APPLE SLAB PIE (TART)

APPLE SLAB PIE (TART) image

Yield 16 - 20 slices

Number Of Ingredients 14

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Pastry:
2 cups pastry flour
1/2 tsp salt
1/2 cup cold unsalted butter
4 - 6 tbsp ice water
Filling
1 1/2 lbs (abt 6 cups) baking apples, peeled, cored, and sliced
1/3 cup sugar
3/4 tsp apple pie spice (cinnamon??)
2 tbsp boiled cider
3 tbsp King Artheur Flour Pie Filling Enhancer
pinch salt
1 tbsp lemon juice
1 egg beaten w/ 1 tbsp water

Steps:

Pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive. Form pastry into two rectangles, wrap in plastic, and refrigerate for 1 hour. Filling: Mix all the ingredients (except egg wash). Roll one piece of pstry into a 17" x 7" rectangle, trimming the edges. Roll the second piece into a 16 x 6" rectangle, trimming again. Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4" wide bare edges. Center the other piece of pastry over the apples and press down, crimping the edges with a fork to seal. Brush with egg wash and cut several vents. Maybe sprinkle w/sugar, too. Bake for 15 minutes at 425F, then reduce the heat to 375F and bake for 12 to 14 minutes until golden brown. Drizzle w/caramel, cut into wedges. Serve w/ice cream.