This apple slab pie, it’s doing wonders for my ass (or not, depending on your ass preference).
It reminds me of my mom, and how I have no self control. She would make pans of this glorious pie. I say PANS, because one wasn’t enough. Seven hungry ass kids. That explains my childhood.
Baking with my mom is fun as hell though. Everything feels relaxed and carefree. “Throw a little of this in there, a little of that,” she says and out comes some good tasting shit. I know, baking is a science, blah blah. Guess what, just give me some apple slab pie ok?
Now this pie. Let’s talk.
here’s the rundown:
-The apples are coarsely grated, not chopped. This is great for several reasons. It’s easy and convenient. It helps draw out moister from the apples, which keeps your bottom crust nice and crisp. And it makes eating a dream; you pick up and go, no fork or plate required (laziness level: 10/10).
-Speaking of crust, this particular dough involves the addition of an egg yolk. This creates a very tender, rich, and pliable dough. It’s super easy to roll out.
-It’s subtly sweet with a touch of cinnamon. There aren’t any competing flavors; the apples are the star of the show.
-You’re basically building layers of apples, sugar, and cinnamon, apples, sugar and cinnamon, and so on and so forth. My mom just eyeballs everything. Typical mom shit. So just read through the recipe fully before beginning because there’s some explaining to do.
-You can double this recipe to fit a larger pan such as a 13×9 or something even larger.
My favorite way to serve this slab pie is plain and simple. It’s just so damn good on it’s own. But I was feeling extra good about myself and decided to serve it with some vanilla ice cream and salted caramel. That wasn’t so bad either…
Whatever you decide to do, this stuff is delicious. I would know, I’ve been eating it since just about birth.
Also, thanks mom, you’re the baddest of them bitches. Enjoy ya’ll!
Apple Slab PiePrint Recipe
- For the Dough
- 1 1/2 cups all-purpose flour
- 5 tablespoons unsalted butter, not super cold, room temperature is ok, cut into cubes
- 1 tablespoon crisco
- 1 egg yolk
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1-2 tablespoons sour cream (depending on how your dough is coming together)
- A touch of lemon zest (optional, I usually don't add it)
- For the Apple Filling
- About 4 cups peeled and coarsely grated apples (6-8 medium apples, any apple variety is fine)
- 3/4 cup sugar, divided
- 3/4 scant teaspoon cinnamon, divided
- 1/3 crushed graham cracker crumbs
For the pie dough: Center a rack in the oven and preheat to 350 degrees. Butter and flour an 8-inch square baking pan. Set aside.
In a medium bowl, whisk the flour, baking powder, sugar, salt, and lemon zest (if using). Add butter, crisco, egg yolk, and 1 tablespoon sour cream to dry ingredients and combine. If the dough isn't coming together, add another tablespoon of sour cream.
Divide dough in two. On a lightly floured surface, roll out one piece of dough into a rough 10x10-inch square. (No need to be exact here). Transfer dough into your prepared baking pan. I like to loosely roll the dough around my rolling pin and use that to transfer it.
Gently press the dough into the corners and sides of the baking pan. Don't be afraid to do some patch work if needed. Spread the crushed graham cracker crumbs into an even layer on the bottom of the dough. This will help soak up any remaining juices from the apples.
For the Filling and Assembly: Once your apples are coarsely grated, squeeze out as much liquid as possible using your hands. Place apples into a separate bowl. Continue this process with all of the grated apples.
Now we're going to create four layers of apples, sugar and cinnamon. Start by spreading one cup of grated apples into an even layer on top of the graham crackers crumbs. Depending on how sweet your apples are, sprinkle 2-3 tablespoons of sugar on top of your apple layer. Then sprinkle 1/4 scant teaspoon cinnamon on top of your apple layer. Repeat this three more times, but do not add a layer of cinnamon on your last layer. Why? Because I felt like there was too much cinnamon. That's all. If you really love cinnamon, feel free to add it in.
Roll out your second piece of dough into another 10x10-inch square. Place on top of pie and trim sides if necessary. Press bottom and top layer of dough together. Using a fork, make some holes on top of the dough to create steam vents.
Place slab pie in preheated oven and bake for about 50 minutes, or until top is golden brown.
Transfer to a wire rack and let pie cool until just warm to the touch. Serve warm or at room temperature. I think it's definitely better at room temperature, or even the next day. Hope you enjoy!
Recipe by CaketoCrumb