Apple Sour Cream Slab Pie

 
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The apple season brings with it the feeling that fall has arrived and the air is brisk. The best apples you can get are probably the ones you grow yourself, so try and seek out the heirloom varieties grown near you. My favorite are the Arkansas Black, know for its, tart and crisp flavor. A blend of sweet and tart; crisp and tender apples makes the perfect pie, so add to this a tender sweet apple like Macoun or Empire.

Makes one 12- x 8-inch slab pie / Serves 8 - 10

Crust

1 recipe Hand Pie Dough (see below)

Filling

6 cups, peeled, cored, thinly sliced Granny Smith or other tart apple  (4-5 apples)

Finely grated zest and juice of 1 lemon

1/2 cup sour cream

3/4 cup sugar, plus more for sprinkling on top

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

2 tablespoons unsalted butter, cut into small pieces

Egg wash made with 1 egg whisked with 1 tablespoon milk

Preheat the oven to 400°F.

Crust | Remove the dough from the refrigerator and let sit about 10 minutes until easy to work. Divide the dough into two equal halves. On a piece of parchment paper lightly floured, roll each piece of dough into a large rectangle about 14- x 9-inches.   Place each on a rimmed baking pan and put in the refrigerator to chill.

Filling |While the crust is chilling toss the apples, as you slice them with the lemon zest and juice in a large bowl. Stir in the sour cream. In a separate small bowl combine the sugar, flour, cinnamon, nutmeg, and salt together and toss to mix. Pour the sugar mixture over the apples and stir to combine.

Spoon the apple mixture onto middle of one of the rolled sheets of pastry, leaving about 1-inch all the way around the outer edge.  Top with the butter and brush the edges of the pastry with the egg wash. Place the other sheet of pastry over the apples so the edges meet, cut off any excess dough to make an even rim all the way around. Press the edges with a lightly floured fork to seal. Decorate the top of the pie, if desired with any leftover trimmings . Brush the outside of the pastry with the egg wash, sprinkle with sugar and cut 4-5 vents in the top pastry. Place in the oven to bake 20 minutes. Reduce the heat to 375°F. and continue to bake 40-45 minutes more, until the crust is golden brown and the filling is bubbling through the vents.  Rotate the baking sheet halfway through baking. Remove from the oven and cool slightly. Serve warm, topped with homemade ice cream or lightly sweetened whip cream, sprinkled with cinnamon sugar.

Hand Pie Dough

2 1/2 cups all-purpose flour

3 tablespoons sugar

1/2 teaspoon kosher salt

1/2 pound (2 sticks) cold unsalted butter, cut into small pieces

1 large egg yolk

4 - 8 tablespoons ice cold water

Combine the flour, sugar and salt in a large mixing bowl and stir to mix.

Cut the butter into the flour mixture using a hand-held pastry blender until the butter is blended into the flour mixture and looks like coarse meal with small peas.

In a separate small bowl, whisk together the egg yolk and 1/4 cup of the water. Pour the egg mixture around the edges of the flour mixture while working together with a fork until the dough begins to come together.  Add more water as needed, 1 tablespoon at a time, as needed.  Do not over mix.

Turn the dough onto a lightly floured surface and with floured hands gently press until it comes together in a ball.  Divide dough in half roll into two logs, wrap and refrigerate at least one hour or until ready to use up to 3 days.  Divide each log into 4 even pieces.  Roll each piece of dough, one at a time on a lightly floured surface into a round about 7-inches in diameter and 1//8- inch thick.  Trim the edges to make a 6-inch circle. (If you are using this for individual crostatas you do not need to trim the edges, it can be more rustic). Place on a baking sheet, wrap and refrigerate until ready to use. Proceed with the directions for the recipe.

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