Apple Slab Pie

I love this pie for 2 reasons:  1. it's really good and 2. it makes a lot.  Although it seems like a hassle to incorporate crushed animal crackers into the pie crust {and it is}, it's totally worth it.  Yes, it can be made without them and it tastes delicious but those crushed cookies add just a little something extra.

This pie is the perfect balance of tart and sweet and has a lovely consistency.  Because the apples are drained it is not too runny making cutting it into bars a breeze.

Apple Slab Pie
Makes 1 - 18" x 13" pie
Source:  Slightly adapted from America's Test Kitchen

8 tart apples {I used granny smith} peeled, cored, and sliced thin
8 sweet apples {i.e. golden delicious, Macintosh, etc.} peeled, cored, and sliced thin
1 cup granulated sugar
½ teaspoon of salt
6 Tablespoons of either minute tapioca or cornstarch
2 teaspoons of ground cinnamon
3 Tablespoons of lemon juice

For crust:
1½ cups of animal crackers
½ cup of sugar
2 (15 oz.) boxes of of double pie crust or 2 recipes of homemade double pie crusts {you need 4 pie crusts total}

Glaze for pie:
¾ cup of reserved apple juice (from filling)
1 1/2 Tablespoons of lemon juice
1 Tablespoon unsalted butter
1¼ cup powdered sugar

For the pie: Combine the apples and sugar in a colander set over a large bowl. Let rest, tossing occasionally until the apples release their juices, about 30 minutes. Press gently on the apples to extract the liquid and reserve ¾ of a cup of the juice.

For crust: Adjust oven rack to lower-middle position and heat the oven to 350 degrees. Pulse crackers and sugar in food processor until they are finely ground. Dust the work surface with 1/4 of the cracker mixture; brush half of one pie round with water, overlap with second pie round and dust top with another 1/4 of the cracker mixture.  Roll out the dough to 19 x 14 " and transfer to a 18" x 13" rimmed baking sheet. Roll top crust in the same way and set in the refrigerator until ready to use.

For the filling: Toss the drained apples with salt, tapioca or cornstarch, cinnamon, and lemon juice and arrange evenly over the bottom crust, pressing lightly to flatten. Brush the edges of the bottom crust with water and arrange the top crust on the pie. Press the crusts together and use a paring knife to trim any excess dough. Use a fork to crimp and seal the outside edges of pie. 

Bake until the pie is golden brown and juices are bubbling, 50 minutes to 1 hour. Transfer to a wire rack and let cool for 1 hour.

For the glaze: While the pie is cooling, simmer the reserved apple juice in a saucepan over medium heat until syrupy and reduced to ¼ cup, about 10 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in the powdered sugar and brush glaze evenly over the warm pie. Let the pie cool.

1 comment:

Our Neck of the Woods said...

I'm intrigued by the animal crackers in the crust! I bet it is delicious. Looks really yummy!