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Apple Slab Pie

the urban baker: Apple Slab Pie

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, November 19, 2010

Apple Slab Pie

Raise your hand if you have an over abundance of apples right now.  I thought so!  There are many things I want to do with my apples; make apple challah, apple sauce, apple cake, and an apple slab pie.  Well, 1 out of 4 isn't so bad now, is it?

This past summer I made a cherry slab pie and it was so good.  I shared it with my friends and, without tooting my own horn, we are still talking about it.  So, why not an apple slab pie?  The pastry from the cherry slab pie was near perfect.  I made another batch of the dough and then simply switched out the fruit. Apples cook differently than cherries, so I adapted the filling from a recipe from The Cook's Country Cookbook.  Slab pies are great for a crowd.  And this pie fed a huge crowd.  It was demolished in about 15 minutes.  I had one teeny tiny bite.  That teeny tiny bite was really good.  I am going to make this many times over throughout out the next few months.  Next time I will pair my apples with some fresh pomegranate seeds!

Think about this apple slab pie for your Thanksgiving Dessert Table. Maybe add some cranberries or some pomegranate seeds! Your guests will thank you later!!

Apple Slab Pie
crust adapted from here
yield: 16 servings

7 lbs apples (3 1/2 lbs tart apples, 3 1/2 lbs. sweet apples) peeled, cored + cut into chunks
1 1/2 cups sugar
4 Tbls. unsalted butter, melted
4 Tbls. cornstarch
3 Tbls. fresh lemon juice
zest of two lemons
2 tsp. cinnamon
1/2 tsp. salt

• roll out dough according to this.
• preheat oven to 350* and butter + flour a 10" x 15" jelly roll pan
• toss the apples with 1 cup of sugar and place in a colander set over a bowl (to catch the juices). reserve the "apple juice".  in a large bowl, mix the apples, cornstarch, lemon juice, zest, cinnamon, and salt.  add 2 tablespoons of the reserved juice.
• spread the apple mixture over the bottom layer of crust.  place the second dough over the apples and with the overlap of the bottom layer of crust, seal the top and bottom crust together.
• brush the entire surface with an egg wash (1 egg + 1 tablespoon of water, whisked) and then sprinkle with turbinado sugar.
• with a knife, make a few slits in the top of the crust so the steam can release during baking.
• bake the pie until the juices are bubbling, and the crust is golden brown, about 1 hour.  Let the pie cool on a wire rack!
• cut into 3" squares and serve!

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Anonymous Amanda said...

I think my hubby would propose again if I made this. You are a good friend to share. :)


November 19, 2010 at 6:55 AM  
Anonymous marla {family fresh cooking} said...

You are right, this slab pie is a great way to use apples. Holiday guests would love it for dessert or even breakfast :)

November 19, 2010 at 7:01 AM  
Blogger Esi said...

Oooh, I'm still thinking about your cherry slab pie, but the apple sounds even better. If you get a chance, can you send me a piece? :)

November 19, 2010 at 7:51 AM  
Blogger Unknown said...

this is so different with the texture & shape, I really am craving it

November 19, 2010 at 10:20 AM  
Blogger Kim said...

I like apple pies of all kind! This one, I really like it! If I had a huge crowd to feed, it's definitly the one I would choose:)

November 19, 2010 at 12:58 PM  
Blogger The Urban Baker said...

oh kim, if you make it, please let me know how it turns out!

November 19, 2010 at 1:04 PM  
Blogger The Urban Baker said...

good idea, marla! breakfast. now we are talkin'!

November 19, 2010 at 1:04 PM  
Blogger The Urban Baker said...

Amanda, I see a 2nd honeymoon in your future!

November 19, 2010 at 1:09 PM  
Anonymous Laura (Blogging Over Thyme) said...

What a great idea! These sound delish :)

November 19, 2010 at 2:58 PM  
Blogger Heather Baird said...

*Raises hand*

Thanks for the recipe! This looks perfect for the company I'm having over next week.

November 19, 2010 at 5:47 PM  
Blogger The Urban Baker said...

heather, please let me know how it turns out. it so deliciously good!!!!

November 19, 2010 at 5:50 PM  
Blogger scrambledhenfruit said...

How did you know that the refrigerator in my basement was so full of apples? This will be a perfect solution- I've got to make some room for Thanksgiving food!

November 19, 2010 at 7:58 PM  

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