APPLE SLAB PIE WITH SPICED GLAZE

With a flaky crust, tender apples and warm spices, this delicious handheld pie in slab form will instantly win you over! You get more crust per serving than you would with a normal pie, it is easy to eat with your hands which immediately raises its crave-able factor since I can hold it in one hand while juggling one of the kids with the other.  Finally it is topped with all the flavors in the pie because we use all the leftover spiced liquids from the apples in the glaze. My husband and I have this joke when we try to argue our point and it goes something like this conversation between Toby and Michael on the Office. In the spirit of Toby, this pie is flaky and tender and warm and covered in a runny delicious glaze that you can eat with your hands…is that not enough? should I keep going?

This blog may only be five weeks old, but my love for food blogs has been alive and well for probably a decade now. I began by bookmarking sites in my browser only to have to find alternatives to that when I found out I had thousands of them! Then I thought, I’ll be smart, so I emailed them to myself in Gmail. Finally, I just started making them into word documents and saving them to a recipe folder I could reference. All of this in the Pre-Pinterest days!

Why the trip down memory lane? Because the blog this recipe comes from is one of the first I ever really fell in love with. The photos, the recipes, the sheer unabashed love of using butter (I mean c’mon this recipe uses 3 sticks)! My love for Smitten Kitchen has been riding a high for a very, very long time. I sat down with my recipes, sorted all the ones from her blog and decided I needed to make one. Over the years I have made so many, it became difficult to choose. Part of me wanted to make the Tomato Scallion Shortcakes that are proudly featured on the cover of her cookbook, but that seemed like a bandwagon fan sort of thing to do. I wanted to show the b-side to my mixtape of Smitten Kitchen love. This Apple Slab Pie is it! It is a very recent recipe, only a couple of years old, but it is one of our favorites! It also does remarkably well in crowd settings, which I appreciated since I sent this to my husband’s office iced, and with a metal spatula. The tiny sliver that came back home tells me it was a hit! I find that we always end up with roughly 1 or 2 servings left and I think it is because his office is full of people too nice to be the person who takes the last piece. I have no such shame!

INGREDIENTS

• 3 3/4 cups all-purpose flour
• 1 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 sticks unsalted butter , very cold, diced into cubes
• 3/4 cup very cold water
• 10 apples , peeled, cored and cubed into 3/4 inch cubes (I used half Grannysmith, half Fuji)
• Juice of one lemon
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon table salt
• 1/4 cup heavy cream for brushing
• coarse sanding sugar
• 1 cup confectioners’ sugar
• the juice left over from the filling

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. To Make the Pie Crust:
3. Using a food processor, process the flour, sugar and salt for a couple of seconds.
4. Add in the butter cubes and pour water into the top feeder of the food processor slowly while pulsing the mixture until it resembles pea sized pieces.
5. ..............................................

for full recipes please see : dinnerthendessert.com

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