![]() It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. I chose to make a regular crust this time. Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. If you want to be fancy, you can cut the dough into strips for a lattice crust. PRO-Tip: Mix sweet, tart, firm and not-so-firm. Roll out the second ball of dough, and use this for the top of the pie. Recipe Tips In the autumn, there are loads of terrific pie apples in the grocery stores and farmers markets. Remove the paper, and press the crust into a 9-inch pie pan. Sprinkle flour over a clean counter or a sheet of wax paper, and place a second sheet of wax paper on top of one ball. Refrigerate around 15 minutes to cool, then divide into two equal balls. Stir in 1/4 cup cold water and form into a ball. Stir in 1/2 cup canola or vegetable oil to form small crumbs. Toasted pecans, brown sugar and cinnamon combine in a crunchy, nutty topping for these apples. Combine the dry mix with the apples and stir to coat. In a separate bowl, mix together the sugar, flour, cinnamon, nutmeg and salt. Or you can use the following double pie dough recipe:Ĭombine 2 1/2 cups all purpose flour with 1/2 tsp salt and 2 tsp sugar. Crispy Smashed Apples with Cinnamon Sugar. In a large bowl, stir the apples and lemon juice together. The apple pie calls for a standard double pie crust.įeel free to use your favorite store-bought pie dough, such as Wholly Wholesome traditional or whole wheat (both varieties are lard free and vegan), Safeway’s Signature Select deep dish pie crusts, or Marie Callender’s Frozen Pastry Pie Shells. Or you can freeze individual slices for three to four months to thaw and enjoy in the future. After that, leftover pie can be covered and refrigerated for up to five days. Loosely covered, the apple pastry can sit out overnight. In order to prevent the edges from burning, I like to cover the outer rim of the pie pan with a ring of aluminum foil, leaving the center of the pie open.īake the pie on the oven’s center rack for 40 minutes or until the crust is lightly browned and the apple filling is hot and bubbly. Place the second pie crust on top, and crimp the edges of the crusts together with your hands or a fork.Ĭut a few slits into the top crust to allow steam to escape during baking. The filling will tower over the top, which is what you want because the moisture and apple juice will release when baking and cook down. Peel and slice the apples, toss in a large mixing bowl with all remaining pie filling ingredients, and transfer to the crust-lined pan. ![]() Preheat your oven to 425 degrees Fahrenheit. Line a 9 inch baking pan with one of the two pie crusts, then set this aside. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. They are actually the only variety of apple that shouldnt be used. Start by gathering all of your pie ingredients, and read through the recipe instructions. Red Delicious - These apples are suited for raw eating only and not recommended for baking. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |