Apple Slab Pie
Some people consider a slab pie to have a top crust, and some might call this a gallette, either way, it is a rustic free-form pie and easy to make...enjoy!
Full recipe pie dough (recipe below)
10 apples (about 4 pounds) -a mix of sweet and tart apples are great
1 teaspoon cinnamon
1/4 teaspoon clove or cardamom
1/4 teaspoon nutmeg (fresh grated if you have it)
1/2 cup light brown sugar (or other sweetener that you like)
4 tablespoons butter
1 egg - beaten
coarse sugar for sprinkling
- Make pie dough (below) and chill for one hour or over night.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the dough into a large rectangle, about 1 inch bigger than the size of your sheet pan. It shouldn't be more than 1/4 inch thick in any spots. Prick the bottom of the pie shell all over and refrigerate until firm, about 30 minutes.
- Peel and slice apples into 1/2 inch wedges. Toss with spices and sugar.
- Remove dough from fridge. Spread apples evenly over the crust leaving a 2 1/2 inch border all the way around the edge. Using your fingers, dot the apples with the butter. Fold the edge of the crust over the edge of the apple filling, crimping a bit in the corners if necessary.
- Brush the top of the crust with the beaten egg, and sprinkle with coarse sugar (regular granulated will work fine if that is what you have).
- Place pan on the bottom or middle to bottom rack of the oven and bake for 20 minutes in the 400° oven until dough starts to brown slightly. Turn heat down to 350, continue baking until apples are tender, and the crust is dark golden brown about 40 minutes more. Check the bottom of the crust using a spatula if possible to see if it is browning (and not burning). If needed, move to the top rack of the oven to cook apples and not burn the bottom of the crust. Serve warm or at room temperature.
My Favorite Pie Dough
2 1/2 cups all-purpose flour (or part whole wheat flour or wheat germ)
2 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1-inch pieces
1/2 cup ice water
1 teaspoon vinegar (white or cider)
- Cut butter into 1-inch pieces and place in the freezer for 15 minutes. Measure and sift all of the dry ingredients. In a mixer, food processor or using two forks, cut the butter into the dough until it is the size of larger peas or small grapes. Some larger sized piece of butter are good, just pinch them flat.
- Add the ice water and vinegar and mix dough till combined, dough should be tacky, but not sticky. If the dough is crumbling apart, it is too dry, add a spoonful more water. Gently form the dough into a rectangle, about 1 inch thick, wrap with plastic wrap and place in the refrigerator for one hour or over night longer until well chilled. Dough can be frozen and then thawed as well.
If you have tons of apples (or pears) and want some other ideas, check out this delicious
Apple Crisp with Cider and Spiced Prunes.