What’s Cooking in Gail’s Kitchen? After the Holidays: Apple Cinnamon Slab Pie! For those who were lucky enough to be gifted with one of the spectacular supermarket fruit baskets and are now wondering how to eat everything before it spoils, think outside the box. Citrus fruits can be refrigerated, as long as you don’t forget about them out-of-sight in the crisper drawer. And we all know what happens to bananas in the fridge. Ugh. Not a pretty sight. But today we’re going to talk about everyone’s favorite fruit, the mouth-watering juicy apple. In reality, slab pies are the grown-up version of a pop tart, only better. The apple filling is honest-to-goodness fruit instead of a smearing of sugary jam. And the crust is more than a pastry shell of dry dough. Its layers of flaky goodness and buttery deliciousness are magically separated by pockets of air.
APPLE CINNAMON SLAB PIE
2 9-inch pie crusts, refrigerated dough
8 apples, peeled, cored, and sliced
1 tablespoon lemon juice
1 cup sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 tablespoon warm milk, if needed
Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Place sliced apples in a large bowl. Sprinkle with lemon juice. Gently toss. In another bowl, combine sugar, flour, cinnamon, sea salt, and nutmeg. Mix well. Pour over sliced apples. Toss to coat. Roll one prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough to fill in the corners. Spread apple filling over bottom crust. Roll out second pie crust. Place over the apple filling. Pierce top of dough with a fork in several places. Sprinkle with cinnamon, if desired. Bake 35-40 minutes. To make the glaze, combine powdered sugar, melted butter, and vanilla extract. Stir until smooth. For a slightly thinner consistency, add the warm milk. Remove Apple Cinnamon Slab Pie from oven when the crust is golden brown and the juices are bubbly. Cool slab pie on a wire rack for 10 minutes before pouring glaze over top. Spread to edges. When pie is cool, slice to serve.