Apple slab pie is a great way to feed a big crowd. Traditionally, its a double-crusted affair filled with spiced apples, and baked on a baking sheet. Short in stature, the filling is thickened to ensure neat slicing, and its topped with a sugary glaze.
And its bigreal big. Like, serves-20-people-big. Regular old single-crust pie dough just wont cut it, but making and rolling homemade pie dough for such a huge pie is a time-consuming project. So we came up with a few tricks to make the process easier. A pie this big needs a double batch of double-crust dough, but instead of trying to roll out one large crust, which was difficult to do, we rolled out four 12-inch circles, two rounds for the bottom and two rounds for the top. By taking two dough rounds and overlapping them to create one large rectangle, the dough became sturdier, and was much easier to handle. Finally, we rolled the dough in cookie crumbs to add a crisp texture and help prevent this large pie from becoming soggy.
MAKING APPLE SLAB PIE
MAKE IT NOW: Try our recipe for Apple Slab Pie, free through January 17th, 2013.
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1. Cover the dough with filling: On a lightly floured counter roll each piece of chilled dough into an 11-inch circle about 14 inch thick. Over each piece of dough, spread a thin layer of filling. If you try to pack too much filling into the cookie (and many recipes do), the cookies turn out oddly shaped and burnt because the filling leaks during baking.
2. Roll crescent shapes: Using a knife or pizza cutter, cut each circle into 8 equal wedges. Starting at the wide end, roll up each wedge into a crescent-shaped cookie. There are several traditional methods for shaping rugelach; however, we like this method because its the easiest and makes the prettiest cookies.
3. Put the point underneath: With the pointed end on the bottom, lay the cookies on the parchment-lined baking sheet, about 2 inches apart, then freeze for 15 minutes. Pinning the point underneath each cookie will prevent them from unraveling as they bake.
4. Dont let them sit: Immediately after baking, transfer the hot cookies to a wire rack to cool. A bit of the sticky filling inevitably leaks out of these cookies during baking, and it will glue the cookies permanently to the parchment paper if the cookies are allowed to cool.
1. Roll the puff pastry into a 16 by 12-inch rectangle, about inch thick, between 2 sheets of parchment paper. Remove the top sheet of parchment and prick the pastry with a fork every 2 inches.
2. Replace the top sheet of parchment and slide the dough onto a rimmed baking sheet. Place a second rimmed baking sheet on top of the dough and weight the baking sheet down with a large ovenproof dish. Bake the pastry as directed, rotating the baking sheet halfway through baking, and removing the weight, the top baking sheet, and top sheet of parchment for the final 5 to 10 minutes.
3. Cut the cooled pastry lengthwise in half with a serrated knife and trim the edges as necessary to make them straight. Cut each pastry half crosswise into 3 rectangles.
4. Cut each rectangle crosswise into 3 small rectangles (you will have a total of 18 rectangles). Each Napoleon will contain 3 rectangles of pastry stacked on top of one another, with pastry cream spread between the layers.
1. Spread the chocolate glaze evenly over the top of 6 rectangles of pastry and lay them on a wire rack set over a sheet of parchment paper (for easy cleanup). Drizzle a thin stream of the vanilla glaze crosswise over the chocolate glaze. Run the tip of a small knife or toothpick lengthwise through the icing to make a design. Let the icing set, about 20 minutes.
2. After layering the remaining rectangles of pastry with the pastry cream to make 6 individual portions, top each portion with a glazed pastry rectangle and serve.