11x7 inch Apple Slab Pie
Apple Slab Pie that is baked in an 11x7 inch pan.
Servings 12 slices
Cost 5
Equipment
- 1 11x7 inch pan (aka Brownie Pan)
- 1 bench scraper
Ingredients
Slab Pie Dough
- 2 ½ cups all-purpose flour, plus a little extra for dusting (320 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 sticks unsalted butter, cold and cut into ½ inch chunks (228 grams)
- 6 to 8 tablespoons ice water
Apple Filling
- 1 ¾ pounds apples, cored, sliced and cut into chunks (around 5 cups)
- ½ tablespoon lemon juice (7 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 ½ tablespoons cornstarch (12 grams)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 tiny pinch of salt
Finish
- 2 tablespoons heavy cream or 1 egg beaten with 1 T. water
- 1 tablespoon Sparkling sugar optional
Instructions
Dough
- In a large bowl, whisk together flour, sugar, and salt. Alternatively, you can do this in a food processor.
- Add cold butter chunks and scatter them around in the flour mixture.
- Using your fingers, work the cold butter into the flour until it is evenly distributed with some pea size and almond size chunks This takes some time since the butter is cold. If using the food processor, just pulse until you get the pea and almond size chunks.
- Sprinkle in 6 tablespoons ice water and mix with a heavy duty scraper. Add more water 1 tablespoon at a time just until the dough holds together when pressed. It will look shaggy.
- Turn onto a lightly floured surface. Lay a sheet of plastic wrap over it, then press with the palms of your hands into a rough rectangle. Use a bench scraper or pie lifter to push excess flour or little dough chunks inward. Continue pressing and folding the dough over on itself, using the plastic wrap, until butter is completely mixed in but still cold. Leave the plastic wrap over it and roll into a rectangle that's about 8x12 inches.
- Remove plastic wrap. Fold into thirds like a letter. Repeat twice, then wrap the dough in plastic and refrigerate for 30 minutes or until ready to use.
- Divide dough into two portions, one slightly larger for the bottom crust.
Apple Filling
- In a large bowl, toss apples with lemon juice.
- Add sugar, cornstarch, spices and salt. Stir to coat evenly.
Assembling Slab Pie
- On a lightly floured surface, roll larger portion of dough (about 13 oz should do it) into a rectangle large enough to fit the 11x7 pan, coming about ¾ of the way up the sides.
- Roll remaining dough into a rectangle slightly larger than the pan.
- Spread apple mixture evenly in crust.
- Drape over filling. Trim excess and pinch edges to seal.
- Place assembled pie in the refrigerator for 15–20 minutes.
- Meanwhile, preheat oven to 375 degrees F.
- Right before baking, brush the pie with cream or egg wash and sprinkle with sparkling sugar if desired.
- Cut several small vents in the center.
- Bake on the center rack for about 45 minutes (start checking at 40), or until crust is deep golden and filling is bubbling through the vents. Go by the color of the crust and not the time. Chilled homemade dough will probably take longer than thin store-bought roll and bake.
- Cool on a wire rack before slicing.