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
teaspoon ground cinnamon
1
cup sugar
3
tablespoons cornstarch
Dash of kosher salt
Preparation
Line 15x10x1-inch pan with foil; set aside.
In food processor, add first three Pie Crust ingredients. Cover; pulse to combine (or use bowl and pastry blender). Add 1 cup cold butter; pulse to coarse crumbles. With food processor on, gradually add ice water a few tablespoons at a time, just until dough comes together when pressed. Gather dough together and press to form a wide, flat circle. Wrap in plastic wrap; refrigerate at least 30 minutes.
In food processor, place Crumb Topping ingredients. Cover; pulse until crumbly. Refrigerate until ready to top the pie.
In large bowl, mix Filling ingredients. Gently fold to combine. Set aside.
Roll dough on floured surface into large rectangle a few inches larger than pan (about 17x12 inches). Place dough in pan with dough coming up sides of pan; fold excess onto edges so they are flush with top edge of pan. Place pan in refrigerator.
Heat oven to 375°F.
Remove pan from refrigerator; spread filling and any collected juices into crust in even layer. Crumble topping evenly on top.
Bake 50 to 60 minutes or until crust and topping are golden and juices from pie are bubbling and thick. Cool at least 20 minutes before cutting.
