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Crust:
2 1/2 cups flour	2 sticks cold butter
1 tsp salt	1/4-1/2 cup ice water
1 tsp sugar
Filling:
1/4 cup +2 Tblsp sugar	1/4 tsp salt
2 Tblsp cornstarch	2 1/2 lbs assorted apples
1/2 tsp cinnamon	10-oz pkg frozen blackberries

Assorted apples could be Cortland, Empire, Granny Smith, Jonagold, and Macoun. Peel, core, and cut apples into 1/4-inch thick slices. Whisk together filling ingredients of sugar, cornstarch, cinnamon, and salt. Add apples and thawed blackberries and toss to coat. Pour filling into prepared pie crust in deep-dish pan and dot with butter. (I did not dot with butter.) Preheat oven to 400 degrees with rack in the lowest position. Cut leaf shapes out of top pie crust circle and draw veins with a knife. Arrange dough leaves over filling in deep dish pie pan overlapping leaves slightly to cover pie but leaving some openings. Sprinkle top with sugar. Place pie on 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 45 minutes to 1 hour 55 minutes more. Transfer to a wire rack and let cool completely. (Pie can be stored at room temperature for up to 1 day.)