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Weekend !! and the best we celebrate these days with apple slab pie! Crunchy crust and creamy fruity apple filling! Yesterday we bought a big box with different apples. So I think it was the best idea to bake one of my fav apple slab pie.
Ingredients für Apple Slab Pie
Crust
500g all-purpose flour
1/2 teaspoons salt
250g unsalted butter, very cold and cubed
150ml very cold ice water
Filling:
1,5 kg peeled and chopped apples
135g granulated sugar
25g all-purpose flour
2 tbsp fresh lemon juice
1 tbsp ginger bread spice
egg wash: 1 large egg, lightly beaten with 1 tbsp milk.
Vegan use almond milk
10×15 inch baking pan/sheet pan
Method
Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal. Drizzle the cold water in and stir with a wooden spoon.
Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each in plastic wrap. Refrigerate for at least 1hours.
Make the filling: Mix all of the filling ingredients together in a large bowl. Set aside.
Preheat oven to 190°C.
Roll out the chilled pie crust. On a lightly floured work surface, roll the dough out into pan size. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pan; there will be overhang on the sides.
Spread filling evenly on top of crust. Drape over filling the second pi dough and fold the bottom crust’s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with egg wash or almond milk. Sprinkle with coarse sugar.
Bake for about 40 minutes until the crust is golden brown. Remove from oven and serve room temperature or cold.
If you like serve it with ice-cream or whipped cream.
Ingredients
Crust
- 500 g all-purpose flour
- 1/2 tsp salt
- 250 g unsalted butter very cold and cubed
- 150 ml very cold ice water
Filling
- 1,5 kg peeled and chopped apples
- 135 g granulated sugar
- 25 g all-purpose flour
- 2 tbsp fresh lemon juice
- 1 tbsp ginger bread spice
- Soycream
- 10 x15 inch jelly roll baking pan/sheet pan
Instructions
- Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal. Drizzle the cold water in and stir with a wooden spoon.
- Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each in plastic wrap. Refrigerate for at least 1hours.
- Make the filling: Mix all of the filling ingredients together in a large bowl. Set aside.
- Preheat oven to 190°C.
- Roll out the chilled pie crust. On a lightly floured work surface, roll the dough out into pan size. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pan; there will be overhang on the sides.
- Spread filling evenly on top of crust. Drape over filling the second pi dough and fold the bottom crust's overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with soy cream . Sprinkle with coarse sugar.
- Bake for about 40 minutes until the crust is golden brown. Remove from oven and serve room temperature or cold.
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!
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