| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Prep: | 1 hr 10 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 6 ounces cold cream cheese, cut into small pieces
- 1 teaspoon white wine vinegar or fresh lemon juice
- 2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
- 8 ounces thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries; about 2 cups)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
- 1 large egg, lightly beaten
- 2 teaspoons turbinado sugar
Instructions
- Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
- Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 369 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 62 mg |
| Sodium | 203 mg |
Reviews
The overall presentation of this dish was great! It was beautiful and looked just like the picture. However, the filling has the consistency of soup. I would recommend to add a thickening agent such as a cornstarch to help the pie hold up.
I found the other reviews very helpful. I used a mixture of fresh and frozen berries, making sure they were drained before mixing them with the apples, etc. I used slightly less sugar than called for and next time I’d choose some McIntosh apples over the crisp ones… the finished product was a little too firm for my liking. I subbed 4 1/2 Tbsp Minit Tapioca over the flour, and the consistency was perfect. No sloppy mess! The filling was really juicy when I mixed it and left it, so I was worried. It worked out just fine though. The pastry was quite the work out to roll, but it had a great consistency in the end and was easy to handle. It’s a hearty pastry, not delicate. The pie shell held up well and didn’t absorb the juices from the filling. No soggy mess.
It’s a pretty pie, great variety of flavours. I’ll definitely make it again.
It’s a pretty pie, great variety of flavours. I’ll definitely make it again.
Made this for Thanksgiving and the family loved it! I had never made a pie with cream cheese in the crust, so it was a little more rich but still yummy. I wasn’t sure how I’d manage the twists on top, but it was actually pretty straightforward and turned out beautifully! I used a full 12 oz bag of mixed berries and it balanced with the apples perfectly (make sure to strain out any liquid leftover from thawing them out). I also followed the advice of another reviewer and left it in the fridge overnight to set, which definitely helped. Would make this again!
This pie turned out as great as it looks! Made this for Thanksgiving and everyone thought it was outstanding. The flavor and presentation can’t be beat. I let mine setup overnight in the fridge and it sliced up perfectly. This recipe is a keeper and I will definitely be making this again and again. Thank you for sharing!
The pie turned out quite pretty until it was cut into. It needs some type of thickening agent. It was rather soupy and didn’t look very appetizing oozing all over. But the taste was great!