Humble Pie My Eye: Farmhouse Apple Slab Pie With Chinese Black Sugar
Farmhouse Apple Slab Pie With Chinese Black Sugar
Nothing says "come and get it" better then good, old-fashioned humble pie, and in this case, it's my good, old-fashioned "farmhouse apple slab pie." But, believe me, there's nothing humble about it. This pie is elevated by the flavor of three kinds of pie apples, fresh from Washington state apple orchards, Chinese black sugar, and added seasonings (see ingredient list below). Mixed together and baked perfectly in a fluted crust, this pie not only tastes delicious, but it's large enough to feed a crowd.
5 Ingredient List Is Easy
- Apples (In this case I used nine large apples and three varieties: pippin, granny smith, and gala.)
- 1/2 to 3/4 cup of Chinese black sugar (If you can't find this sugar, then use dark brown sugar. The depth of flavor was outstanding without overpowering the apples.)
- 2 teaspoons cinnamon
- a small bit of nutmeg
- a dash of pure vanilla extract
- 1/4 cup flour (It helps bind all that flavor and juiciness of the baked apple slices together. No one likes a drippy, runny pie. Keep a little extra flour for rolling the dough out.)
- Store-bought pie dough (Thaw to room temperature and follow instructions on box.)
In my opinion the apples are the star of this dish, so I don't fiddle around with the crust. Pie dough is a bit tricky and messy, so why fuss with it when you can get pre-made dough in the refrigeration section of your grocery store. I like Pillsbury dough for its ability to be rolled out just enough to fit my 9x12 inch baking sheet pan. I use one package for the bottom crust, and roll out the other package for the top, then crimp the edges, and you're set.
- Peel, core and slice the apples into quarter-inch-thick pieces. I always cook my apples on the stove top just to get them started breaking down so that the bake time isn't so long in the oven (and consequently, so darkening to the crust).
- Add the sugar, cinnamon, nutmeg and vanilla (You can follow the measurements I use which are listed in the Ingredient list, or do this to your own tastes).
- Add the flour and gently mix together into the softened apples.
- Remove from the heat and let cool down almost to room temperature.
- Place the rolled out dough from the first package onto the baking sheet, making sure to go up the sides.
- Pour in the apple mixture.
- Top with the other rolled out dough, and crimp edges.
- Cut some vents in the top to let the steam out, and then brush a thin wash of milk over all.
- Sprinkle granulated sugar over the top.
- Place the slab pie in a 425 degree F. oven, and bake for 20 minutes.
- Turn heat down to 350 for another fifteen to twenty minutes.
- Check apples with a fork to see if they are done (you want them soft but not mushy).
- Remove from oven, and let the pie rest on a rack in the prep area. I usually rest my pie for an hour or two before serving.
Our family cannot eat pie without copious scoops of vanilla ice cream, at least enough to make a cool, creamy swimming pool of sauce for the apples.
So, what are you waiting for? This is the best pie ever! You can make it in your own oh, so humble kitchen. You can enjoy the scented smells wafting through the house. And then call everyone home. It's definitely slab apple pie time!