APPLE-BLACKBERRY PIE WITH "FALL LEAVES" PATE BRISEE

Apple-Blackberry Pie with

Provided by Martha Stewart

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 10

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

Steps:

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.