Monday, August 23, 2010
Apple Slab Pie
I made apple-themed refreshments for a recent Cub Scout leader and parent meeting: Chicken-Apple Waldorf Sandwiches on croissants, apple slices with festive apple dip, apple orchard punch, and this pie for dessert. (I used the theme of "Let's Get to the Core of Scouting" with an apple core on the invitation.) We love this pie--it really tastes just like a regular apple pie, but it makes a bunch. We especially enjoy the leftovers cold from the fridge.
Apple Slab Pie
Serves 18 to 20
3 ½ pounds firm tart apples (about 7-10), peeled, cored, and sliced thin
3 ½ pounds firm sweet apples (about 7 – 10), peeled, cored, and sliced thin
1 1/2 cups granulated sugar (divided)
1 1/2 cups (4 ounces) animal crackers
2 Recipes of Double-Crust Pie Dough
6 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons cinnamon
½ teaspoon salt
3/4 cup reserved apple juice (from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter , softened
1 1/4 cups (5 ounces) confectioners' sugar
1. For the pie: Combine apples and 1 cup sugar in large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Put apples in colander and press gently on apples to extract liquid and reserve 3/4 cup juice.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar (1/2 cup) in food processor until finely ground. Dust work surface with cracker mixture. Roll out half of dough (one double-crust recipe) to 19 by 14 inches and transfer to rimmed baking sheet. Cover with plastic wrap and refrigerate until needed.
3. Dissolve cornstarch in cold lemon juice. Add cinnamon and salt. Toss drained apples with cornstarch mixture. Spread the apples evenly into the dough-lined baking sheet, pressing lightly to flatten. Roll remaining dough in remaining 2/3 cup crumbs to a 19 x 14-inch rectangle. Loosely roll dough around rolling pin and gently unroll it over the pie. Trim, fold, and crimp the edges using the tines of a fork. Poke vent holes in the top crust at 2-inch intervals using a fork. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
4. For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.
Recipe Source: The America’s Test Kitchen Family Baking Book