apple slab pie recipe
DESCRIPTION
Luminari invites you to Celebrate Pi Day with Pie - recipe courtesy of Lisa Silberg Chef, Intellectual Nutrition www.intellectualnutrition.netTRANSCRIPT
LUMINARI invites you to Celebrate PI DAY with Pie
Raise your rolling pins in homage to the
mathematical constant
3.14www.luminari.org(412) 877 – 1888
CFM
APPLE SLAB PIE WITH CRUMB TOPPING15-20 servings, Prep: 45 mins, Bake: 40 mins 375°F
2 ¼ cups all-purpose flour (dough)
¾ tsp. salt
⅔ cup butter
8 Tbs. cold water
⅔ cup sugar⅓ cup all-purpose flour (filling)
1 tsp. ground cinnamon
¼ tsp. powdered ginger
3 ½ pounds tart cooking apples like Granny Smith, peeled, cored, and cut into ¼-inch-thick slices/approx. 10 cups
Recipe courtesy Lisa Silberg Chef, Intellectual Nutritionwww.intellectualnutrition.net
DIRECTIONS1. Pre-heat your oven to 375�F. Line a 15x10x1-inch
baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. In a large bowl, stir together the FLOUR and the SALT. Using a pastry blender, cut in BUTTER until mixture resembles coarse crumbs. Sprinkle 1 Tbs. of the COLD WATER over part of the FLOUR MIXTURE; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbs. COLD WATER at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.
2. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides. Trim dough to ½ inch beyond edge of pan. Fold dough edge over and flute as desired.
3. In an extra-large bowl, combine SUGAR, ⅓ cup FLOUR, and CINNAMON and GINGER; add APPLES. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (recipe next page).
4. Bake for 40-45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.
5. Serve warm or cool completely.
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TO BAKE AHEAD:
Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.
CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter
½ cup pecans
DIRECTIONS
1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resem-bles coarse crumbs. Stir in chopped pecans.