Not sure if you have seen ‘A Ghost Story’, but that is one engrossing film. And yes, Rooney Mara eats an entire pie in four and a half minutes on screen. Fascinating to watch (although I am sure many of us can perform that feat).
If you are looking for a pie to share, look no further than this Apple-Berry Twist Pie. Not only is it beautiful to look at, it has the perfectly balanced combination of berries with apples. The coarse sugar dusted on top provides a lovely crunch.
Apple-Berry Twist Pie
Ingredients for the crust:
1 1/2 cups flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces cold cream cheese, cut into small pieces
1 teaspoon white wine vinegar or fresh lemon juice
Ingredients for the filling:
2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
8 ounces (about 2 cups) thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries)
1 cup granulated sugar
1/4 cup flour
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten
2 teaspoons turbinado sugar
Directions for the crust:
1. Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter then pulse until the mixture looks like cornmeal.
2. Add the remaining 4 tablespoons butter and pulse until it forms pea-size pieces.
3. Add the cream cheese and pulse a few more times until the dough just comes together.
4. Add the vinegar and 1 tablespoon ice water then pulse a few times until the dough is moist.
5. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
Directions to make the pie:
1. Put a baking sheet on the middle oven rack and preheat to 425℉ for 30 minutes.
2. Meanwhile, peel the apples and slice about 1/4 inch thick. Toss the apple slices with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
3. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Place in a 9-inch pie plate. Fold the overhanging dough under itself.
4. Put the filling on top of dough in the pie plate.
5. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface. Slice the dough into 12 strips. Brush the strips with some of the beaten egg.
6. 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.
7. Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar.
8. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350℉ and continue baking until the crust is golden and the filling is bubbling, another 50 to 55 minutes. (Tent with foil if the crust browns too quickly.)
9. Transfer pie to a rack and let cool completely.
Serves 8 to 10
Recipe from Food Network
‘Old Ghosts’ is a beautiful tune from Montreal-based band Little Misty which delivers the message that even as we change and grow, we still carry bits of our past with us. I love the Celtic vibe.
“From time to time
I remember sweet memories
like burning embers”