A delicious combination of mixed berries, apples, and cinnamon wrapped up in a cream cheese crust.Jump to Recipe Print Recipe
When I went to the store last, I randomly grabbed a block of cream cheese because it lasts longer, there were plenty of cream cheese blocks (so I didn’t feel like I was taking away from others), and I thought there might be a chance I’d need it for a baking project.
I ended up using two of the eight ounces of cream cheese for another recipe and then came across this pie recipe on Food Network and it seemed like it was meant to be. The recipe called for six ounces of cream cheese (perfect!), 8 ounces of frozen berries (I had roughly 1/2 of a 16 ounce bag left in the freezer!), and some apples (I had a few left that were on their way out!). Meant to be, right?
I changed a few things, and instead of making a twisted crust on the top like the recipe called for, I did a lattice design. Unfortunately, I did not take any pictures, so the pictures that you see here are actually of this (delicious!) cardamom apple pie that I made last week. Also, isn’t that the cutest pie basket? I love it!
If you happen to have the ingredients on hand, I’d highly recommend making this pie because it is delicious! Rolling out and designing the pie crust is also therapeutic during these uncertain times. And if you don’t have cream cheese, any pie crust will work here. Happy Baking!
Apple Berry Pie
A delicious combination of mixed berries and apple slices wrapped in a cream cheese crust. This recipe is inspired by Food Network.
Cream Cheese Crust
- 1 1/2 cups all-purpose flour
- 6 Tablespoons salted butter, cold and cut into small pieces
- 6 ounces full-fat cream cheese, cold and cut into small pieces
- 1 teaspoon apple cider vinegar
- 6-8 medium apples, peeled and thinly sliced
- 8 ounces frozen mixed berries (unfrozen will work too)
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 Tablespoons salted butter, cut into small pieces
- 1 Tablespoon salted butter, melted
- 1 teaspoon turbinado sugar
Prepare the crust. In a food processor, combine the all-purpose flour and the butter. Pulse until it resembles coarse crumbs. Add the cream cheese pieces and pulse again until it resembles coarse crumbs. Add the apple cider vinegar and pulse. Add one Tablespoon of ice cold water at a time, pulsing after each addition, until the dough comes together. Form the dough into two discs and wrap in plastic wrap. Place in the freezer for 30 minutes.
Preheat the oven to 425 degrees F. In a large bowl, combine all of the pie filling ingredients. Mix well and set aside.
Remove the pie crust from the freezer after it has chilled for 30 minutes. Lightly dust a surface with all-purpose flour and place a disc of dough on the surface. Sprinkle some additional all-purpose flour on the top of the disc of dough. Roll out into a thin circle and place in a pie dish. Place the pie filling into the pie dish that is lined with the bottom crust. Repeat the rolling process for the remaining disc of dough. Roll it fairly thin, as there is not a lot of dough in this recipe. Cut the dough into strips to form a lattice design (if you do this, the lattice design will need to be fairly spread out), or make your own desired design for the crust. Seal the edges of the top pie crust to the bottom pie crust, if you can.
Using a pastry brush, brush the melted butter on the top of the crust. Sprinkle the turbinado sugar on top and place the pie dish onto a baking pan (just in case there is spillage). Bake for 15 minutes at 425 degrees F and then turn the heat down to 350 degrees F. Bake for 45-60 minutes longer, or until the crust is golden and the filling is bubbly. Let cool for 15 minutes before cutting into the pie. If there are leftovers, reheat for a few seconds in the microwave before serving. Enjoy!