- cake pie - 1 piece
- granulated sugar - 1/4 cup (+ 2 tablespoons)
- cornstarch - 2 Art. spoons
- 1/2 teaspoon ground cinnamon
- salt - 1/4 teaspoons
- Assorted apples - 650 Grams (peeled and sliced)
- Blackberry - 300 Grams (fresh or frozen)
- autumn leaves from a short pastry - - To taste (for decoration)
- butter - 2 items. spoons (cold unsalted, sliced into small pieces)
- large egg yolk - 1 piece (lightly whipped with 1 tablespoon of water)
- confectionery sugar - - To taste (for sprinkling)
Beat together sugar, cornstarch, cinnamon and salt in a large bowl. Add apples and blackberries. Pour the filling into the prepared pie crust and oil it. Preheat the oven to 200 degrees, place the pan on the bottom rack. Meanwhile, grease the edges of the cake with a yolk. Arrange the dough leaves over the filling so that the leaves overlap slightly. Lightly grease the top of the cake with egg yolk. Sprinkle with confectionery sugar. Put in the refrigerator for 30 minutes. Bake the cake until golden brown, about 20 minutes. Reduce the temperature to 175 degrees. Bake the cake until golden brown until the filling begins to boil, from 1 hour 45 minutes to 1 hour 55 minutes. Put on the grate and allow to cool completely. The cake can be stored at room temperature for 1 day.
Servings: 10