Mix 18 LB unbleached pastry flour (at 60°F) and 8 oz. milk powder for 2 minutes on low speed.
Gradually add 9 LB BakeSense All Purpose Palm Shortening (at 55-60°F) cut in small pieces until the mixture forms crumbles the size of small peas.
Dissolve 8 oz. sugar and 4 oz. salt into 8 LB ice cold water (make sure water does not contain any ice chips). Use your scale to weight all ingredients, including the liquids.
Slowly add flavored water into mixture. Mix only until water is absorbed. Do not over mix. Mixture should not be a paste.
Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.
Prepare Cobber Style Streusel by combining 4 LB Westco Ultra Rich Crème Cake, 12 oz. rolled oats, 8 oz. dark brown sugar, 1 LB BakeSense All Purpose Palm Shortening and ¼ oz. BakeSense Ground Cinnamon on low speed. Mix until the mixture forms small lumps.
Remove dough from cooler and let it sit until it reaches room temperature.
Scale 5 oz. piece of dough and roll out enough to cover an 8” pie pan. Place the dough in pie pan. Trim the edges.
Fill the pie shell with equal parts Westco Gold Seal Apple Filling and Westco Gold Seal Cherry Filling. Brush the rim with egg wash. Roll out a rectangular piece of pie dough 1/8” thick. Egg wash and cut into 1” wide strips or shapes. Top the pie with the dough pieces as shown on picture above. Sprinkle cobbler style streusel around edges.
Bake at 400°F in a convection oven for approx. 35-40 minutes or until the pies are a rich golden brown colo