Slab Apple Pie With Lattice Crust Recipes

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 RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Peel, core, and cut apples into ½-inch (1 ¼ cm) chunks.
• In a bowl, mix the chopped apples, sugar, cornstarch, cinnamon, salt, and orange zest. Set aside.
• On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into ¾-inch (2 cm) strips.
• Roll out another 2 pie crusts. Place on a 15 x 10 x 1 inch ( 38 x 26 x 3 cm) baking sheet.
• Spread out apple mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35-40 minutes at 400°F (200˚C).
• Serve warm with ice cream.
• Enjoy!

LATTICE-TOPPED APPLE PIE

Steps:

• In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

LATTICE-CRUST APPLE PIE

Steps:

• Preparing the crust:.
• In a large bowl, mix together flour, sugar, cinnamon and salt.
• Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
• Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
• Divide dough in half; shape each half into a disk.
• Wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Place oven rack in lowest position.
• Preheat oven to 400 degrees.
• In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
• Assembling the pie:.
• On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
• Fit into a 9-inch pie pan.
• Spoon filling into pan.
• Dot with butter pieces.
• Roll remaining dough into a 10-inch circle.
• Cut into 1/2 inch strips.
• To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
• Ends of strips should overlap edges of bottom crust.
• Alternately weave strips into a lattice pattern until filling is covered.
• Brush crust with egg.
• Bake until crust is golden and filling is bubbly, about 40 minutes.

LATTICED APPLE SLAB PIE BARS

Steps:

• In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle with ice-cold water, 2 tablespoons at a time, stirring with fork until dough just comes together. Divide dough in half. Cover; refrigerate 2 hours.
• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Roll out half of dough to 15x10-inch rectangle; place in pan. Sprinkle with cereal. In large bowl, mix apples, 1/2 cup sugar and the cinnamon. Arrange apples evenly over cereal.
• To make lattice top, roll out remaining half of dough to 15x12-inch rectangle. Cut lengthwise into 3/4-inchwide strips. Arrange strips diagonally in lattice design over filling. Trim and seal edges. Brush with beaten egg.
• Bake 15 minutes. Reduce oven temperature to 375°F. Bake 40 to 45 minutes longer or until crust is golden brown and apples are tender. Cool completely in pan, about 2 hours. Cut into 5 rows by 3 rows. Store loosely covered.

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.