Apple Slab Pie
I find what works for me is I like to make my crusts from scratch so I quadruple my double pie crust recipe and I roll it between 2 sheets of wax paper. I remove the top layer of wax paper then fold my pie crust very gently in half, flip it over, lay it in the pan and peel off the wax paper. I then fit the crust into my pan... repeat for the top.
- 3 1/2 lb
- granny smith apples, about 8 medium peeled ,cored and sliced thin
- 3 1/2 lb
- delicious apples peeled, cored and sliced thin
- 1 1/2 c
- 1 1/2 c
- animal crackers
- 2 pkg
- 15 oz pillsbury just unroll pie crusts...i am unable to get that here so i make my own
- 4 Tbsp
- butter, unsalted , melted and cooled
- 6 Tbsp
- instant tapioca
- 3 Tbsp
- lemon juice
- 2 tsp
- 1/2 tsp
How to Make Apple Slab Pie
- 1FOR THE PIE:
Combine apples, 1 cup sugar and salt in a colander set over a large bowl. Let sit tossing occasionally until apples release their juices about 30 mins. Press on apples gently to extract juice. If apples are dry I just use regular apple juice but you will need 3/4 cup juice for the glaze.Set aside.
Heat oven to 350 degrees. Pulse crackers and remaining sugar in a food processor until finely ground.Dust work surface with cracker crumbs and spread out your dough piecing together to form a 19 x14 inch rectangle. Transfer to a 18 x 13 rimmed baking sheet. Patch the pastry if it has torn. Brush the dough with butter and repeat rolling process with top crust.
Toss apples with tapioca, lemon juice, and cinnamon and arrange evenly over bottom crust, pressing lightly to flatten.Place top crust very carefully over top of apples and press the 2 crusts together.
Trim off any excess dough. Use fork to crimp edges.
Pierce top of pie with fork at 2 inch intervals.
Bake until pie is golden brown and juices are bubbling about 1 hour.
Let cool 1 hour.
3/4 cup reserved apple juice
2 tablespoons lemon juice
1 tablespoon butter, unsalted , softened
1 1/4 cups icing sugar
While pie is cooling simmer apple juicein a saucepan over medium heat until syrupy and reduced to 1/4 cup....abour 6 mins.
stir in lemon juice and butter and let cool. Whisk in icing sugar and brush glaze over warm pie. Let cool anothe rhour and serve.