Apple Slab Pie Cooks Country Recipes

APPLE SLAB PIE

Steps:

• Preheat the oven to 425°F. Leave the pie crusts out to come to room temperature per the directions on the box. Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18x12 inches.
• Using a 10x15x1-inch jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
• In a large bowl, add the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
• Stir together until fully combined.
• Spoon the apples evenly onto the crust.
• Again, roll out the last two pie crusts into an 18x12 rectangle. Place them on top of the pan.
• Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
• Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
• Place on a wire rack to cool for 1 hour.
• While the pie is cooling, place the milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the what, and whisk in the butter. Let it cool to room temperature and then whisk in the powdered sugar.
• After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice and serve.

FARM APPLE PAN PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

APPLE SLAB PIE (COOK'S COUNTRY)

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.