Best Apple Blackberry Pie With Fall Leaves Pate Brisee Recipes
"FALL LEAVES" PATE BRISEE
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our Apple-Blackberry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double crust
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor untilcombined. Add butter, and pulse until mixtureresembles coarse crumbs with some larger piecesremaining, about 10 seconds.
- Evenly drizzle 1/4 cup water over mixture. Pulse untilmixture just begins to hold together (it should not bewet or sticky). If dough is too dry, add more water, 1tablespoon at a time, and pulse. Divide dough in half.Place each half on a piece of plastic wrap, and wrap.Press dough into 2 disks using a rolling pin. Refrigerateuntil firm, about 1 hour or overnight. (Dough canbe frozen for up to 1 month; thaw before using.)
- Roll 1 disk of dough to 1/8-inch thickness on a flouredsurface. Fit dough into a 9-inch pie dish. Trim edgeflush with rim. Freeze until firm, about 30 minutes.
- Roll remaining disk to 1/8-inch thickness on a flouredsurface. Transfer to a piece of parchment. Cut out 18leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shapedcutters. Transfer leaves toanother piece of parchment; chill if needed. Gentlypress the dull edge of a paring knife into leaves tocreate veins. Freeze until firm, about 30 minutes.
APPLE-BLACKBERRY CAKE
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
- Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
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Autumn brings with it a refreshing change in the weather, the colors and the aroma in the air. The fall season is all about warm sweaters, boots, and indulging in hearty and comforting foods. It's the perfect time to bake a delicious treat that combines the best of both worlds: the sweetness of apples and the tartness of blackberries into a flaky crust. This is where the apple-blackberry pie with fall leaves Pate Brisee recipe comes into play.
The Crust - Pate Brisee
A pate brisee is a classic French pastry that is commonly used as a base for tarts and pies. It is made from flour, butter, salt, and a touch of sugar. This dough is unique in that it is not as sweet as other pie crusts, but it still has a delicate flavor that complements the sweetness of the filling. The recipe for the crust is quite simple, but there are a few tips that can make a significant difference in the final product's quality. The dough should be chilled before being rolled out, which helps to prevent overworking the dough and improves the texture. Another trick is to use ice water when mixing the dough, as this ensures that the butter remains cold and creates a flaky pastry crust that is both light and delicious.
The Filling
The filling is the star of the show when it comes to a pie. It must be flavorful and well-balanced, with the right sweetness and tartness. The blackberries add a tart flavor that complements the sweetness of the apples that act as the base. Apples such as Granny Smith, Honey Crisp, or Fuji are ideal for this recipe as they are firm and hold their shape well. Once the apples and blackberries are mixed together with spices like cinnamon, nutmeg, or cardamom, the hard work is done.
The Assembly
The key to a beautiful pie is the presentation. The crust can be formed into any desired shape, but the most classic is the lattice. Once the crust is rolled out, it is placed over the prepared pie dish and filled with the apple and blackberry filling. The lattice is then created by crisscrossing strips of dough over the filling to create a mesh-like pattern. The edges of the crust can then be crimped to give a professional finishing touch.
The Bake
The final step is to bake the pie. The oven must be preheated before the pie is placed inside. The pie should be baked for the exact amount of time as directed in the recipe, to ensure that the crust is golden brown and the filling is cooked to perfection. An important tip to remember is to let the pie cool for some time so that the filling has time to set.
Conclusion
The apple-blackberry pie with fall leaves Pate Brisee recipe is an ideal dessert for fall. It combines the tartness of blackberries with the sweetness of apples in a delicious crust. The recipe's success is in the delicate and flaky Pate Brisee crust, the flavorful filling, and the beautiful presentation that can make the dessert a centerpiece on any table.
If you are looking for a comforting and indulgent dessert that is perfect for autumn, give this recipe a try. It is the perfect combination of flavors that will delight your taste buds with each bite.