Apple-Berry Twist Pie
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
White Wine Vinegar1 cup
Granulated Sugar1 tsp
Pure Vanilla Extract1 large
Egg (lightly beaten)2 tsps
Turbinado SugarDirections:
1
Make the crust: Pulse the flour and salt in a food processor to combine
2
Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal
3
Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces
4
Add the cream cheese; pulse a few more times until the dough just comes together
5
Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist
6
Divide the dough between two pieces of plastic wrap
7
Shape each into a disk and wrap
8
Refrigerate until firm, at least 1 hour or overnight
9
Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes
10
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
11
Set aside
12
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface
13
Ease into a 9-inch pie plate
14
Fold the overhanging dough under itself
15
Add the filling
16
Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips
17
Brush the strips with some of the beaten egg
18
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
19
Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar
20
Transfer the pie to the hot baking sheet in the oven and bake 15 minutes
21
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
22
(Tent with foil if the crust browns too quickly
23
) Transfer to a rack and let cool completely
24
Photograph by Con Poulos