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Apple Slab Pie



A delicious party dessert is an apple slab pie. It's a massive apple pie that's prepared on a flat pan and then served in squares. I don't see how anything could be better!


 

 

 

 

 

 

 

A recipe's required ingredients are listed below.


 

In regards to the foundation:

 

470 grams, or 3 and 3/4 cups, of all-purpose flour.

 

125 milliliters of sugar


 

Table salt, 1.5 teaspoons.

 

The recipe calls for three 12-ounce (340-gram) sticks of unsalted butter that have been chopped into tiny pieces and stored in the fridge.

 

3 and 3/4 cups of ice water


 

Regarding the salad of apples:

 

About 10 cups, or 3 and a half to 4 pounds, of apples that have been peeled, cored, and cut into pieces about half an inch in size.

 

Squeeze one lemon's juice


 

Depending on your desired sweetness level and the sugar content of the apples, use 2/3 to 3/4 cup of sugar.

 

cornstarch, 3 tablespoons

 

Ground cinnamon, measuring 1 teaspoon


 

nutmeg powder, 1/4 teaspoon

 

quarter of a teaspoon of allspice powder

 

fraction of a teaspoon of table salt


 

In order to finish:

 

One tablespoon of water blended with one beaten egg, or two teaspoons of heavy cream.

 

Effortless Operation:


 

How to Follow

 

For the purpose of laying the groundwork: Gather the flour in a large, roomy basin. Equalize the sugar and salt. After adding the butter pieces, sprinkle the flour over them. Use the index fingers of both hands to crack the butter into pea-sized bits. Alternate methods include using a robust pastry blender or two knives. I like working with my hands.

Once the mixture seems essentially unchanged, somewhat crumbly, and the butter has been chopped into tiny pieces, include half a cup of water with the help of a rubber spatula. After the dough starts to come together, mix in the water until it's absorbed. When working with dry, crumbly dough, gradually add water until a cohesive mass is formed. The dough should be mixed by hand until it forms a soft, somewhat loose ball. Make two somewhat larger pieces of pie dough by cutting the dough in half. For the base of the crust, you'll want to use the larger piece. Shape one half into a rectangle that is about 1 inch thick on top of a sheet of plastic wrap. To ensure the dough stays together, you may use plastic wrap if needed. Proceed in a similar manner with the remaining dough. Allow the dough to cool in the refrigerator for a minimum of two hours before to use.