Chill the pastry while you make the filling. Press it into the tin, then trim the edge with a sharp knife. Reduce the heat to 375° and continue baking until the filling is tender and bubbling, about another 40 to 45 minutes.Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.įlip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Preheat the oven, remove the lid, and bake the pie from frozen at 425° for 15 minutes. When you want to bake the pie, do not thaw it. Label it with the date and baking instructions and store in the freezer until you’re ready to bake. Simply cover the pan securely with a lid or heavy duty aluminum foil. If you’d like to freeze this pie, do so prior to baking. Not quite sure how to slice an apple? I’ll show you four different ways to make easy apple slices.If you don’t have a food processor, you can use a pastry blender, fork, or two knives to cut the butter into the flour.Bake until the apples are tender and the filling is bubbling, about 45 minutes. If the top starts to brown too much, cover it with a piece of foil until the filling is ready Sprinkle this crumb topping over the surface of the apples. In the same food processor (no need to wash), place the flour and butter for the topping. Transfer the apple mixture to the prepared pie pan. Place them in a mixing bowl with sugar, lemon juice, and cinnamon. Using the paper wrapping from the stick of butter can help the crumbs from sticking to your hands.ģ. Transfer the crumbs to a 9×13-inch baking dish and press the crumbs into a crust across the bottom and slightly up the sides of the pan. Pulse in cold water until the dough easily holds together.Ģ. In the bowl of a food processor fitted with a metal blade, place the flour, salt, and butter cubes. I use my food processor to speed up the process.ġ. ![]() Ground cinnamon – Cinnamon is a perfect pair for apples, but you can also use apple pie spice if you prefer or try a mixture of ginger and nutmeg.Ĭhopped nuts – I love adding nuts to the crumb top, but you can easily make this slab apple pie nut-free if you omit the nuts or replace them with rolled oats. Lemon juice – Lemon juice adds great flavor to the filling and helps it retain its color. In a pinch you can use all brown sugar or make your own brown sugar. Sugar – You’ll want granulated sugar for the apple filling and brown sugar for the top. I like to use unbleached, all-purpose flour, but you can use regular all-purpose or even whole wheat pastry flour.īutter – All-butter crust is absolutely delicious, but you can use margarine, lard, shortening, or another plant-based butter if you like.Īpples – Use apples that are good for baking, such as Jonagold, Granny Smith, Rome Beauty, Golden Delicious, Honeycrisp, Braeburn, Crispin, Winesap, and Pink Lady. Here’s what you need to make a Slab Apple Pie:įlour – We’re going to do a double crust for this Slab Apple Pie, so you’ll need flour. A sweet layer of cooked apples sandwiched between two buttery layers of crust? What’s not to love? Ingredients The secret is in the crust! There’s a bigger crust to apple ratio in a slab apple pie which makes for the most amazing dessert. You don’t need to make a pretty top crust. You don’t need to arrange the apple slices in fancy patterns. You don’t need to roll out a fancy crust. A slab apple pie is what I call the Lazy Woman’s Pie. This pie looks good without a lot of fuss. ![]() (If you don’t have enough pans in the house, freeze each layer’s ingredients in its own freezer bag. ![]() Not only that, but baking your pie in a rectangle makes it easier to fill your freezer with a stack of pies to bake throughout the fall and winter months. This pie freezes beautifully and can be baked from frozen. Baking a slab apple pie in a 9×13 baking dish allows you a world of possibilities, including extra servings. The only problem with your typical apple pie is that it only yields 8 servings, often not enough for seconds. This Slab Apple Pie is one of my favorite versions of the classic dessert because it’s SO EASY to assemble. When I luck out and find apples at a great price, I like to make many pies at once and freeze them to enjoy throughout the fall and winter. Making it is one of my favorite fall recipes. My Gramma John used to make it when she’d come to visit, but it was one of my mom’s specialties as well. It is probably one of my favorite foods ever. What with its buttery, flaky crust, tender, sweet filling, and crunchy, nutty topping, an apple pie makes an excellent breakfast, snack, or dessert.
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