PIONEER WOMAN APPLE SLAB PIE RECIPE RECIPES

Steps:

• For pie crust, combine flour & salt in a large bowl. Add in butter & shortening. Using pastry cutter work butter & shortening into flour until it looks like tiny pebbles.
• Lightly beat egg w/fork & add to mixture. Next add in water & vinegar. Stir mixture together til just combined & remove 1/2 the dough from bowl. Yields dough for 2 crusts.
• Preheat oven to 375. In large bowl, stir together apples, sugars, flour, salt & lemon juice.
• With a rolling pin begin rolling out pie crusts into large circles. Roll the dough from the center outward. With a spatula lift the dough & carefully place the circles onto large baking sheets.
• Place 1/2 the apple mixture on one crust & 1/2 on the other crust. Fold over edges of crust so it covers 2-3 inches of the apple mixture. Dot the tops of pies w/chunks of butter.
• Bake til filling is golden & bubbly, about 30-40 minutes. Cover edges with foil if browning too quickly.
• Allow to cool slightly, then slice into wedges with a pizza cutter.

Steps:

• For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Preheat the oven to 425° and place a baking sheet on the bottom rack. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.  Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350° and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.