We ditched the pie plate for this slab. Frankly, we always had issues with those glass pyrex dishes anyways. And if pies are lacking anything, it’s a crispy crust. The Baking Steel is going to blast a lot of heat directly into your pie crust. We’re talking one slab to another.
You are going to want to use parchment paper or a silipat when assembling. Otherwise, the juices from the apples will spill out onto your Steel and create a little havoc.
Pre-heat oven at 450 degrees with Baking Steel lined on the middle to top shelf.
Roll out pie dough into a somewhat-rectangle shaped piece, about 1/4” thick. Place on parchment paper.
Cut stick of butter in half while still somewhat cold. Take one half and slice long strips of butter and lay across the dough.
Sprinkle half of your cinnamon and sugar on base of dough/butter.
Shingle apple slices back and forth across the dough, leaving about a 1” perimeter, (like you would sauce a pizza for the crust).
Melt the other half-stick of butter in small sauce pan and toss the other half of spice and sugar and melt slowly.
Brush the tops of the apples with tasty butter mixture.
Slide onto the Baking Steel with a pizza peel or something else that works! Bake for 15-20 minutes until golden brown.
Slice and serve…