The Pioneer Woman Tasty Kitchen
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Slab Apple Pie

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Level: Intermediate

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Description

The perfect fall comfort food, this slab-style pie is simple and satisfying.

Ingredients

  • 1 whole Recipe For Your Favorite Pie Dough (enough For 2 Crusts)
  • 8 whole Granny Smith Apples (small), Peeled Cored And Thinly Sliced
  • 1 teaspoon Lemon Juice
  • 3 Tablespoons Unsalted Butter
  • ½ cups Applesauce
  • ¼ cups Dark Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Apple Pie Spice
  • 1 whole Egg (for Egg Wash)
  • 1 Tablespoon Water (for Egg Wash)
  • 3 Tablespoons Demarara Or Sugar Crystals, For Sprinkling On Top

Preparation

Start by mixing up your favorite pie dough recipe (use a two-crust recipe; or if you are in a pinch you could use store bought). Wrap the dough tightly in plastic and place in the freezer for 15 minutes to chill.

While the pie dough is chilling, peel, core and slice your apples and put them into a large non-stick skillet. Add the lemon juice and butter and cook the apples over medium-high heat until the apples start to brown lightly and the liquid has evaporated, about 10-12 minutes. Add the applesauce, brown sugar and spices and continue to cook, stirring often, until the apple mixture is bubbling and the sugar begins to caramelize, roughly another 5 minutes. Remove from the heat and allow to cool to room temperature.

While the apples are cooling, remove the pie dough from the freezer. Divide it into two equal-sized pieces (for a top and bottom crust). On a generously floured work surface, roll half of the pie dough into a rectangle. Size depends on your baking sheet, but it should make a rectangle that’s roughly 9″ x 12″. Place the dough rectangle onto a non-stick baking sheet or a sheet lined with parchment or a silicone baking mat.

Spread the apple mixture onto the bottom crust, leaving approximately 1.5″ around all four sides. Roll the second half of the pie dough into another rectangle the same size as the first. If you like, place the entire rectangle over the apple mixture, lining up both crusts. Using a sharp paring knife, cut a dozen or so 1/2″ slits into the top crust to allow the steam to vent while baking.

If you want to get fancy, cut the second dough rectangle into 1/2″ strips and weave them into a lattice top. Trim off the excess dough to create clean edges around all four sides before crimping the edges.

To seal the pie (using either top crust method), roll the crimped edges of each side inward until you’re just touching the pie filling. Using a fork or your fingers, again crimp the edges all the way around to seal the deal. Hint: you may want to keep extra flour nearby to keep your fork or fingers from sticking while you crimp.

Place the entire pie back into the freezer until it is firm to the touch. While it’s chilling, preheat your oven to 375 F.

When firm, remove the pie from the freezer. Whisk together the egg and water to create a simple egg wash, and brush it all over the exposed pie dough. Sprinkle liberally with crystallized or demerara sugar, then bake for 30 minutes (rotating 180 degrees at the 15 minute mark) or until the crust is a light golden brown.

Remove from the oven and allow to cool for 15 minutes before serving. This is great topped with whipped cream or your favorite vanilla or caramel ice cream.

2 Comments

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ComfortablyDomestic on 10.24.2012

Hey there, TK Feature Girl! Way to go, Sister!

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The Suzzzz on 10.24.2012

My mom makes a pie similar to this only she spread a thin layer of cream cheese on the bottom layer of the pie crust. Thanks for sharing!

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