Apple-Blackberry Pie with 'Fall Leaves'


Makes one 9-inch double-crust pie

  • 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


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 Accom

Martha Stewart Favicon Martha Stewart
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