Apple slab pie recipe

LUMINARI invites you to Celebrate PI DAY with Pie

Raise your rolling pins in homage to the

mathematical constant

3.14www.luminari.org(412) 877 – 1888

CFM

APPLE SLAB PIE WITH CRUMB TOPPING15-20 servings, Prep: 45 mins, Bake: 40 mins 375°F

2 ¼ cups all-purpose flour (dough)

¾ tsp. salt

⅔ cup butter

8 Tbs. cold water

⅔ cup sugar⅓ cup all-purpose flour (filling)

1 tsp. ground cinnamon

¼ tsp. powdered ginger

3 ½ pounds tart cooking apples like Granny Smith, peeled, cored, and cut into ¼-inch-thick slices/approx. 10 cups

Recipe courtesy Lisa Silberg Chef, Intellectual Nutritionwww.intellectualnutrition.net

DIRECTIONS1. Pre-heat your oven to 375�F. Line a 15x10x1-inch

baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. In a large bowl, stir together the FLOUR and the SALT. Using a pastry blender, cut in BUTTER until mixture resembles coarse crumbs. Sprinkle 1 Tbs. of the COLD WATER over part of the FLOUR MIXTURE; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbs. COLD WATER at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides. Trim dough to ½ inch beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine SUGAR, ⅓ cup FLOUR, and CINNAMON and GINGER; add APPLES. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (recipe next page).

4. Bake for 40-45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

5. Serve warm or cool completely.

��

TO BAKE AHEAD:

Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.

CRUMB TOPPING

1 cup quick-cooking rolled oats

1 cup packed brown sugar

½ cup all-purpose flour

½ cup butter

½ cup pecans

DIRECTIONS

1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resem-bles coarse crumbs. Stir in chopped pecans.