Blackberry-Apple Pie

This pie is delicious, but time-consuming. My friend and I made this yesterday. It helped making it with two people because it was fun, and we divided up the tasks

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold butter, cut into pieces
1 1/2 cups (6 oz.) shredded white Cheddar cheese
1/2 to 3/4 cup ice water
1 large egg, lightly beaten
Blackberry-Apple Pie Filling
1 tablespoon sparkling sugar

Instructions:

Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese.
Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half.
Place each half on a large piece of plastic wrap.
Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour.
Roll dough to about 1/4-inch thickness.
Starting at 1 edge of dough, wrap dough around rolling pin.
Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate.
Press dough into pie plate; trim off excess crust along edges.
Brush edges of crust lightly with egg; reserve remaining egg.
Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.
Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar.
Place on a baking sheet.
Bake at 400° on lower oven rack 45 to 50 minutes.
Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly.
Cool on a wire rack 2 hours.