Fluted apple pie

Ingredients:

Dough

• 1.5 cups premium flour + extra for dusting
• 0.5 tsp salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 180 g cold cream cheese, cut into small pieces
• 1 teaspoon white wine vinegar or lemon juice

Filling

• 900 g assorted apples (for example, Gala, Fuji or Honey Crisp)
• 240 g defrosted berries (assorted blueberries, blackberries and raspberries, about 2 cups)
• 1 cup granulated sugar
• 1/4 cup premium flour
• 1 tsp vanilla extract
• 2 tbsp (30 g) unsalted butter, cut into small pieces
• A pinch of salt
• 1 large egg, lightly beaten
• 2 tsp. sugar turbinado

Preparation:

1. Knead the doughIn the bowl of a food processor, combine the flour and salt. Add 2 tablespoons (30 g) butter; pulse several times until the mixture resembles cornmeal. Add the remaining 4 tablespoons (60 g) butter and pulse until it forms pea-sized pieces.
2. Add the cream cheese; pulse a few more times until the dough comes together. Pour in the vinegar and 1 tablespoon of ice water; pulse a few more times until the dough is moist. Divide the dough in half, form into 2 disks, and wrap each in plastic wrap. Refrigerate for at least 1 hour or overnight to firm up.
3. Place a rack with a baking tray on the middle shelf of the oven and preheat to 220°C for 30 minutes.
4. Meanwhile, prepare the filling.Peel the apples and slice them into 0.5 cm thick slices. In a large bowl, combine them with the berries, sugar, flour, vanilla, butter, and salt. Set aside.
5. On a lightly floured surface, roll out 1 disk of dough into a 30 cm circle. Place it in a 22 cm pie pan. Tuck the overhanging dough under the disk. Spread the filling on top.
6. On a lightly floured surface, roll out the remaining dough disk into a 20cm (8 in) circle and cut into 12 strips. Brush the strips with beaten egg. Roll the strips of dough one at a time and, working from the center of the pie outward, lay the strips on the pie to form a continuous spiral.
7. Brush the top of the pie with the remaining beaten egg and sprinkle with turbinado sugar. Place the pie on a hot baking sheet in the oven and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake until golden brown and the filling is bubbling, 50 to 55 minutes (cover with foil if the crust is browning too quickly). Place the pie on a wire rack and cool completely.