Preheat the oven at 350 degrees.

Mix the dry ingredients for the crust together and cut in the butter and shortening. It is easiest to do this in a food processor, but a pastry cutter or two knives would work too. The mixture should resemble coarse crumbs.

Slowly cut in the bourbon and the water and mix until a dough forms. It should feel sticky to tough. Cut the dough in two and form two 4 inch discs. Cover the discs in plastic and put in the refrigerator for 45 minutes.

Roll out one of the discs so it is about 12 inches in diameter and ⅛ inch thick. Place on an ungreased pie pan and cut off any overhang. Flute the edges if desired. Chill for another 20 minutes.

Cover the pie crust with an aluminum foil and weigh it down with dry beans or uncooked rice. Blind bake for about 15 minutes at 350 degrees. Remove and discard the aluminum and rice or beans. Set aside crust.

Roll out the second disc with the same dimensions as the first and chill.

Mix the cherry and apple together with the sugar, cornflower, cinnamon, bourbon, butter, salt and lemon together. Allow it to rest for about five minutes.

Use a pastry cutter or pizza cutter to slice 1 inch ribbons from the second pie crust.

Put the filling in the pie crust and take ribbon of pie crust (I recommend one of the smaller end pieces) and twist it a few times around then begin a swirl at the middle of the pie going outward. Take another ribbon, twist and pinch one end of the ribbon to the one already places on the pie and continue the swirl. Continue until you reach the outside of the pie.

Mix the egg yolk and the milk together in a small bowl and brush over the pie crust. Sprinkle the top with sugar.

Bake the pie at 350 degrees for 40 - 45 minutes, or until the crust is a nice golden brown.