Somehow pumpkin manages to get all of the credit this time of year, and while I love me some pumpkin pie, apples seem to get the short end of the stick, passed right over for PSL's and pumpkin spice everything (also can we stop with this already?). But to me, there's not much better than a slice of warm apple pie topped with fresh whipped cream or dusted with powdered sugar, like a blanket of snow.
I had seen this apple slab pie recipe years ago on smitten kitchen, and each autumn desperately want to make it but have always felt too daunted by the prospect of it. When we came home with 1 million apples from our day in the orchards, I knew this would be the perfect recipe to use up many of them.
Penelope has really been into helping in the kitchen lately. Anytime she sees me preparing to whip something up, she runs over and asks, 'Can I help?' and then proceeds to run and get her step stool. And I proceed to die on the spot.
This recipe was not exactly labor intensive, but it did involve a few different parts, the biggest of which was making and rolling out the crust. Since it's a slab pie, it's made in a large half baking sheet, which also means that your crust needs to be big enough to cover and hang over the edges. This took a lot of flour to keep it from sticking. My favorite part about this style of pie is how imperfect it is. Since I cut the entire thing into bars, I didn't feel the need to make it beautiful and instead went with a rustic look. These bars went a really long way. I sent some to work with Shaun, brought some to my office, delivered some to friends and still had a few leftover for our own enjoyment.
Oh! And in Deb's original recipe, she douses the slab pie in a powdered sugar glaze. I'm always on board for this, however, I'm also a purist and to me, pie is pie. And apple pie, at least in my family, gets covered with a layer of snowy powdered sugar, not a sugar glaze. So I dusted these bad boys with some powdered sugar, just run through a sieve.
I won't post the recipe here since I used almost her exact recipe, aside from the powdered sugar top and I added more water to the original dough to get it to come together. If you want to make it, head over to smitten kitchen for the recipe.
Are you an apple or pumpkin fan? Do you have a preference? For all of you pumpkin lovers, I'll have a sweet recipe coming up shortly!