Soak the dried cherries and bourbon in a small bowl for 2 hours, stirring occasionally.

In the meantime, make the pastry. Place the flour and salt in the bowl of a food processor. Pulse 4 to 5 times to combine. Add the butter and pulse for 30 to 40 seconds or until the mixture resembles coarse cornmeal. Add the vinegar and pulse to incorporate. Little by little, add the cold water through the feeding tube, pulsing briefly between additions, until the dough begins to hold together. Open the processor and press some dough between your fingers. If it holds together, it is ready. If it doesn’t, add a little more water and pulse. Dump the pastry onto a sheet of plastic wrap and form it into two balls. Flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes. Let the dough stand at room temperature for 10 to 15 minutes before rolling out on a clean, floured surface.

Preheat the oven to 425°F. Place the sliced apples in a large bowl. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, cloves and salt. Stir into apples. Add lemon juice, zest, cherries and bourbon, toss to combine. Roll out the first disk of pastry to about 12 inches in diameter. Line a 9-inch pie pan with pastry. Fill with the apple mixture (it will be tall). Dot with butter. Roll out the second disk and drape it over the filling. Fold pastry under and crimp the edges decoratively. Cut five vents in the top of the pie with a sharp knife. Place pie on a baking sheet and bake for 20 minutes. Reduce the heat of the oven to 375°F and continue baking for 50 to 60 minutes or until the filling is bubbly and the crust is a nice golden color (if crust begins to brown too quickly, cover it loosely with aluminum foil).

Remove pie from the oven and place it on a cooling rack. Cool pie 45 minutes to 1 hour before cutting and serving.

Yield: 1 pie (6 to 8 servings).