APPLE SLAB PIE (COOK'S COUNTRY)
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it's topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.
Provided by DrGaellon
Categories Pie
Time 2h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Toss apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
- Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. Use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
- For the glaze: While pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
- Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
Nutrition Facts : Calories 476.8, Fat 18.9, SaturatedFat 5.9, Cholesterol 8.5, Sodium 345.9, Carbohydrate 76.6, Fiber 5.7, Sugar 45.5, Protein 3.6
APPLE SLAB PIE
A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.
Provided by Marsha Crom
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
- In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
- In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
- Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g
CINNAMON-SWIRL APPLE SLAB PIE
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping-the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h40m
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
- In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
- Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
- Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
- Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.
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