Apple Berry Pie

Crust:
3 cups flour
2 tsp sugar
2 tsp salt
2 sticks butter, diced and then chilled in the freezer
6 Tbsp ICE COLD water

Filling:
8 apples, peeled, cored and sliced (I used Crispin)
¾ cup sugar
¼ tsp. salt
3 Tbsp butter

2 Tbsp cornstarch dissolved in 2 Tbsp cold water
1 cup mixed berries, thawed if previously frozen (I used blue- black- and raspberries)

Egg wash:
1 egg
2 Tbsp milk

Prepare the crust by mixing the flour, sugar and salt in a food processor fitted with a metal blade. With the processor running, add the butter through the feed tube until the mixture is just evenly granular and no more. Add just enough of the water to pull the dough together in a ball, then stop the processor. The dough can be a little dry so long as you can compress it together with your hand into a disk – but don’t handle the dough too long or it will not be flakey. Refrigerate the dough for at least 30 minutes.

Meanwhile, prepare the apples by sautéing them in a large non-stick skillet with all the filling ingredients. Cook for about 10 minutes, at least until the apples begin to soften. There is likely to be quite a bit of liquid rendered in the pan - use a slotted spoon to remove apples to a bowl. Whisk in the cornstarch mixture into the liquid until thickened. Stir in the berries and fold berry mixture into the apples.

Preheat the oven to 350F. Divide the crust in two, roll out into circles and place the bottom crust in a large pie dish. Add the apple mixture and top with the second crust. Seal all around the perimeter of the pie, and place a few vent holes decoratively through the top crust. Whisk together the egg wash and paint the top crust all around with the egg wash. Sprinkle to pie generously with granulated (white or brown) sugar. Bake 30-40 minutes, until the crust is very golden brown.