As autumn paints the world in hues of gold and amber, it’s time to celebrate the harvest season with a culinary masterpiece – the Apple Slab Pie. This delightful dessert is not just a treat for the taste buds but also a spectacle for the eyes, boasting layers of spiced apples nestled in a flaky, buttery crust. Join us on a journey as we unravel the secrets to creating the perfect Apple Slab Pie that will have everyone asking for seconds.
Ingredients:
For the Crust:
- 3 ½ cups of all-purpose flour
- 1 ½ teaspoons of salt
- 1 ½ cups of unsalted butter, chilled and cubed
- 1 cup of ice water
For the Filling:
- 6-7 medium-sized apples, peeled, cored, and thinly sliced (mix of sweet and tart varieties)
- 1 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 tablespoon of lemon juice
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 3 tablespoons of cornstarch
Instructions:
Step 1: Craft the Perfect Crust In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter, and using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into rectangles, wrap in plastic, and refrigerate for at least one hour.
Step 2: Roll and Layer the Crust Preheat your oven to 375°F (190°C). Roll out one portion of the chilled dough on a floured surface to fit a baking sheet. Place the rolled-out dough on the baking sheet, ensuring it covers the entire surface.
Step 3: Prepare the Apple Filling In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, salt, and cornstarch. Toss the mixture until the apples are evenly coated.
Step 4: Assemble and Bake Spread the apple filling evenly over the rolled-out crust on the baking sheet. Roll out the second portion of the chilled dough and carefully place it over the apples, sealing the edges. Cut a few slits on the top crust for steam to escape. Bake for 45-50 minutes or until the crust is golden brown, and the filling is bubbling.
Cook Notes:
- To prevent a soggy crust, consider brushing the bottom of the crust with a beaten egg before adding the filling.
- Allow the slab pie to cool for at least 30 minutes before slicing to ensure clean cuts.
Variations:
- Caramel Drizzle: Elevate your Apple Slab Pie by drizzling warm caramel over the top just before serving.
- Cheddar Cheese Crust: For a savory twist, add shredded cheddar cheese to the crust mixture, creating a delightful contrast to the sweet apple filling.
Keto Version: For those following a keto lifestyle, fear not – you can still revel in the joy of Apple Slab Pie with a few adjustments. Replace the all-purpose flour with almond flour in the crust and use a keto-friendly sweetener like erythritol or monk fruit in the filling. Opt for lower-carb apples in moderation, such as Granny Smith or Pink Lady.
Low-Carb Version: If you’re mindful of carb intake, consider using a combination of almond flour and coconut flour for the crust. Choose a natural sweetener like stevia or monk fruit, and select low-carb apples like Granny Smith or Braeburn.
As the tantalizing aroma of Apple Slab Pie wafts through your kitchen, you’ll know you’ve created more than a dessert – you’ve crafted a masterpiece. Whether you follow the classic recipe or venture into keto or low-carb territories, the layers of flavors and textures will leave an indelible mark on your fall festivities. So, roll up your sleeves, embrace the season, and relish in the joy of serving a slice of Apple Slab Pie that embodies the essence of autumn in every bite.
