APPLE SLAB PIE
Apple slab pie is an incredibly tasty and juicy pie! It holds a huge amount of apples mixed with spices. The entire filling is wrapped in a soft crusty dough.
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Servings: 12
Ingredients
For the crust:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
- ¾ - 1 cup very cold water
For the apple filling:
- 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
To finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Dough: Mix sifted flour with sugar and salt. Add the chopped butter and grind until crumbly. Pour in 3/4 cup cold water, stir with a silicone spatula until the dough forms a ball. If the dough is still dry, pour in the remaining water. Use your hands to form a soft and crumbly ball of dough. Divide into 2 parts, one larger than the other. Place the dough on plastic wrap and form it into a 1-inch rectangle, do the same for the second piece of dough. Wrap them in cling film and refrigerate for 2 hours.
- Filling: Peel and cut apples into cubes, squeeze with lemon juice. In a separate bowl, combine sugar, cornstarch, ground spices, and salt. Add the mixture to the sliced apples and stir.
- Assembling the cake: Preheat oven to 375F, oil a 10 * 15 * 1-inch pan. Take out a large piece of dough and roll it out on a floured surface with a rolling pin to 18 * 13-inch size. Using a rolling pin, transfer it to the pan. Carefully push inward and into the corners, and put in the refrigerator. Roll out the second sheet of dough to 16 * 11. Remove your pan from the refrigerator, pour and distribute the apples.
- Then cover with a second sheet of dough. Pinch the protruding edges of the dough tightly with your fingers and fold inward. Use a knife to puncture the entire surface of the cake to release steam during baking. Brush the pie with heavy cream or whipped egg with water.
- Bake 40-45 minutes until the edges are golden brown and the filling begins to bubble through the slotted holes. Cool the pie completely before serving.
Notes
- Butter can be ground with flour with your fingers, with a special knife or blender. If you do it with your hands, do it quickly so that the butter does not have time to melt.
- Do not knead the dough for a long time, it should not be homogeneous, inclusions of pea-sized pieces of butter are allowed.
- Chill the dough in the refrigerator for at least two hours. You can cook it the night before and continue making the pie in the morning.
- The amount of dough is for a large 10 "* 15" pan, but you can use a smaller pan or even two small ones. Or you will be left with extra dough.