Notes from my kitchen...things that have worked or not, things to share, and lots of memories
Thursday, November 25, 2010
Apple Slab Pie
What would I do without Christopher Kimball in the kitchen to help me muddle through? I post this here just so it won't get lost!
Apple Slab Pie
America's Test Kitchen
Apple slab pie
Runny filling, a soggy bottom crust, and a lot of work for just a few slices are among the traditional downsides of the classic apple pie. Kimball's solution is the Apple Slab Pie, which he says "looks like a huge Pop-Tart." It can feed about 20 people, and can be easily sliced and served.
8 Granny Smith apples (about 3 1/2 pounds), peeled, cored, and sliced thin
8 Golden Delicious apples (about 3 1/2 pounds), peeled, cored, and sliced thin
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups animal crackers
2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust
4 tablespoons unsalted butter, melted and cooled
6 tablespoons Minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
3/4 cup reserved apple juice (from filling)
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1 1/4 cups confectioners' sugar
For the pie: Combine apples, 1 cup 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 3/4 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, 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 edge 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 1 hour.
For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 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. Serve.