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Apple-Blackberry Pie with "Fall Leaves" Pate Brisee


This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.

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

Source: Martha Stewart Living, November 2009


  • 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


  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. 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. 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.

Cook's Notes

Pie can be stored at room temperature for up to 1 day.

Reviews Add a comment

  • 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