With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
For the dough
- 320 g unbleached all-purpose flour
- 1½ tablespoons sugar
- ½ teaspoon salt
- 170 g cold unsalted butter, cut into 12 pieces
- 170 g cold cream cheese, cut into 6 pieces
- ½ cup heavy cream
For the filling
- 170 g blackberries, halved
- 1 large Pink Lady apple, peeled, cored, and cut into 6mm dice
- ½ cup light brown sugar
- ¾ tablespoon unbleached all-purpose flour
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 1 large egg yolk
To make the dough
- Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not over-process. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.
- When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 205°C. Line 2 large rimmed baking sheets with baking paper.
- On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 32 x 45 cm rectangle. Be sure to loosen the dough several times and re-flour underneath so it doesn’t stick. Trim the edges straight to form a 30 x 40 cm rectangle and cut the dough into twelve 10 cm squares. Put six squares on each baking sheet.
Make the filling
- In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.
Assemble and bake the turnovers
- Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.
- In a small bowl, beat the egg yolk with 1 teaspoon water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the centre of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant ½ teaspoon sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.
- Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)
- Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.