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Blackberry-Apple Crumb Slab Pie
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Prep Time:
1 hour
Total Time:
3 hours
Impressive slab pie featuring a delectable mix of blackberries and apples, topped with a tantalizing crumb topping. Bound to impress any crowd.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cubed
  • 4 to 8 tablespoons ice cold water
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • Dash of kosher salt
  • 6 cups peeled and sliced apples (about 6 apples)
  • 2 cups blackberries, rinsed and dried
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 3 tablespoons cornstarch
Instructions:
  • Prepare a 15x10x1-inch pan by lining it with foil; then, set it aside for later use.
  • Combine the first three Pie Crust ingredients in a food processor and pulse until combined. Add 1 cup cold butter and pulse until you get coarse crumbles. While the processor is running, slowly add ice water a few tablespoons at a time until the dough comes together when pressed. Shape the dough into a flat circle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a food processor, combine the Crumb Topping ingredients and pulse until crumbly. Chill in the refrigerator until you're ready to sprinkle it over the pie.
  • Combine all Filling ingredients in a large bowl, gently folding them together. Set aside.
  • Roll out the dough on a floured surface into a large rectangle slightly bigger than the pan (approximately 17x12 inches). Carefully place the dough in the pan, making sure it covers the bottom and comes up the sides; fold any extra dough over the edges until they are level with the top of the pan. Refrigerate the pan.
  • Preheat oven to 375°F.
  • Take out the pan from the refrigerator and evenly spread the filling and any juices onto the crust. Sprinkle the topping evenly on top.
  • Bake for 50-60 minutes until the crust and topping turn golden and the pie juices are bubbling and thick. Allow it to cool for at least 20 minutes before slicing.

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