Apple Slab

Anytime is a great time for apple pie, but now that it’s fall and getting cooler, it sounds even better! Apple Slab is apple pie made to fit a cookie sheet. It's also known as Apple Squares. This recipe comes from my wonderful sister-in-law Rachel Carpenter of John Day – she’s a great resource for creative recipes! She adapted this dessert from one she saw in “Cook’s Illustrated” magazine. The above picture is Rachel’s creation. I’d never made Cream Cheese Pie Dough before – yum! Slathered with a drizzle of apple-cinnamon glaze and a dollop of ice cream on the side, Apple Slab is a new favorite!

Cream Cheese Pie Dough: (double this for Apple Slab)
1 1/4 C. flour
2 Tbsp. sugar
1/4 tsp. salt
8 Tbsp. butter
4 oz. cream cheese
2 Tbsp. lemon juice
1-2 Tbsp. ice cold water

Mix up dough as you would a pie crust dough.

Apple Pie Filling:
12-16 apples peeled, cored and sliced
1/2 C. flour
1 C. white sugar
1 C. brown sugar
1 Tbsp. cinnamon
little lemon juice (optional)

Glaze:
Combine 1 1/2 C. powdered sugar, 1/2 teaspoon cinnamon, add apple cider and/or milk, a little at a time, until it is a consistency good for drizzling.

Make pie filling first, and let juices develop while making the crust. Mix up the crust like any other pie crust – Rachel uses a Kitchen-Aid mixer, but see tips below for another method. Be sure to double the pie crust recipe then cut the dough in half. Wrap dough in plastic wrap and chill a little or, if you’re in a rush, start rolling!
Lightly flour your work surface and rolling pin and roll out one of the halves to the size of a cookie sheet, and big enough to go up the sides of the cookie sheet. It doesn’t have to look pretty because this is a rustic apple dessert. Spread filling evenly on top and place about two tablespoons of butter in little dollops all over the apples.
Roll out the other half of the dough and lay it on top. Rachel rolls it big enough to cover the apples, but doesn’t tuck it in around the edges as with a round pie – if it’s too big when you lay it on top, cut off excess.
Cut slits in the top, and bake at 350 for 1 hour.

Angel’s Tips: I found a method I like for making pie dough which I once saw on a Julia Child’s TV show when she had a guest pie baker in her studio – this works well if you don't have a mixer. Stir the dry ingredients in a bowl. Place this on a large work surface. Cut chilled butter – I just open butter and make about 7 slices in each. Place the pads of butter in the flour mixture, covering them with some of the flour, and roll out with a rolling pin. Keep rolling and moving the butter a little bit, piling it in the flour, so it doesn’t stick to the counter. Then place it all back in the bowl. I added the cream cheese at this point, which was just slightly softened, not warm. Then add the ice cold water and lemon juice. Use wooden spoon or other big spoon for the stirring and mixing, not your hands. Once everything is mixed in, divide dough in two and chill, covered in plastic wrap.

My first time making Apple Slab, I placed it in a 9x13 baking dish, so my crust was a little thicker. I also doubled the Apple Slab recipe and used the same amount of apples for one recipe. Next time, I'll make it in the cookie sheet – more servings! – with the full amount of apples.

This recipe will work with other pie fillings as well – pumpkin, cherry, blueberry ...