Apple Slab Pie with Maple Icing Recipe

yield: ABOUT 18 SLICES


4 cups (500g) all-purpose flour
1 and 1/2 teaspoons salt
1 teaspoon granulated sugar
1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
3/4 cup (180ml) very cold ice water
egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on top

10 cups peeled and chopped apples (about 4 - 5 lbs)*
2/3 cup (135g) granulated sugar
1/4 cup (31g) all-purpose flour
2 Tablespoons (30ml) fresh lemon juice
1 teaspoon pure vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

3/4 cup (90g) confectioners' sugar, sifted
2 Tablespoons (30ml) pure maple syrup
enough milk or heavy cream to thin (a couple teaspoons)

Special Equipment
10x15 inch jelly roll baking pan/sheet pan (I like this one and this one)
rolling pin
pastry cutter
pastry brush (I have the 1.5 inch size)

Recipe Notes:
Use a couple different apple varieties for best flavor-- always a tart variety like Granny Smith and a sweeter variety like Pink Lady, Fuji, Honeycrisp, etc.


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