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

1. 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.
2. 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.
3. 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.

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