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somerset ridge avalon dessert wine

Avalon Blackberry Slab Pie

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Prep Time 25 minutes
Cook Time 2 hours
Course: Dessert
Ingredients Method Notes

Ingredients
  

Dough
  • 4 cups flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups unsalted butter, cubed and chilled
  • 2/3 cup ice water plus more if necessary
Filling
  • 12 cups (3 pounds) peeled, sliced or cubed apples
  • 2 1/2 cups blackberries
  • 2/3 cups granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp freshly squeezed lemon juice
  • 3 tbsp Somerset Ridge Avalon
Finishing the Pie
  • 1 egg
  • 1 tsp milk
  • 3-4 tbsp granulated sugar

Method
 

Make the Dough
  1. Using a pastry blender, mix the flour, sugar, salt, and baking powder
  2. Add cubed butter
  3. Cut the butter in to the flour mixture until the butter is broken up into pieces the size of corn kernels
  4. Add water and continue to mix until the dough just starts to come together (Don't over mix!)
  5. Divide the dough into two equal parts
  6. Shape each piece of dough into a rough rectangle about 1-inch high
  7. Wrap each piece of dough in plastic wrap
  8. Chill for a few hours or overnight
Make Filling and Assemble Pie
  1. In a large bowl, mix together the apples, blackberries, sugar, cornstarch, lemon juice, and Somerset Ridge Avalon
  2. Preheat oven to 375 degrees
  3. Have a rimmed half sheet pan (18x13 inches) ready
  4. On lightly floured surface, roll one rectangle of the dough so that it's a little larger than the dimensions of the baking sheet
  5. Transfer the dough tot he baking sheet; it may help folding it in half before lifting the dough, then unfolding it once - you've got it into the pan
  6. Spread the apple and blackberry mixture over the dough
  7. Roll the remaining rectangle of dough so it's also a littler larger than the baking sheet
  8. Drape the dough over the apples
  9. Fold the excess overhang of dough around the edges of the pan underneath the pie
  10. Crimp the edges
  11. Make 8 slits in the top of the pie with the tip of a paring knife
  12. Mix the egg and milk together
  13. Brush the egg wash over the top of the pie
  14. Sprinkle liberally with the granulated sugar
  15. Bake pie until it's deep golden brown on top and thick juices are bubbling from the slits on top (about 45 minutes)
  16. Let the pie cool about 15 minutes before slicing

Notes

**Serving: Serve the pie warm or at room temperature with your favorite ice cream.**
Storage: The dough can be made up to 3 days in advance and refrigerated. It can also be frozen for up to 2 months. The pie will keep for up to 3 days at room temperature but the dough will become less-crisp after the first day. Do NOT tightly cover the pie for storage, or crust will turn to glop!