Its almost Thanksgiving and I have been eagerly awaiting the right time to create an apple slab pie. I first blogged about slab pies back in August after I had incredible success with a blueberry slab pie that I made on my Baking Steel. As most of you know, two years ago, when the Baking Steel was born, I threw away my pizza stones for good. Now, I have found myself doing the same with my pie pans.
Apple slab pies are rustic, easy to make and the bottom crust cooks directly on the Steel. Meaning, the bottom crust is stuff of legends.
Speaking of legends, we're going almost all Kenji Lopez-Alt from Serious Eats on this one. Both his pie crust and his apple pie filling will be our guide. Follow along and you too will be lionized this Thanksgiving. Enjoy.
Create Some Love,
(If you are sticking with tradition this year and not ready to toss your pie pan, I still recommend using the Baking Steel. Placing your pie dish directly on the Baking Steel will help promote browning.)
3 Lbs. golden delicious apples, or other baking apples. We used granny smith.
2 quarts boiling water
10 tablespoons of granulated sugar
1 tablespoon of demerara sugar to sprinkling over crust
cinnamon to taste
1/4 tsp. salt
2 tablespoons of cornstartch
Apple Pie adapted by Kenji Lopez-Alt, Serious Eats
1, Preheat oven to 400 with a Baking Steel near the top rack.
2. Peel and chop apples into cubes, poor boiling water over top. Cover and set aside for 10 minutes. Drain apples well in a colander and let them rest in the sink, tossing occasionally until completely dry, about 10 minutes.
3. Transfer to a large bowl and add sugar, cinnamon, salt, cornstarch and fresh raspberries. Mix by hand and set aside.
3. On a lightly floured surface, roll out one piece of the dough into a rectangle, 1/4 to 1/8 inch thick. Cut 10 x 8 rectangle. Gently move the to parchment and place in fridge.
4. Roll out the other piece of dough to roughly the same size, and set it aside for a moment.
5. Remove the dough from the fridge and pour the apple mixture on top, leaving a generous border of at least 1 1/2 inch.
6. To make a lattice top. Evenly slice the other rolled out dough into strips. Place 5 strips horizontally and 5 vertically. Interweave each strip, over under, over under. Be sure each strip follows.
7. Put the parchment paper with the apple slab in the fridge until crust is firm.
8.Remove from fridge and coat the tops with an egg wash and demerara sugar, be generous. Bake for 20 minutes, reduce heat to 325 F and bake until desired brownness. To add some color, throw on the broiler for 30 seconds, but watch carefully. I almost lost this one.
9. Allow to cool and set.
Slice and Enjoy