Apple Slab Pie

Apple Slab Pie

Celebrate National Apple Month with a delicious Apple Slab Pie. Perfect for a crowd, this easy treat is baked on a sheet tray instead of in a pie pan.  Roll out the dough and fill with apples and cinnamon, add a top crust, bake, and finish it with a drizzle of vanilla glaze. We like to serve it with a side of cinnamon swirl gelato.

For the pie crust:
4 cups all-purpose flour, we recommend White Lily
2 teaspoons salt
4 tablespoons sugar
3 sticks cold unsalted butter, cut into small cubes
7 tablespoons vegetable shortening, cut into small cubes
6-8 tablespoons cold water

For the filling:
4 pounds Granny Smith, and Honey crisp apples
1 cup sugar
2 tablespoons lemon juice
¼ cup cornstarch
3 teaspoon cinnamon
Pinch salt

1 tablespoon milk
Turbinado sugar for sprinkling

For the Glaze:
1 cup confectioners’ sugar, sifted
2-4 tablespoons whole milk
1 teaspoon pure vanilla extract
Vanilla Gelato or ice cream for serving

Put the flour, sugar, and salt in a food processor fitted with a metal blade; pulse to combine the ingredients. Add the butter and shortening and pulse only until the butter and shortening are cut into the flour, and the butter is the size of peas. Run the machine while adding the ice water, then pulse until the dough gathers together. Scrape all the dough onto a floured work surface and gather it into a large ball with your hands. Cut it in half and pat each half into a thick rectangle shape. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least four hours or overnight.

Peel and core the apples; cut them into 16 thin slices per apple. In a large mixing bowl, combine the apples, sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt.

When ready to bake:  Roll out one of the rectangles of dough into a thin rectangle about 12x18”. Gently transfer the dough to a parchment lined sheet tray. Spread the apples evenly over the surface of the dough, leaving a 2” edge. Discard any remaining liquid in the bowl.

Remove the remaining rectangle of dough from the fridge and roll it into a large rectangle roughly the size of the other crust. Place over the other crust and crimp the edges.

Place the pie in the refrigerator for at least 30 minutes, preferably an hour. Preheat the oven to 375˚F.

Brush the top of the pie with the milk and sprinkle with turbinado sugar. Place in the oven and bake for 50 to 60 minutes, or until the top is golden and the center of the pie is bubbling. Remove and cool the pie completely before glazing, about one hour. 

To Make the Glaze:

Add to the confections sugar two tablespoons of milk and the vanilla extract. Whisk to combine. Add only enough additional milk until you get a thick glaze. Drizzle over the cooled pie. Let the glaze set, then cut and serve warm with vanilla gelato or ice cream. Makes 12 servings.

Oven Roasted Pumpkin With Herb Butter, Grilled Steaks, and Apple Cider Creme

Oven Roasted Pumpkin With Herb Butter, Grilled Steaks, and Apple Cider Creme

Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping. 

To make the pumpkin:
½ cup of butter or ghee
1 teaspoon of fresh sage
2 teaspoons of fresh rosemary
3 tablespoons of chopped fresh parsley
2 garlic cloves, minced
1 medium pie or sweet pumpkin cut into 16 wedges
¼ cup olive oil
¼ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoons fresh cracked black pepper

Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside.

Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin into wedges, place the wedges on a parchment lined baking sheet, cut side down. Brush the cut side with the butter, sprinkle with salt and pepper.

Place in the oven and roast 20 minutes, turn and brush the other side with butter or ghee. Roast 10 more minutes. Remove from the oven, while still hot, brush with 1/2 of the herb butter and immediately top with grated parmesan. Reserve the remaining oil for the steaks. 

To prepare the steaks:
2 rib eye steaks, about 12 ounces each
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper

About 20 minutes before grilling, remove the steaks from the refrigerator, cover, and let sit at room temperature.

Heat the grill to high, then brush the steaks, on both sides with oil. Season with salt and pepper and place on the grill. Cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F) or 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

When finished cooking to your desired consistency, transfer the steaks to a cutting board or platter and brush with the warm herb oil. Tent loosely with foil and rest for 5 minutes before cutting.

To make the Apple Cider Creme
½  cup boiled cider*
⅓ cup sour cream
2 tablespoons fresh cream
Pinch of kosher salt

Combine all the ingredients in a blender and process until well combined, serve with steaks and pumpkin.

*To make boiled cider, place 1/2 gallon of unfiltered cider in a saucepan and cook over medium-high until reduced to 2 cups. Store in the refrigerator for up to 3 months.