the apple, strawberries, 195 g of the sugar, the cornstarch, orange juice, lemon zest, ground ginger, cinnamon and the remaining 2 g of salt; toss and let stand 15 minutes while you roll the crust.
6. Place a rimmed baking sheet on the lowest oven rack and preheat the oven to 425°F (220°C).
7. Roll 2 dough disks into 12-inch rounds and fit them into two 9-inch pie plates, leaving the overhang.
8. Stir the filling and divide it, with its juices, evenly between the two crusts.
9. Roll the remaining 2 dough disks into 11-inch rounds, cut each into 1-inch strips and weave a lattice over each pie; trim, fold the overhang over the strip ends and crimp.
10. Chill the pies 20 minutes. Meanwhile whisk the egg with the water to make an egg wash.
11. Brush the lattice and edges with the egg wash and sprinkle with the remaining 25 g of sugar.
12. Set the pies on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the filling bubbles thickly through the lattice; tent the edges with foil if they brown too fast.
13. Cool the pies on a rack at least 3 hours so the filling sets, then cut each into 6 slices.