Apple-Blackberry Pie

By Constance

Ingredients

• 1/4 cup, plus 2 tbs granulated sugar
• 2 tbs cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 1/2 pounds assorted applies (Cortland, Empire, Granny Smith, Jonagold and Macoun) peeled, cored and cut into 1/4 inch thick slices
• 10 ounces (2 1/4 cups0 frozen blackberries, thawed
• 1 ounce (2 tbs) cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten with 1 tbs water, for egg wash

Preparation

Step 1

1. Whisk together granulated sugar, cornstarch, sinnamon and salt in a large bowl. Add apples and blackberries, toss to coat.

2. Pour filling into prepared piecrust, and dot with butter.

2. Preheat oven to 400° with rack in lowest position.

3. Brush rin 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.

4. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sugar.

5. Freeze for 30 minutes.

6. Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes.

7. Reduce heat to 350° 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.