Avalon Blackberry Slab Pie
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!