Avalon Blackberry Slab Pie

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Prep Time 25

Cook Time 2

Course Dessert

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

Instructions

Make the Dough

Using a pastry blender, mix the flour, sugar, salt, and baking powder
Add cubed butter
Cut the butter in to the flour mixture until the butter is broken up into pieces the size of corn kernels
Add water and continue to mix until the dough just starts to come together (Don't over mix!)
Divide the dough into two equal parts
Shape each piece of dough into a rough rectangle about 1-inch high
Wrap each piece of dough in plastic wrap
Chill for a few hours or overnight

Make Filling and Assemble Pie

In a large bowl, mix together the apples, blackberries, sugar, cornstarch, lemon juice, and Somerset Ridge Avalon
Preheat oven to 375 degrees
Have a rimmed half sheet pan (18x13 inches) ready
On lightly floured surface, roll one rectangle of the dough so that it's a little larger than the dimensions of the baking sheet
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
Spread the apple and blackberry mixture over the dough
Roll the remaining rectangle of dough so it's also a littler larger than the baking sheet
Drape the dough over the apples
Fold the excess overhang of dough around the edges of the pan underneath the pie
Crimp the edges
Make 8 slits in the top of the pie with the tip of a paring knife
Mix the egg and milk together
Brush the egg wash over the top of the pie
Sprinkle liberally with the granulated sugar
Bake pie until it's deep golden brown on top and thick juices are bubbling from the slits on top (about 45 minutes)
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!