Crust Preparation
Gather Ingredients
To begin with the preparation of a delicious Apple Slab Pie, it’s essential to prepare the crust correctly. This involves gathering the necessary ingredients and following proper techniques.
Here are the ingredients needed for a single pie crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
Additionally, you’ll need a few extra ingredients for the apple filling:
- 6-8 medium-sized apples, peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
To prepare the crust, follow these steps:
- In a large mixing bowl, combine the flour and salt. Whisk together until well combined.
- Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
- Gradually add the ice-cold water to the mixture, stirring with a fork until the dough starts to come together in a shaggy mass. Be careful not to overwork the dough at this stage.
- Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. This will allow the gluten to relax, making the dough easier to roll out.
Once you’re ready to proceed with assembling the pie, remove the chilled dough from the refrigerator and let it sit at room temperature for 10-15 minutes before rolling it out to fit a 9×13-inch baking dish.
The crust preparation is a crucial step in making an Apple Slab Pie, as it serves as the foundation for the entire dessert. A good crust can elevate the overall flavor and texture of the pie, while a poor one can make it unappetizing.
When it comes to preparing the crust for an Apple Slab Pie, there are several key considerations to keep in mind. First and foremost, the type of flour used is essential. All-purpose flour is a popular choice for pie crusts, as it provides a delicate balance between texture and flavor.
To make the crust, you will need 2 1/4 cups of all-purpose flour, 1 tsp salt, 1 cup cold unsalted butter, and 1/4 cup shortening (such as Crisco). It’s essential to use cold ingredients, as this will help to create a flaky texture in the finished crust.
Begin by combining the flour and salt in a large mixing bowl. Whisk together until the mixture is well combined and forms a uniform crumb. Next, add in the cold butter and shortening, using a pastry blender or your fingertips to work them into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Continue to mix the crust ingredients until they form a shaggy dough, then turn the dough out onto a lightly floured surface. Use your hands to knead the dough for about 2 minutes, until it comes together and forms a cohesive ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and make the dough easier to work with. This step is crucial in ensuring that your crust turns out flaky and tender rather than tough and dense.
Once the dough has chilled, remove it from the refrigerator and let it come to room temperature. Then, roll it out into a rectangle that’s about 1/4-inch thick. Transfer the rolled-out dough to a 9×13 inch baking dish or jellyroll pan, pressing it into the corners of the dish with your fingers.
Trim any excess dough from around the edges of the pie dish and crimp the crust by folding the edge under itself to create a decorative border. Use a pastry brush to apply a small amount of egg wash (beaten egg mixed with a little bit of water) to the crust, then prick it with a fork a few times to prevent the dough from bubbling up during baking.
1 1/2 sticks (6 tablespoons) cold unsalted butter, cut into small pieces
Crust preparation is an essential step in baking a delicious and flaky pie crust for your apple slab pie recipe.
To begin, you will need to prepare 1 1/2 sticks (6 tablespoons) of cold unsalted butter. It’s crucial that the butter remains cold, as this will help create a flaky texture in the finished crust.
Next, cut the cold butter into small pieces. You can do this by placing the butter on a clean and flat surface, such as a wooden cutting board or a marble countertop, and using a sharp knife to chop it into tiny pieces.
The key is to make sure that the butter is evenly distributed in size, so aim for pieces that are about 1/4 inch (6 mm) in diameter. This will ensure that the butter is fully incorporated into the dough as you mix it.
1 cup allpurpose flour
Crust preparation is a crucial step in creating a delicious Apple Slab Pie. To begin, you will need 1 cup of all-purpose flour, which serves as the foundation for your crust.
Here’s a breakdown of what to do with that 1 cup of flour:
- First, place the cup of all-purpose flour into a large mixing bowl. It’s essential to use a clean and dry environment to avoid any contamination or moisture issues.
- Sift the flour: Gently pass the flour through a sifter or a fine-mesh strainer to remove any lumps and aerate the flour. This helps to evenly distribute the ingredients and ensures a smooth texture.
Next, you will need to add other ingredients to the flour to enhance its structure and flavor. The standard ratio for making a classic pie crust is 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of sugar.
Now, let’s focus on preparing the dough:
- In a separate bowl, whisk together the flour, salt, and sugar to create a uniform mixture. Make sure there are no lumps or clumps in the dry ingredients.
- Add 1/2 cup of cold unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
The final step in preparing your crust is to create the right texture and consistency:
- Add 1/4 cup of ice-cold water to the mixture. Use a fork to gently mix the dough until it comes together in a ball. Be careful not to overmix, as this can lead to a tough or dense crust.
- Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable. Divide the dough into two equal pieces and shape each piece into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
Now, your crust is ready to be used in the Apple Slab Pie Recipe. Remember to follow the instructions carefully, and don’t hesitate to adjust any ingredient ratios or add a pinch of salt to bring out the flavors.
1 teaspoon salt
For an exceptional Crust Preparation in an Apple Slab Pie recipe, it’s crucial to understand that the foundation lies in creating a perfect balance between flaky crust and savory flavor.
The initial step involves preparing the ingredients for the Crust Preparation, which includes 2 1/4 cups of all-purpose flour, 1 teaspoon of salt (as specified), 1/2 cup of cold unsalted butter cut into small pieces, and 1/4 cup of shortening such as Crisco. The presence of salt in this initial stage aids in enhancing the flavor profile of the crust.
Combine the flour and salt in a large mixing bowl and whisk until well combined. The addition of salt not only adds taste but also helps control yeast growth, which is essential when making dough for baked goods like pies.
Next, add the cold butter pieces to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining. This process is known as “cutting in” the butter. The presence of salt at this stage helps inhibit the growth of bacteria, which can affect the flavor and texture of the final product.
Following the initial mixing, incorporate the shortening into the mixture and continue to blend until it resembles coarse crumbs with some larger pieces still visible. The combination of cold butter and shortening will produce a flaky texture once baked, while salt helps prevent excessive browning and adds flavor to the crust.
Mixing the ingredients just until they come together in a cohesive mass is essential; overworking can result in a tough, dense final product. Proceed with caution and patience when handling cold butter and shortening as they can break down quickly under pressure, affecting the flakiness of the finished crust.
Crust preparation is an essential step in making an exceptional Apple Slab Pie. A good crust can elevate the flavors and textures of the filling, while a subpar crust can detract from the overall experience.
The process begins with creating the dough for the crust. This typically involves mixing together flour, salt, and sugar in a large bowl until well combined.
Next, add cold unsalted butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until the butter is distributed evenly throughout the dough.
Gradually add ice-cold water to the mixture while gently stirring with a fork. Be cautious not to overmix, as this can result in a tough crust.
The key to achieving the perfect texture is to keep the ingredients cold and to mix just until the dough comes together in a cohesive mass.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable.
Divide the dough in half, shape each portion into a flat disc, and wrap them individually in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours to allow the gluten to relax.
When you’re ready to roll out the crust, remove one of the chilled discs from the refrigerator and let it sit at room temperature for 10-15 minutes before rolling it out to a thickness of about 1/8 inch.
This will ensure that the dough is pliable enough to be rolled into the desired shape without cracking or breaking apart.
Roll out the crust large enough to fit an 11×15-inch jelly roll pan, then transfer it to the prepared pan and trim any excess dough from the edges.
Crust preparation for Apple Slab Pie is a straightforward yet crucial step that can make all the difference in achieving the perfect pastry texture and flavor combination.
Mix and Chill the Crust
To prepare the crust for an Apple Slab Pie, we need to focus on creating a flaky and tender pastry that will provide the perfect base for our delicious filling.
The first step in making the crust is to combine the dry ingredients in a large bowl: all-purpose flour, cold unsalted butter, granulated sugar, salt, and ice-cold water. It’s essential to use cold ingredients, as this will help keep the butter from melting too quickly and ensure that our pastry remains flaky.
We start by mixing together 3 cups of flour, 1/2 teaspoon of salt, and 1 tablespoon of granulated sugar in a large bowl until well combined. It’s crucial to use high-quality ingredients, such as fresh ice-cold water and real butter, for the best flavor and texture.
Next, we add 1 cup of cold unsalted butter, cut into small cubes, to the dry ingredients. We then use our fingers or a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining. This is crucial in creating the flaky layers that will make up our crust.
Now we add 1/4 cup of ice-cold water to the mixture and use a fork to gently mix the dough until it comes together in a shaggy mass. It’s essential not to overmix at this stage, as this can lead to a tough crust.
To complete the preparation of our crust, we need to chill it for at least 1 hour or up to 2 hours before rolling it out and lining the slab pan with pastry.
Combine butter and flour in a bowl until it resembles coarse crumbs. Add salt and mix until combined. Gradually pour cold water into the mixture while mixing with a fork. Stop adding water when dough starts to form.
The first step in making a delicious Apple Slab Pie is to prepare the crust, which is essential for the structure and flavor of the pie.
Begin by combining butter and flour in a large bowl until the mixture resembles coarse crumbs. This is often referred to as making a pastry crumb.
Add salt to the mixture and mix it thoroughly with your fingers or a pastry blender, just until the salt is evenly distributed.
Gradually pour cold water into the mixture while mixing with a fork, taking care not to add too much liquid at once. The key here is to add the water in small amounts, as this will help prevent the dough from becoming too soggy or sticky.
Stop adding water when the dough begins to form a cohesive mass and starts to pull away from the sides of the bowl. This is often referred to as the dough coming together.
At this stage, you should have a rough, crumbly mixture that resembles a thick batter, but don’t worry if it looks a bit shaggy at this point – just keep mixing and adding water in small increments until the dough reaches the desired consistency.
Filling Preparation
Peel, Core, and Slice Apples
To prepare apples for the apple slab pie recipe, we need to follow a few essential steps that include washing, peeling, coring, and slicing the apples.
Here’s a step-by-step guide on how to fill, peel, core, and slice apples:
Filling Preparation
- Select the right variety of apples for your apple slab pie. Choose firm and sweet varieties like Granny Smith or Fuji.
- Wash the apples thoroughly in cold water to remove any dirt, wax, or pesticide residue.
- Dry the apples with a clean towel or paper towels to prevent any excess moisture from affecting the pie’s texture.
Peeing Apples
- Peel the apples using a vegetable peeler or a paring knife. Start at the top of the apple and peel it in one continuous motion.
- Remove any remaining bits of peel from the apple’s surface.
Coring Apples
- Place an apple on its side and locate the core. You can use a melon baller or a coring tool to remove the core.
- Gently twist the corer or scoop out the core, being careful not to damage the surrounding flesh.
Slicing Apples
- Place a peeled and cored apple on its side and slice it into thin wedges using a sharp knife.
- For the apple slab pie, you’ll want to cut the apples into uniform slices. You can use a mandoline or a sharp knife for this task.
After completing these steps, your apples are now prepared and ready to be used in the apple slab pie recipe!
Peel, core, and slice 68 mediumsized apples (e.g., Granny Smith or Golden Delicious). A study by the United States Department of Agriculture found that using a combination of sweet and tart apple varieties enhances flavor.
To fill the 9×13-inch slab pie with 68 medium-sized apples, you’ll need to follow a few steps to prepare them for use.
First, choose your apple varieties carefully, opting for a mix of sweet and tart options like Granny Smith and Golden Delicious. This combination will provide a balanced flavor profile in the finished pie.
Next, wash and peel 68 medium-sized apples using a vegetable peeler or a paring knife to remove their skins. This step is important, as it allows for even cooking and helps prevent bitterness from the apple skins.
Once peeled, use an apple corer to remove the seeds and cores from each apple. Be careful not to press too hard, as this can cause the apples to break apart. You want to leave the apples intact so they retain their shape during baking.
With the seeds and cores removed, place the peeled apples on a cutting board or other stable surface. Hold an apple firmly in place with one hand, then use a sharp knife to slice it into thin wedges, about 1/8 inch thick. Repeat this process for each of the remaining 67 apples.
As you fill and slice the apples, try to maintain even thickness throughout to ensure that your pie bakes evenly and prevents hotspots during cooking. It’s also essential to keep track of how many sliced apples you have at any given time to stay on schedule for assembling the pie crust and filling.
Cooking the Pie
Assemble and Bake the Slab Pie
The process of cooking the pie begins by preheating the oven to 375°F (190°C).
A 10×15 inch baking sheet is used as a makeshift pan for this slab pie, lined with parchment paper to prevent it from sticking.
The crust is then spread evenly over the prepared baking sheet, leaving about 1/2 inch of space around the edges.
Making sure not to let the filling touch the edges of the crust, it’s a crucial step in preventing the edges from becoming soggy and uneven during baking.
Now, fill the crust with a mixture of sliced apples, granulated sugar, all-purpose flour, cinnamon, nutmeg, and salt. The right ratio of sweet to tart is achieved by using 2/3 granulated sugar to 1/3 brown sugar in combination with 6-8 medium-sized apples.
Roll out the second piece of dough for the crust to fit over the top of the filling. Brushing the edges of this rolled-out dough with water before placing it on top helps ensure a good seal.
Cut a few slits in the center of the pie, creating small air vents to allow steam to escape during baking.
To prevent any excess butter or sugar from spilling over onto the oven floor while the pie is baking, some parchment paper can be placed under the rack holding the pie.
Pop the pie into a preheated oven at 375°F (190°C) for about 50-60 minutes until it’s golden brown on top and the apples are tender when poked with a fork.
When you notice the crust turning golden, reduce the heat to 350°F (175°C) for an additional 10-15 minutes. Keep in mind that oven times might vary depending on your specific setup.
Arrange sliced apples in a 9x13inch baking dish. Roll out chilled dough to fit the top of the pie, leaving a 1/2 inch overhang around the edges. Crimp the edges to seal the pie and cut slits for ventilation.
- Preparing the filling is just the beginning, as it’s time to assemble the pie and give it a beautiful, flaky crust.
- To start, preheat your oven to 375°F (190°C). This will ensure that your pie bakes evenly and at the right temperature.
While the oven is heating up, let’s focus on arranging the sliced apples in the baking dish. For this recipe, you’ll need:
- 9-10 medium-sized apples, peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Spread the sliced apples evenly across the bottom of a 9×13-inch baking dish. You can overlap them slightly, but make sure to leave some space between each piece.
Now it’s time to roll out the chilled dough to fit the top of the pie. Take your rolled-out dough and place it on top of the apple filling, pressing the edges gently onto the dish to seal.
Leave a 1/2 inch overhang around the edges of the pie, making sure not to stretch the dough too thin. This will help create a beautiful border when you crimp the edges.
Crimp the edges of the pie by pressing them with your fingers or a fork, working in a circular motion from one side to the other. Make sure to seal any gaps between the crust and the dish.
Finally, use a sharp knife to cut slits for ventilation on top of the pie. These will help steam escape during baking and prevent the pie from bubbling over.
Place the pie in the preheated oven and bake at 375°F (190°C) for 40-50 minutes, or until the crust is golden brown and the apples are tender.
Once the pie is done, remove it from the oven and let it cool on a wire rack. You can serve warm or chilled, depending on your preference!
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