This cake is filled with sweet, juicy berries and tart apples, then topped with a forest of pastry leaves – it deserves to be the highlight of the season. This is an advanced level recipe. Source: Martha Stewart Living, November 2009. Makes one 9-inch double crust pie.
Ingredients: – 1/4 cup plus 2 tablespoons granulated sugar – 2 tablespoons cornstarch – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt – 2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and sliced 1/4 inch thick – 10 ounces (2 1/4 cups) fresh or frozen thawed berries – Pate Brisee “Tree Leaves” – 1 ounce (2 tablespoons) unsalted cold butter, cut into small pieces – 1 large egg yolk, beaten with a tablespoon of water, for egg wash – Sanding sugar, for sprinkling
Directions: 1. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and berries, and toss to coat. Pour filling into prepared piecrust, and dot with butter. 2. Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush edge of piecrust with egg wash. Arrange pastry leaves over filling, creating a spiral from edge to center, and tucking leaves in slightly to cover pie but leaving some openings. Brush leaves lightly with egg wash as you work, to help them adhere. Once filling is covered with leaves, brush top lightly with a full pastry wash. Sprinkle with sanding sugar. Freeze for 30 minutes. 3. Place pie on a parchment-lined 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 center and crust is deep golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.
Cooks Notes: Pie can be stored at room temperature for up to one day.
27.04.2023 @ 01:36
This cake is filled with sweet, juicy berries and tart apples, then topped with a forest of pastry leaves – it deserves to be the highlight of the season. This is an advanced level recipe. Source: Martha Stewart Living, November 2009. Makes one 9-inch double crust pie.
Ingredients:
– 1/4 cup plus 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and sliced 1/4 inch thick
– 10 ounces (2 1/4 cups) fresh or frozen thawed berries
– Pate Brisee “Tree Leaves”
– 1 ounce (2 tablespoons) unsalted cold butter, cut into small pieces
– 1 large egg yolk, beaten with a tablespoon of water, for egg wash
– Sanding sugar, for sprinkling
Directions:
1. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and berries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
2. Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush edge of piecrust with egg wash. Arrange pastry leaves over filling, creating a spiral from edge to center, and tucking leaves in slightly to cover pie but leaving some openings. Brush leaves lightly with egg wash as you work, to help them adhere. Once filling is covered with leaves, brush top lightly with a full pastry wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
3. Place pie on a parchment-lined 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 center and crust is deep golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.
Cooks Notes: Pie can be stored at room temperature for up to one day.