Fluted apple pie

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 10

To create the spiral twist, knead the dough with cold butter. It will be pliable and you can twist the spirals in your hands. The decoration is quite simple, and the visual effect is stunning. Furthermore, this pie features a delicious crust made from dough mixed with cream cheese frosting. The apple filling takes on a caramelized flavor, and berries are used instead of lemon juice. The more different berries and apple varieties you add to the filling, the richer and more varied its flavor will be. Before slicing the finished pie, let it cool completely and the pectin set. Or, better yet, bake the pie the night before and enjoy it over breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, wine vinegar, lemon juice, apples, blueberry, blackberry, raspberry, eggs, cream cheese

Cooking the dish according to the recipe:

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.
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.

Place a rack with a baking tray on the middle shelf of the oven and preheat to 220°C for 30 minutes.
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.
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.
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.
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.