Spiced Apple Blackberry Slab Pie with Cinnamon Glaze
A simple slab pie that's big enough to feed a crowd
Prep Time1 hr
Cook Time1 hr
half sheet pan
- 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.