Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apple-Blackberry Pie with "Fall Leaves" Pate Brisee 3.7 (62) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch double-crust pie 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. Ingredients ¼ cup plus 2 tablespoons granulated sugar 2 tablespoons cornstarch ½ teaspoon ground cinnamon ¼ teaspoon salt 2 ½ pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into ¼-inch-thick slices 10 ounces (2 ¼ 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 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. 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. 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. Rate it Print