Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.
Have a recipe that you would like to take and either Multiply OR Divide, then take and check the following recipe multiplier and divider tool out by Clicking Here just a matter of copy and paste the recipe and when your done hit a button check it out today:
Frosted Apple Slab Pie
Crust:
3 3/4 cups all-purpose flour
campaignIcon
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small cubes
3/4 - 1 cup cold water
Filling:
8 cups peeled, cored and thinly sliced Granny Smith apples (about 2 1/2 lb, 6
medium)
2 teaspoons fresh lemon juice
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
campaignIcon
1 cup crushed cornflakes
heavy cream (for brushing the dough)
coarse sugar (for sprinkling)
Glaze
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon half-and-half
To make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the butter cubes and toss to coat with the flour, then, using a pastry cutter, cut the butter into the dry ingredients until the pieces of butter are about the size of peas. Add 3/4 cup of the water and stir until a rough dough starts to come together. If the dough is still too dry or crumbly to bring together, add the remaining 1/4 cup of water, 1 tablespoon at a time, until the dough holds together.
Use your hands to shape the dough into a ball, then divide it in half, making one piece just slightly larger than the other. Shape each piece of dough into a rectangle and then wrap in plastic wrap. Refrigerate for at least one hour (or up to 2 days).
Preheat oven to 350 F. Line a 15x10-inch rimmed baking sheet with parchment paper and set aside.
To make the filling: Add the apples and lemon juice to a large bowl; toss to coat. In a small bowl, stir together the sugar, cinnamon, nutmeg, and salt. Add to the bowl with the apples and toss to coat.
To assemble:
On a lightly floured work surface, roll the larger of the two pieces of dough into an 18x13-inch rectangle (roughly, it doesn't have to be perfect!) - lifting and turning as you go to make sure the dough isn't sticking. Transfer the dough to the prepared pan (I like to roll it around my rolling pin), and very gently ease it down into the bottom and up the sides of the pan. Trim the dough so it only overhangs the edges of the pan about 1/2 to 3/4-inch on all sides. Sprinkle the cornflakes evenly over the crust, then add the apples on top and spread them in an even layer.
Roll the second piece of dough into a rectangle that's just slightly larger than your pan - again, flour your work surface and lift and turn the dough as you go to ensure it doesn't stick. Gently move the dough (again, I like to roll it around my rolling pin) and cover the filling with it. Fold the edges of the bottom crust over the top piece of dough and seal them together with your fingers. Cut 1-inch slits over the surface of the dough so steam can escape.
(At this point, I refrigerated my pie for about 20-30 minutes just to ensure the dough was really cold when it hit the oven - if you work quickly this probably won't be necessary, but I was stopping to take pictures.)
Brush the surface of the dough with heavy cream and sprinkle with coarse sugar (this will promote browning of the crust). Bake the pie for about 50 minutes, or until the crust is golden brown and the filling is bubbling. Transfer the pan to a wire rack and allow to cool to room temperature.
To make the glaze: In a small bowl stir together the confectioners' sugar, vanilla, and half-and-half. Drizzle the glaze over the cooled pie - allow to set for a few minutes then cut the pie into squares and serve.
No comments:
Post a Comment