Apple and Blackberry Pie

Cream cheese pie crust

1. Add the flours, sugar, salt, and baking powder to the food processor or mixer and process or mix until combined.
2. Add the cream cheese and pulse 10 times or mix on low speed about one minute.
3. Add the butter cubes and pulse 20 times or mix on medium speed for about one minute. You should not be able to see any large cubes of butter.
4. Add the cream and vinegar and pulse another 10 times. You should be able to pinch the mixture together between your fingers.
5. Divide the dough into two bowls or plastic bags, with the bottom crust about 360 grams (not quite half of the dough). With each half, use your hands to gently push and fold the mixture together until it holds together and forms a ball. Flatten it into a disk and chill it in the refrigerator while you make the filling.

Blackberry apple pie filling

1. Mix the granulated sugar, brown sugar, salt, and lemon juice in a medium to large mixing bowl large enough to hold all of the pie filling.
2. Core, peel, slice the apples, and toss them with the sugar and lemon juice mixture to prevent browning.
3. When you have cut all of the apples, give them a final toss with the sugar and lemon juice, and place them in a sieve over a medium sized pot to drain for at least 30 minutes. Don't wash the apple bowl yet.
4. Make the blackberry puree by blitzing the blackberries in your food processor or blender. Pour them into a sieve to strain out the seeds and other solids.
5. Combine the blackberry puree with the juice that has drained from the apples and add the cornstarch. Heat this liquid over low heat, stirring occasionally, until the mixture has thickened.
6. Meanwhile add the apples back to the large bowl that previously held the apples.
7. When the blackberry and apple juice mixture has reduced to a thick syrup, add the vanilla, then add this liquid to the bowl with apples and cornstarch. Toss gently and let cool a few minutes.

Constructing the pie

1. Lightly butter your empty pie pan.
2. Remove the bottom crust disk from the refrigerator, roll it out on a lightly floured countertop, and transfer it to your pie pan. Trim the edges so that it goes just to the outside edge of your pan. Cover it lightly with plastic wrap and let it chill in the refrigerator while you are doing the lattice.
3. To make the lattice, roll out the top crust into a rectangle at least 10 inches in width and ¼ inch in thickness.
4. Slice strips of your desired width using a knife or pizza roller and a ruler to guide you, if desired.
5. To weave a lattice either directly on your pie or on a clean cutting board, lay down all of the strips that will go in one direction. Weave in the cross strips by lifting up alternating strips and sliding the cross strip under. Repeat with the other alternating strips for the next cross strip. Continue until you have a 9 inch by 9 inch square.
6. If you have constructed the lattice on a cutting board, chill the lattice in the refrigerator for 15 to 30 minutes.
7. Fill the bottom pie crust with the apple and blackberry filling and transfer the lattice. Trim the edges of the lattice and tuck them underneath the bottom crust. Seal with a fork or other design, cover with plastic wrap, and chill for at least one hour.

Finishing touch

1. Put a baking stone on a rack in the middle of the oven and cover it with aluminum foil. Preheat the oven to 375°F.
2. When ready to bake, brush the lattice with the cream and sprinkle sugar liberally over it.
3. Bake for about 1 hour, until the juices are bubbling thickly. Check the pie at about 30 minutes, and protect the crust with foil with a small hole cut out of it when it has browned lightly.
4. Let cool for at least 3 hours prior to serving. Fruit pies can be stored at room temperature for a few days.