Delicious Apple, Blackberry, and Thyme Slab Pie Recipe

As Thanksgiving draws near, slab pies are everywhere, and their charming appearance is hard to resist. These pies are perfect for gatherings, effortlessly serving a crowd. Our pastry expert shares her delightful slab pie recipe along with tips for a flawless crust. Stay tuned for her upcoming advice on creating the most adorable pie crust decorations!

During the holiday rush, making multiple pies that look great can feel overwhelming. Slab pies, however, can be a game-changer! Instead of juggling numerous small pies, you can create one grand pie with less effort. Their rectangular shape makes slicing and serving a breeze. A crucial part of pie-making is crafting the ideal crust, which can be intimidating, but it doesn't have to be. Remember, don't overthink it! Keep reading for my essential tips to nail your slab pie every time, along with my favorite recipe for the Thanksgiving table.

*photo credits: ashleigh amoroso

Tip #1: Stick to the recipe.

It might sound basic, but if a recipe advises against overworking the dough, pay attention!

Ensure your butter stays cold; as it bakes, the cold butter produces steam that creates a delightful flaky texture. Warm butter melts into the dough, making it tough.

Mixing lightly from the start is essential for maintaining flakiness. Allow your dough to rest before rolling; this relaxes the gluten and helps the dough hydrate for easier handling.

The final steps elevate your pie, giving it a beautiful shine. Brush the top with egg wash (combine two eggs with a bit of water for easier application) and sprinkle generously with sugar.

Transform an ordinary pie into a stunning centerpiece by letting your creativity shine through decorations. After all, it's just pie!

Look forward to more helpful tips on pie crust decorating next week!

Description

For the pie crust: 

• 5 cups all-purpose flour, plus extra for rolling
• 2 teaspoons salt
• 4 tablespoons sugar
• 2 cups (4 sticks) unsalted butter, chilled and diced
• 2/3 cup cold water

For the filling: 

• 6 large Granny Smith apples, peeled, cored & sliced 1/4 inch thick
• 6 large Pink Lady apples, peeled, cored & sliced 1/4 inch thick
• 4 cups blackberries, halved
• 1/2 cup sugar
• 1/2 cup light brown sugar
• juice and zest of 2 lemons
• 20 thyme sprigs, leaves removed
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 6 tablespoons cornstarch

Ingredients

For the pie crust: 

1. In a food processor, combine flour, salt, and sugar, then process until blended. Add butter and pulse until the mixture resembles coarse crumbs. Avoid over-processing; you want small butter bits.
2. Transfer the butter mixture to a large bowl and incorporate water, folding until it forms a shaggy ball. Don't overwork the dough. Split it into two pieces, wrap tightly in plastic, and chill for at least 30 minutes.
3. Once chilled, roll one disc of dough into a 12-inch circle on a floured surface. Lift and rotate the dough as you roll to prevent sticking. Fold the dough in half to place it in a 9-inch pie pan, trimming excess overhang. Wrap and refrigerate.
4. Roll the second disc into a 12-inch circle, transfer it to a parchment-lined baking sheet, cover, and refrigerate for later use (for lattice topping or cutouts).

For the filling: 

1. In a large bowl, mix sliced apples with sugars, lemon juice, cinnamon, nutmeg, and salt. Let it sit for at least one hour.
2. Strain the apples over a bowl to collect juices for 30 minutes. In a small pot, combine juices and 2 tablespoons butter, boiling until syrupy and caramelized.
3. In a large bowl, combine drained apple slices with blackberries, thyme, zest, and cornstarch. Pour the syrup over and mix well. Transfer this filling to the chilled pie crust.
4. Moisten the edges of the crust with water and place the lattice top over the apples. Tuck any excess dough under and crimp the edges.
5. Position an oven rack at the lowest level with a foil-lined baking sheet below it. Place the pie on the sheet and bake for 45 to 55 minutes, or until juices bubble through the crust and apples are tender. Cover with foil if the pie browns too quickly.
6. After baking, let the pie cool on a wire rack before slicing.

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