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Apple-Blackberry Pie with "Fall Leaves" Pate Brisee

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.

  • yield: Makes one 9-inch double-crust pie

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Ingredients

  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
  • 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
  • "Fall Leaves" Pate Brisee
  • 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
  • Sanding sugar, for sprinkling

Directions

  1. Step 1

    Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.

  2. Step 2

    Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.

  3. Step 3

    Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Source
Martha Stewart Living, November 2009

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Reviews (21)

  • Chelle Gonzalez 16 Jan, 2013

    This is such a perfect recipe! I made this pie 2 weeks ago and everyone loved it! The apples and blackberries mixed together were such a beautiful flavor. THANK YOU!

  • SheanaF 25 Nov, 2011

    I made this yesterday for Thanksgiving. There is a discrepancy in the amount of sugar between the recipe as listed and the video. I used the stated 1/4 c plus 2 tbs, the video says 3/4 c. Be sure to try your berries - if they are sweet, then 1/4 c might be enough. If they are sour/tart like mine were, I would use the 3/4 c at least. But it was still very good and so beautiful!

  • knutz 26 Nov, 2010

    I baked this today for Thanksgiving and it was delicious. I couldn't find most of the apples listed above, so I used a combo of granny smith, braeburn and pink lady. I also used the suggestions AliceMV listed below. I added more sugar and fresh squeezed oj to the mix.

  • AliceMV 29 Nov, 2009

    I made this pie for Thanksgiving, and it looked beautiful! I followed the recipe but the filling was alittle dry. I rewatched the video and Martha said to add 3/4 cup sugar while the recipe says 1/4 cup. Maybe this is why it was not as juicy a filling. Also, didn't bake it the full hr 45 after reducing the temp but relied on how it looked--about 20 mins shorter than it called for. Received many compliments! Next time, I?

  • ChefGreen00 27 Nov, 2009

    i added extra apples and baked it at the time stated above and it is delicious, made it for thanksgiving its turned out a little runny but still yummy

  • chefdamz 26 Nov, 2009

    I baked mine at 400 for 30 minutes, then knocked the temp down to 350 for an hour and ten minutes, turned out perfect, can't wait to finish dinner to get my paws into it!

  • livinglife1 26 Nov, 2009

    My apples are about an inch below the crust. What happened? Baked it for 20 at 400, 1:45 at 350. Crust looks perfect. Thanks

  • JessicaKern 26 Nov, 2009

    DON'T cook it as long as it says! It is a mistake, only cook it for an hour. I just ruined my Thanksgiving Apple Pie - I am so frustrated!!

  • katepell 26 Nov, 2009

    When she made this pie on her show with Rachel Ray a couple weeks ago, Martha said that after the initial bake for 20 minutes at 400 degrees, bake at 350 for an additional hour. In this recipe, it says to bake an extra hour and 45 minutes! That's a pretty big discrepancy, does anyone know which is more accurate? I don't know how long to bake for!

  • joetrap 20 Nov, 2009

    hey, i am not a girl.bad picture

  • joetrap 20 Nov, 2009

    good pie

  • joetrap 20 Nov, 2009

    made the pie it was great.martha you rock

  • bakeforfun 16 Nov, 2009

    click on the 'Fall leaves'Pate Brisee link above for the crust recipe

  • vanessameredith 15 Nov, 2009

    She got the ones on the show from sugarcraft.com

  • BarbieQueen1990 13 Nov, 2009

    I would go to any arts and crafts store you should be able to find a few in the baking section. they even sell them in boxes 101 for like $9.99

  • patnelson78 13 Nov, 2009

    Where can I buy the leaf cookie cutters? I have tried several cooking stores in the SF Bay area and all I can find are the very small ones.
    Pat N.

  • LemonVerbena 13 Nov, 2009

    On today's show, Martha told Rachel that there was an easy recipe for curd (lemon, I assume) on her web site.

    All I see are classic curd recipes -- does anyone know where to find the "all in one pot" version?

  • trm044 13 Nov, 2009

    http%3A%2F%2Fwww.yumsugar.com%2F3420135

  • trm044 13 Nov, 2009

    http://www.yumsugar.com/3420135 Pie Crust

  • MagMaye 13 Nov, 2009

    Pate Brisee (Pie Dough)
    75 Ratings (See All) | 38 Comments (See All)

    27 Recommend it 23 Say this is a favorite
    25 Say this is easy
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  • NicknAZ 13 Nov, 2009

    Where is the pie crust recipe