Slab Apple Pie or Apple Pie Squares
Apple pie baked in a rectangular baking sheet creates more crust to filling ratio. Cinnamon spiced apple filling drizzled with a vanilla glaze.
- 1 cup butter cut into pieces and frozen
- 1/3 cup lard or shortening cut into pieces and frozen
- 3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg yolk
- 1 tablespoon lemon juice
- 1/2-2/3 cup ice water
- 8-10 tart apples peeled, core
- and thinly sliced
- 1/2 cup sugar
- 1 teaspoons cinnamon
- zest and juice from 1/2 lemon
- 2 tablespoons butter
- 1 cup confectioner's sugar
- 2 tablespoons milk
Cut the butter and lard into pieces and place in the freezer.
In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.
Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas.
In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust.
Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.
Place the apples in a large bowl. Toss apples with the zest and juice from 1/2 a lemon.
In a small bowl, mix sugar and cinnamon. Sprinkle over apples and stir to coat the apples. Set aside.
Line a 10 x 15-inch jelly with pie dough that has been rolled out to a 13 x 18-inch rectangle. Gently pat into the bottom of the jelly roll pan.
Pour the apples into the pastry lined pan and gently press the apples into an even layer. With a pastry brush carefully brush the edges of the dough.
Roll out second half of dough into a rectangle that is 11- x 16-inches. Carefully cover apples with pastry and press edges together. Crimp with a fork to seal edges.
Poke several holes in the top crust to create steam vents. Place in a preheated 425 degree oven and bake for 15 minutes. Turn the heat down to 400 degrees and continue to bake for an additional 15 minutes or until the crust is golden brown. Remove from oven and let cool on a wire rack for 15 minutes. Then drizzle with glaze.
To make the glaze:
Whisk milk into confectioner's sugar until smooth. Drizzle from a spoon over partially cooled top crust.