The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates the pie's autumnal nature.
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves, the piecrust is an impressive accomplishment worthy of the season's most important meal. This is an advanced-level recipe.
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).