Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cherries, sliced apples, honey, and lemon juice. Toss gently and set aside to let the flavors meld.
2 cups fresh cherries, pitted, 3 cups apples, sliced, 1 cup honey, 1 tbsp lemon juice
To make the crust, in a separate bowl, mix the flour, salt, and cold butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
2 cups all-purpose flour, 1/2 cup cold unsalted butter, 1/4 cup ice water, 1 pinch salt
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into your pie dish and trim any excess edges. Pour the fruit filling into the crust.
Roll out the second disk of dough and cut into strips to create a lattice top, or top with a full sheet if preferred. Seal and crimp the edges of the pie.
Bake in the preheated oven for about 45 minutes, until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.