What a whirlwind! I had hoped to check back in sooner but the time has literally flown by. I promise you that my reasons for not posting have been good ones and I’m still spinning with the amount of “to dos” on my plate at the moment. Zach and I woke up one day last week and realized we had more laundry in our hamper than in our closets. Which is to say, that with our current schedules we’re feeling ahead of the game if we have clean underwear in the drawer and milk in the fridge.
With my 2 graduate classes this semester and his 1, we see each other for dinner only 1 night during the week. Our weekends come crashing down with piles of homework, a dog that needs a walk, and dust collecting on every surface. Don’t even get me started on the yard. We have what can only be described as the “Weed Mutiny of 2010″ going on. Fortunately, Zach’s parents arrive next weekend to help us quiet that rebellion.
But thanks to the insanity and hard work, I’ve accomplished quite a bit. I’ve written a little over 30 pages for that “project” I’m working on, started a new job, and even landed one of my recipes in an actual cookbook!
A while back I entered my Chocolate Hand Pies recipe in a contest to be included in the forthcoming Foodista Best of Food Blogs Cookbook from Andrews McMeel Publishing. My recipe, along with recipes from 99 other bloggers, was selected out of over 1,500 entries! I’m honored to say the least.
For those interested, the book comes out on 10/19 (that’s Tuesday!) and can be purchased from Amazon. However, there is talk from the publisher about organizing a “buying day” to push the book into Amazon’s Top 100 for the day which will result in Amazon offering a price discount – so you may want to wait. I’ll have more details on that date soon if you want to wait to purchase.
Ok, now on to the good stuff. I’ve been dieing to make this recipe since it first appeared on King Arthur Flour’s blog some time ago. I immediately respect a dessert that isn’t afraid to make a bold entrance and SLAB definitely accomplishes that. I also love that this recipe has all the makings of a traditional apple pie but presents them in a package that can serve a crowd and if necessary, be eaten by hand.
Bourbon Apple Slab Pie
Adapted from King Arthur Flour’s “Baking Banter”
To make this my own, I added walnuts to the filling and tossed some bourbon into the glaze, because frankly, what is apple pie (or fall for that matter) without a nice drizzle (or dousing) of bourbon. For the crust, I used the recipe that the KA ladies used. However I substituted 1/4 cup of buttermilk for the buttermilk powder and ended up using about 4 Tbs of ice water. Most double crust pie recipes should work for this recipe if you already have one you like.
For the slab
1 recipe, double pie crust
7-8 medium-sized Granny Smith apples, cored & sliced
1 cup panko bread crumbs
1/3 cup walnuts, chopped
2/3 cup sugar + 1 tsp cinnamon (mixed)
For the glaze
2 cups confectioners’ sugar
1/4 cup maple syrup
2 Tbs bourbon
1 teaspoon cinnamon
pinch of salt
2-3 Tbs milk (until you get a glaze/drizzly consistency)
1) Divide the pie dough into one larger piece and one smaller piece (about 60/40) – just eyeball it. Shape into rectangles, wrap in plastic wrap, and chill at least 30 minutes.
2) Remove the larger piece of chilled dough from the refrigerator and roll into a rectangle approximately 11 x 15. Transfer the crust to an ungreased 9 x 13 pan and patch up any holes. Push the dough up the sides of the pan slightly. Put the crust back in the fridge.
3) Preheat the oven to 350 degrees. Peel, core, and slice apples, set aside.
4) Remove the bottom crust from the fridge and spread bread crumbs and walnuts on the bottom crust. Top with the apples and sprinkle with cinnamon sugar.
5) Remove the smaller rectangle of dough from the fridge and roll it into a 9 x 13 rectangle. Gently place the top crust over the apples, some apples may peak through. Seal the edges of the two crusts, but there may be places where they won’t meet – that’s fine. Just before baking, slash it with a knife 6 or 8 times to allow steam to escape.
6) Bake 1 hr, cool completely.
7) To make the glaze, combine the first 5 ingredients in a small bowl and whisk until smooth. Gradually add the milk until you get the right consistency. You want it a little thicker than a runny glaze but thinner than an actual icing. Drizzle over the slab and serve immediately (if you want a gooey glaze) or refrigerate for a firmer consistency.