Bumbleberry pies

A fellow TFA'er gave me this recipe for bumbleberry pie. I usually make mini ones, as they're a lot easier to eat. I've made them both with the traditional pie dough and cream cheese dough. The cream cheese was a little richer and flakier, but there really wasn't much difference.


Bumbleberry Pie
Filling:
1-2 cups apples, peeled and chopped into small pieces
3-5 cups total cups of any or all of the following: strawberries, cherries, raspberries, blackberries, blueberries
3/4 c sugar
2 tbsp lemon juice
6 tbsp flour
1 tsp cinnamon


Glaze:
1 egg yolk
2 tsp water
sugar


Cream cheese dough:
1 1/4 c flour
pinch of salt
1 tsp sugar
1/2 c full-fat cream cheese, at room temperature
1/2 c butter, at room temperature


Regular pie dough:
1 c cold butter, diced
2 c flour
1/4 c sugar
pinch of salt
1/4 c cold water


Combine all the fruit in a large bowl. If I'm making mini pies, I usually throw all the berries and cherries into the food processor first and turn them into small chunks. Sprinkle in the rest of the ingredients and stir gently.


Roll out half the pie crusts (either one big one or about one dozen of each dough for mini ones). Fill with the fruit mixture (about 2 tbsp for mini ones). Roll out the remaining dough for the top crust. Cut slits in the top and place over fruit. Seal edges and flute.


Combine the egg yolk and water, then brush over the top crust. Sprinkle with sugar. Bake in 425 degree oven for 15 minutes (about 5 for mini ones), then reduce heat to 350 and bake for 35-40 minues (about 10-20 for mini ones) or until golden brown. Let cool on rack.