ABOVE THE CRUST RECIPE

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APPLE SLAB PIE WITH BUTTERMILK CRUST | FOODTALK



Apple Slab Pie With Buttermilk Crust | Foodtalk image

Provided by Becky at The Bake Dept

Total Time 90 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 18

Number Of Ingredients 11

1 crust recipe from Buttermilk Crusted Apple Pie (see headnotes above for links)
1/3 cup (66 g) granulated sugar
1/3 cup (71 g) packed brown sugar
3 tablespoons (21 g) cornstarch or arrowroot
1 teaspoon (2.6 g) ground cinnamon
1/4 teaspoon (0.65 g) ground nutmeg
1/4 teaspoon (0.48 g) ground allspice
1/8 teaspoon (0.75 g) fine sea salt
3 1/2 to 4 pounds (1588-1814 g) various apples, peeled, cored and cut into fat 1/4" chunks
2 tablespoons (30 ml) heavy cream or one egg, beaten with 1 tablespoon (15 ml) of water
Turbinado or demerara sugar (or any) for sprinkling, optional

Steps:

  • Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
  • Preheat the oven to 375° F (190° C).
  • In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
  • Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
  • Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
  • Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
  • Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
  • Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
  • Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
  • Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
  • Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.

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