A baking blog with a dash of flour and love!
Thursday, November 28, 2013
Crumb Topped Apple Slab pie
Happy Thanksgiving Everyone! I hope your Turkey day has been a great one and that you are overflowing with good food, wonderful family, and not too many dishes in the sink....
And if you are, cover them with a giant towel and pour yourself a glass of wine. Life is too short to be spent doing dishes... And I've found if you sigh heavily and say "I'm so tired" 100 times over the course of 15 minutes, someone might feel sorry enough to do them for you!
I know it is too late to add this delicious dessert to your Thanksgiving table, and most likely if you look at another food item you might pop, but trust me, this dessert is worth extra elastic on your pants. It is THAT good.
Also, Fall isn't over quite yet. So for those unwilling to dive knee deep into peppermint, candy canes, and Elves on Shelves... This dessert is for you.
For the Crust:
2 1/2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, very cold and cut into 1" pieces
1/2-1 cup cold water
For the Filling:
3 1/2 lbs granny smith apples, peeled and cored and cut into 1/4 inch slices (about 10 cups)
2/3 cups sugar
1/3 cup flour
1 teaspoon cinnamon
For the Crumb Topping
1 cup rolled oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/2 cup chopped pecans
Start by making the crust
: Fill a one cup measure with ice cold water, set side. In a large bowl whisk together four, sugar, and salt. Sprinkle the cold butter over the top of the flour mixture and either using a pastry cutter or your hands, mix in the butter until crumbs form about the size of peas. Start with a 1/2 cup of cold water and pour into your flour/butter mixture. Stir with a spatula until the dough starts to form. You are looking for large clumps. If the dough still looks dry, add more water one teaspoon at a time until the desired consistency is reached. Form the dough into a ball, cover with plastic wrap, and place in the fridge for 1-2 hours.
When the time is up, place the unwrapped dough on a lightly floured surface. Roll the dough out into a slightly-bigger-than 9x13" rectangle.
Lightly grease a 9x13" baking dish with cooking spray and place dough inside to fit the pan, allowing one inch to hang of the sides. Set aside while you work on the filling.
For the Filling: Peel, core, and slice 8-10 apples. Place the apples in a large bowl and sprinkle with the sugar, flour, and cinnamon. Carefully toss the apples, making sure they are completely coated. Pour filling into the prepared crust. Set aside while you make the topping.
For the Crumb Topping: In a medium bowl, combine the oats, brown sugar, and flour. Use a pastry cutter to add in the butter until topping mixture resembles coarse crumbs. Stir in the chopped pecans and sprinkle crumb topping over the apples.
Trim the hanging crust so that is is even and flute in your desired style.
Preheat your oven to 375 degrees and bake the slab pie for 40-45 minutes or until the filling is bubbly and the crust is golden.
Cool slightly, slice, and serve! This slab pie is the perfect hand-held treat and is even better topped with ice cream or whipped cream... YUM!
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