thegingerchef

Recipes from My Kitchen

Apple Slab Pie

This is another recipe from my America’s Test Kitchen magazine that I have (http://www.cookscountry.com/recipes/detail/8676).

I’m trying to do better about baking – my goal is to make one recipe a week to take to work and share.  I think this one is another winner!  Tony tried it and seemed to like it, and other than being time-consuming (why are they all time-consuming!!??!?!) it was pretty easy.

It seems like every recipe in this magazine calls for too many ingredients (in this case, apples) – so I’ll list what the recipe contains and make notes on what happened when I tried.  Overall I’d say it was pretty easy to make, and serves a lot of people (and holds together better than a round pie).

Filling
3-1/2 lb. Granny Smith apples (~8), peeled, cored, and sliced thin
3-1/2 lb. Golden Delicious apples (~8), peeled, cored, and sliced thin
(I found that this was too many apples – I think I used 5 each)
1-1/2 C sugar
1/2 tsp salt

Crust
1-1/2 C animal crackers (I used already-chopped graham cracker crumbs, I think it worked just fine)
2 boxes Pillsbury refrigerated pie crusts
4 tsp butter, melted and cooled
6 Tbsp instant tapioca
2 tsp ground cinnamon
3 Tbsp lemon juice

Glaze
3/4 C reserved apple juice (from filling)
2 Tbsp lemon juice
1 Tbsp butter, softened
1-1/4 C confectioner’s sugar

1. For the Filling.  Combine the apples, 1 C of the sugar, and salt in a colander over a large bowl.  Let sit, tossing occasionally, until the apples release their juices, about 30 minutes.  Press gently on the apples to extract liquid and reserve 3/4 cup juice.

2. For the Crust.  Heat the oven to 350.  Pulse the crackers and remaining 1/2 cup sugar in a food processor until finely ground (or use the graham cracker crumbs).  Dust the work station with half of the cracker mix, brush half of 1 pie round with water, overlap with the second dough round and dust the top with the remaining cracker mixture.  Roll out the dough to 19×14″ and transfer to a large baking sheet (I lined it with parchment paper, first).  Brush the dough with the butter and refrigerate.  Combine and roll out remaining 2 dough rounds.

Toss the drained apples with the tapioca, cinnamon, and lemon juice and arrange evenly over the pie dough-lined baking sheet.  Brush the edges of the bottom dough with water and arrange the top dough over the pie.  Use a knife to trim any excess dough and use a fork to seal the edges.  Bake until the pie is golden brown about 1 hour.  Then let cool 1 hour.

3. For the Glaze.  Simmer the reserved apple juice in a saucepan over medium heat until reduced to /4 cup, about 6 minutes.  Stir in the lemon juice and butter and let cool to room temperature.  Whisk in the confectioner’s sugar and brush the glaze evenly over the warm pie.  Let it cool another hour or so before serving.

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