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Ingredients

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

Description

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