Saturday, September 13, 2014

Slab Apple Pie

This recipe is inspired by I think it's the perfect pie—serving it in squares makes it possible to eat out of hand, no plates required. Leftovers freeze beautifully, wrapped in wax paper. Thaw frozen slices in the fridge, and bake at 350° on a baking sheet for 10 minutes.

3 3/4 cups all-purpose flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 cups chilled butter, cut into cubes
3/4 cup ice water
3 1/2 to 4 lb. apples, peeled, cored, and cut into chunks
Juice and zest of 1 lemon
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. cardamom
Pinch of salt
1 egg, beaten with 1 Tbsp. water

1. Place flour and next 3 ingredients in the bowl of a food processor. Add in butter cubes, and pulse until mixture resembles wet sand. With processor water, slowly add ice water to flour mixture, processing just until a dough ball forms. Divide dough in half; wrap each half in plastic wrap. Chill in fridge for at least an hour.
2. Place apples in a large bowl; toss with lemon juice and zest. Stir in sugar and next 6 ingredients.
3. Line a half sheet pan with parchment paper, and lightly grease parchment and sides of pan. On a lightly floured surface, roll 1 dough half into an 18- x 13-inch rectangle. Transfer to prepared baking sheet, pressing dough up sides of sheet pan. Pour apple mixture over crust, and spread evenly. Roll second dough half into a slightly smaller rectangle. Place top crust over apple mixture, and fold the bottom crust’s sides over the edges, pressing them together. Cut small slits to act as vents all over lid. Brush top crust with egg mixture.
4. Bake at 375° for 40 to 45 minutes or until crust is golden. Allow to cool for 1 hour, and cut into squares.