Pioneer Woman Slab Apple Pie Recipes

APPLE SLAB PIE

Steps:

• Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
• In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
• On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
• Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.

FLAT APPLE-CRANBERRY PIE

Steps:

• Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
• Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
• Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
• Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
• Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

PIONEER WOMAN FLAT APPLE PIE W/PERFECT CRUST

Steps:

• 1. For pie crust, combine flour & salt in a large bowl. Add in butter & shortening. Using pastry cutter work butter & shortening into flour until it looks like tiny pebbles.
• 2. Lightly beat egg w/fork & add to mixture. Next add in water & vinegar. Stir mixture together til just combined & remove 1/2 the dough from bowl. Yields dough for 2 crusts.
• 3. Preheat oven to 375. In large bowl, stir together apples, sugars, flour, salt & lemon juice.
• 4. With a rolling pin begin rolling out pie crusts into large circles. Roll the dough from the center outward. With a spatula lift the dough & carefully place the circles onto large baking sheets.
• 5. Place 1/2 the apple mixture on one crust & 1/2 on the other crust. Fold over edges of crust so it covers 2-3 inches of the apple mixture. Dot the tops of pies w/chunks of butter.
• 6. Bake til filling is golden & bubbly, about 30-40 minutes. Cover edges with foil if browning too quickly.
• 7. Allow to cool slightly, then slice into wedges with a pizza cutter.