Categories: Pie-cobbler-tarts
Ingredients
- 2 Tbsp. cornstarch
- 1/8 tsp. kosher salt
- 1/4 cup plus 2 Tbsp. granulated sugar
- 2 1/2 lbs. apples, peeled, cored and cut into 1/4-inch thick wedges
- 2 Tbsp. unsalted butter
- 1 Tbsp. grated ginger
- 1 10oz. pkg. frozen blackberries, thawed
- 1 refrigerated rolled pie crust
- 1 large egg, beaten
- 1/4 tsp. ground cinnamon
Directions
- Heat oven to 400 degrees. In a large bowl, whisk together the cornstarch, slat and 1/4 cup of the sugar. Add the apples and toss to coat.
- Melt the butter in a large (10 to 12-inch) cast-iron skillet over medium heat. Add the ginger and cook, stirring until fragrant, q to 2 minutes. Add the blackberries and stir to combine.
- Remove from heat and add the apple mixture, mixing until combined. Lay the pie crust over the fruit, brush with the egg and sprinkle with the cinnamon and remaining 2 Tbsp. sugar. Transfer the skillet to the oven and bake until the crust is golden brown and the fruit is bubbling, 35 to 40 minutes.