Glazed Slab Apple PiePrep: 30 min Cook: 45 min Servings: 12by Foodiewife397 recipes>
After childhood years of growing up with frozen apple pie, I could never get excited about them. This recipe has made me to a changed Apple Pie advocate. There are three factors for my conversion-- #1- The crust: shortening, egg and vinegar makes this so tender #2- The fresh apples are Fall's first offerings #3- The pie is formed on a half-sheet pan, making this easier to serve for a large crowd. This recipe is keeper! In case you're wondering-- yes, you can make this in a traditional pie pan, as well!
- For the crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1-⅓ cup shortening (I used butter flavored Crisco)
- 1 egg, slightly beaten
- 1 tablespoon vinegar
- 3 tablespoons cold water
- coarse sugar (optional, to sprinkle on the crust for "crunch")
- For the apple pie:
- 8-10 cups sliced apples (I used Jonagolds, Gravensteins and Granny Smith)
- 1 cup sugar
- 1 tsp cinnamon (optional)
- ¼ tsp nutmeg
- ⅛ tsp allspice
- juice of ½ lemon
- 3 Tablespoons Instant ClearJel (purchased online at King Arthur Flour) OR
- 2 Tablespoons flour
- 2 Tablespoons Boiled Apple Cider, OPTIONAL (purchased online at King Arthur Flour)
- 3 Tablespoons unsalted butter, cubed into small pieces
- For the glaze:
- ½ cup powdered sugar
- 1-2 tsp water
- NOTE: I mention two ingredients that I buy on "Clearjel" is what gives all of my fruit pies a perfect gel, without runny filling. Boiled Apple Cider is an ingredient that has become a staple in my refrigerator. I can make quick apple cider (to drink or for cooking), and it enhances the flavor of apple pies and cakes.
- For the crust (NOTE: I use my food processor):
- In the food processor, with the blade attachment, and combine the flour and salt.
- Add the shortening, and pulse until the dough is crumbly and sticks together.
- Add the egg and vinegar and pulse until the dough is just combined.
- If using a pastry cutter: Combine flour and salt.Cut in shortening with a pastry blender until dough is crumbly and the size of small peas. Combine egg, water and vinegar and add to flour mixture. Mix with a fork until dough stick together.
- Divide the dough in half, and heap onto plastic wrap. Shape the dough into a disc and refrigerate.
- This can be done a day or two ahead, or even frozen for a couple of weeks.
- Roll out on well-floured board to desired thickness and ease into pie pan.
- NOTES: I find that this pie crust can be more challenging to work with, because of the egg. It tends to break apart, and needs "patching". It can be a little frustrating, but it's worth it. The end result is that the crust is very tender. Yes, you can make this pie in a traditional pie pan. The flat apple pie makes this easier to serve to larger crowds, and is easier to work with the dough.
- For the pie filling: Peel, core and slice the apples (I bought an apple, corer and peeler and love how fast and easy it is to do this.)
- Mix the ClearJel (or flour) to the sugar and whisk together and pour over the apples.
- Add the spices, then the lemon juice and stir to combine.
- Using a half-sheet baking pan, spray with non-stick coating.
- Place the bottom half of the pie crust, leaving at least a 1/3" overhang.
- Evenly spread the apple filling and dot with small pats of butter.
- Roll the second crust and carefully place over the pie.
- Cut slots for steam with a paring knife.
- OPTIONAL: I like to whisk one egg with a splash of water and brush it over the top layer of the pie crust, so it will bake a beautiful golden brown. Then, I sprinkle coarse sugar on top for a crunchy texture.
- Place the pie on a large baking sheet (I placed mine on a baking stone) and bake at 375F for 30-45 minutes, until golden brown and the apples are bubbly and caramelized.
- To glaze the pie: I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then spoon over the hot pie.
- You can also add chopped walnut pieces, but my family doesn't like nuts, so I didn't. I'll bet that's delicious!
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