A delicious combination of mixed berries and apple slices wrapped in a cream cheese crust. This recipe is inspired by Food Network.
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!