Slab Apple Pie With Lattice Crust Recipes

APPLE SLAB PIE

Steps:

• Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
• Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
• Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
• Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
• Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
• Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
• Pour apple mixture over prepared pan and spread evenly.
• Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
• In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
• It keeps at room temperature for at least 3 days.

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!

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

THE BEST PIE DOUGH FOR A LATTICE CRUST

Steps:

• Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
• Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

CHOCOLATE-CHERRY LATTICE SLAB PIE

Steps:

• For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
• Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
• For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
• For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
• Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
• For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
• Serve the pie warm or at room temperature with dollops of the whipped topping.

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 SLAB PIE

Steps:

• Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
• In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
• On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
• Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.

APPLE SLAB PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside.
• In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
• Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges.
• In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
• On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
• Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy!

SLAB APPLE PIE WITH LATTICE CRUST

Steps:

• Peel, core and cut the apples into 1/4-inch slices. Toss the slices in a bowl with the lemon juice and zest to keep them from browning. In another bowl, whisk together the flour, brown sugar, cinnamon and salt. Sprinkle this over the apples and toss until the fruit is evenly coated.
• Melt the butter in a large, heavy-bottomed pot. Add the apple mixture and saute for 5 minutes. Add the cream and vanilla and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender, 5 to 10 minutes more (see Cook's Note). Set aside to cool completely, about 30 minutes.
• Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Wrap the dough loosely around the rolling pin and transfer it to a half-sheet pan, gently pressing it into the edges and corners of the pan. Prick the bottom of the dough all over with a fork, then refrigerate.
• Roll the remaining two batches of dough into one large, rough 1/4-inch-thick rectangle. Slice into lattice strips. (You can cut them all even thickness or alternate between thick and thin strips. I cut 1 1/4-inch strips and 1/2-inch strips.) Gather any dough scraps, wrap them in plastic wrap and refrigerate.
• Build the lattice on a sheet of parchment set on the back side of a half-sheet pan sprinkled with flour. Start by laying strips crosswise about 1/2 inch apart. Gently fold every other strip halfway over. Place a strip lengthwise on the parchment and fold the shorter strips back over. Fold up the opposite strips you just used and place another strip lengthwise; fold the short strips back over. Repeat on both sides until you have a basket weave pattern. Roll out any remaining dough scraps and use cookie cutters to cut leaf or flower shapes. Place the lattice and sheet pan in the freezer while the filling cools.
• Assembly: Preheat the oven to 350 degrees F. Spoon the cooled filling onto the bottom crust in an even layer. Slide the chilled lattice top onto the bottom crust, using the parchment to help. With a sharp knife, cut the lattice flush with the edges of the pan. Use egg wash to adhere any cut-outs to the top of the pie. Brush egg wash over the crust and sprinkle with sanding sugar.
• Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45 to 50 minutes.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes.
• Adapted from "Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented" by Gesine Bullock-Prado © Stewart, Tabori & Chang 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.