Apple Slab Pie Recipe By Tasty

APPLE SLAB PIE

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.

APPLE CRANBERRY SLAB PIE

Steps:

• Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

APPLE SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
• In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
• Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
• In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

APPLE SLAB PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Peel, core, and cut apples into ½-inch (1 ¼ cm) chunks.
• In a bowl, mix the chopped apples, sugar, cornstarch, cinnamon, salt, and orange zest. Set aside.
• On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into ¾-inch (2 cm) strips.
• Roll out another 2 pie crusts. Place on a 15 x 10 x 1 inch ( 38 x 26 x 3 cm) baking sheet.
• Spread out apple mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35-40 minutes at 400°F (200˚C).
• Serve warm with ice cream.
• Enjoy!

APPLE SLAB PIE

Steps:

• To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
• Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
• To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
• To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
• Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
• Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
• Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
• Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).

APPLE RED-HOT SLAB PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; cover and refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, in a large bowl, mix sugar, flour and salt. Add apples and Red Hots; toss to coat., On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Add filling; dot with butter., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal and flute or press with a fork to seal. Prick top with a fork., Bake 50-55 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Serve warm. If desired, top with ice cream.

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.