Apple Slab Pie Tart Food

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

APPLE SLAB PIE

Steps:

• To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
• Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
• To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
• To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
• Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
• Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
• Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
• Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).

APPLE SLAB TART

Steps:

• Pate Sucree Extra: Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly and refrigerate until chilled, about 1 hour.
• On a lightly floured piece of parchment, roll out dough to a 17-by-14-inch rectangle. Using a paring knife, lightly trace a 1-inch border around perimeter of dough (this border will be folded up over the filling to form the tart crust, leaving a 15-by-12-inch rectangle for the filling). Transfer to a rimmed baking sheet and refrigerate at least 1 hour.
• Filling: Combine McIntosh apples, 2 pounds red apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. To remove skins, use chopsticks, or pass apples through a medium-mesh sieve or a food mill fitted with the fine disk. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.
• Preheat oven to 375 degrees. Spread 2 cups applesauce evenly over chilled dough, staying within 1-inch borders (reserve remaining applesauce for another use).
• Halve, core, and thinly slice crosswise remaining 3 to 4 red apples with a mandolin or a very sharp knife, reserving scraps. Shingle 6 slices into a 3-inch square on top of filling in one corner of tart. Brush with lemon juice to keep from browning. Repeat process with remaining apple slices, placing as closely as possible to the previous 3-inch square of apples and alternating the direction of the shingling in a grid pattern (you should have 4 rows of 5).
• Fold over 1-inch border of dough to create crust. Brush with egg wash and sprinkle generously with sanding sugar. Bake, rotating halfway through, until crust is deep golden brown all over, 45 to 55 minutes. Transfer sheet to a wire rack and let cool completely.
• Glaze: In a medium saucepan, cook reserved apple scraps, 1/2 cup water, sugar, apple brandy, quince paste, and salt over low heat until very soft. Whisk in butter, then strain mixture through a mesh sieve. Brush apples on tart with glaze to coat; let dry. Tart is best served at room temperature.

APPLE SLAB PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside.
• In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
• Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges.
• In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
• On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
• Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy!

APPLE SLAB PIE

Steps:

• Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
• Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
• Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
• Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
• Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
• Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
• Pour apple mixture over prepared pan and spread evenly.
• Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
• In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
• It keeps at room temperature for at least 3 days.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

ROLL-OUT CRUST APPLE SLAB PIE

Steps:

• For the pie: Combine apples, sugar and salt in colander set over large bowl. Let sit, tossing occasionally, until apples, release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
• Adjust oven rack to lower middle position and heat oven to 350 degrees.
• Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
• Toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool.
• For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¼ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.

APPLE SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
• In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
• Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
• In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.