Place flour and salt in a food processor and pulse to combine.

Add butter and pulse a few times until the mixture resembles pea-size pieces.

Add the cream cheese and pulse a few more times until the dough comes together.

Add the vinegar(or the lemon juice)and the ice water. Pulse again until the dough is moist.

Divide the dough in half and shape each piece into a disk, wrap in plastic foil and refrigerate until firm for at least one hour or overnight.

Preheat the oven to 425F.

Place a baking sheet on the rack in the middle of the oven and let it warm up.

Clean the apples, peel them, and chop them into small pieces. Mix the apples with the thawed berries, sugar, flour, vanilla, butter chopped into cubes, and salt in a large bowl. Set aside.

Roll out half of the dough into a 12-inch round on a lightly floured surface. Slide it into a 9-inch pie dish. Fold the overhanging dough under itself.

Add the filling. 

Lightly floured surface and roll out the other half of the dough into a 9-inch round. 

Cut strips of dough or use a cookie cutter to create a design. (I used a leaf shape to cut the dough). Cover the surface of the pie with the pattern.

Beat the egg and brush the edges of the pie and the pattern created on top of it.

Place the pie dish on the hot baking sheet in the oven and bake for 15 minutes.

Reduce the oven temperature to 350F and continue baking until the crust is golden and the filling is bubbling for about 50 minutes. (Cover the pie's edges with aluminum foil if the crust bakes too fast).

Let it cool completely on a metal rack.