Why have I waited so long to make a slab pie?! This spiced apple blackberry slab pie is perfection! I’ve eaten it for breakfast, for dessert and as a snack in between. It’s not super sweet, but packs a ton of flavor from the spices and the tart apples and blackberries. The glaze really sets it off though, a final sweet kiss as you bite. I can’t wait to slab pie all the fruit and see who the ultimate winner is!
Have you made a slab pie? I think its easier than making a regular pie, or maybe that’s just because I decided not to do any fancy crimping or basket weaving. As I planned this apple blackberry slab pie, I tried really hard to overthink it. I first planned on making my culinary school apple pie recipe, just scaled up. This would require me to simmer the apples in apple juice, then strain and make a cornstarch based sauce with juice and spices. I didn’t have any apple juice, so that got nixed. Next I thought about making an apple butter slab pie with crumb topping. This would require three hours of cooking the apples down into apple butter, then cooling time. I really wanted apple chunks, so I nixed that as well.
If it weren’t for a container of blackberries languishing in the back of the fridge, who knows what other over-complications I would have sat around and considered. Thankfully I saw this apple blackberry slab pie recipe from David Lebovitz, which I modified for my filling. I did examine a good dozen crust recipes, wondering the merits of each before settling on one from King Arthur Flour. Lest you think the craziness had ended there, I neglected to read the yield on said recipe. I only made enough dough for the bottom, so I had to make a second batch for the top after I had already mixed up the apples and blackberries.
Even with all of my over-complicating, the apple blackberry slab pie came out perfectly. It’s simple at heart, which is something we all need sometimes. It’ll feed a crowd, which is great for summer gatherings. And it’s kinda like a giant pop tart, so we can definitely eat the leftovers for breakfast.
Don’t be like me and over-complicate things when making this recipe. Just choose your favorite pie crust recipe, but make enough for two top and bottom 9 inch pies. Roll it out on parchment cut to the size of your half sheet pan so you know how far to push the dough. Peel and chop your favorite apples. Toss with the blackberries, spices, and sugar and bake until golden brown, bubbly and delicious. Resist cutting a slice right away so the sauce can set up. Serve with some ice cream if you’re feeling fancy. You got this.
*I used all butter in the King Arthur Flour recipe for the crust since I don’t keep shortening around.
*I didn’t bother sealing the edges of the pie, instead embracing this gap as a natural vent for the pie. I did add a few extra little x’s throughout just to help the center vent. I had no problem with the top falling off the pie or overflow in the oven.
*I used all granny smith apples because there was a bag sitting in the fridge, ready to go. Feel free to use your favorite, and increase the amount of apples by up to 6 pounds unpeeled
*Make the glaze as thick or thin as you’d like. There’s nothing wrong with using a pastry brush to paint it on while the pie is warm to form a doughnut-like crust on the pie
*I’m quite certain blueberries, cranberries or a mix of berries would be delicious in this as well, so feel free to mix it up
*Looking for more seasonal recipes? How about Olive Oil Ricotta Cake with Fresh Cherries from last year?
Spiced Apple Blackberry Slab Pie with Cinnamon Glaze
- pie dough for two 9" rounds, top and bottom
For Apple Blackberry Filling
- 3.5 lb apples
- 8-12 ounces blackberries
- 2 tablespoons cornstarch
- 2/3 cup sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice from 1 lemon
- 1/4 cup buttermilk for topping
- 1/4 cup sugar for topping
For Cinnamon Glaze
- 1 cup powdered sugar plus extra for desired thickness
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch salt
- Pre-heat the oven to 375F. Prepare a half sheet pan by cutting a piece of parchment paper to fit the bottom and up the sides, and a second piece of parchment cut to just the size of the bottom.
- Divide the pie dough 60%/40% and roll the bigger piece on the larger piece of parchment. Place the parchment with the dough into the half sheet pan to check and see how the fit is going, if the dough needs to be trimmed from one area and patched into another. Once it's the correct size, fit into the pan and press into the corners so it fits perfectly. Place in the fridge to chill.
- Repeat the process with the second piece of parchment and the smaller piece of dough for the top of the pie. Place in the fridge as well.
- Peel and core the apples, cutting into half inch cubes or slices. Cut the blackberries in half if they're especially large.
- Toss the apples, blackberries, sugar, cornstarch, spices and lemon juice together until combined. Spread out evenly in the bottom of the prepared pie crust.
- Place the top crust on the pie, parchment side up. Peel the parchment off and adjust the crust if necessary. Cut a few small slits thoughout the pie to allow for additional venting.
- Brush the top crust with buttermilk, then sprinkle liberally with granulated sugar.
- Bake for 45 minutes to 1 hour, rotating half way through.
- Remove from the oven when the crust looks golden brown all over and the filling is making slow bubbles along the edge. A knife dipped in the juices should be sticky, not runny.
- As the pie cools, prepare the cinnamon glaze.
- In a small bowl, combine all glaze ingredients together, adding more sugar or milk until its your desired consistency.
- Drizzle or brush on the glaze once the pie is cool to touch. Cut and serve.