Apple-Blackberry Pie With "Fall Leaves" Pate Brisee

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Martha Stewart


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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

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