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1
Make the crust: Pulse the flour and salt in a food processor to combine.
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2
Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal.
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3
Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces.
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4
Add the cream cheese; pulse a few more times until the dough just comes together.
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5
Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist.
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6
Divide the dough between two pieces of plastic wrap.
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7
Shape each into a disk and wrap.
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8
Refrigerate until firm, at least 1 hour or overnight.
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9
Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes.
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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.
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11
Set aside.
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12
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
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13
Ease into a 9-inch pie plate.
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14
Fold the overhanging dough under itself.
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15
Add the filling.
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16
Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips.
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17
Brush the strips with some of the beaten egg.
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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.
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19
Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar.
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20
Transfer the pie to the hot baking sheet in the oven and bake 15 minutes.
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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.
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22
(Tent with foil if the crust browns too quickly.)
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23
Transfer to a rack and let cool completely.
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24
Photograph by Con Poulos
