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 plain 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 whipping cream (heavy cream)
For the filling
- 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. <em>(Don’t worry if juice leaks out.)</em>
- 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.