BROWN SUGAR CARDAMOM APPLE SLAB PIE
PREP TIME: 3-12 hrs.
COOK TIME: 2 hrs.
MAKES: 1 pie
INGREDIENTS
PIE CRUST
5 cups all-purpose flour (750g)
1 1/2 teaspoon diamond crystal kosher salt
1 tablespoon granulated sugar
4 sticks butter, cubed and fridge cold
1 cup ice water
1 egg for egg wash
APPLE FILLING
2 tablespoons unsalted butter
2 pounds apples, I used all granny smith for a more tart pie but you can do 50/50 granny and honey crisp
1/4 cup light brown sugar
1/4 cup maple syrup
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
2 tablespoons corn starch, as needed
BROWN SUGAR FILLING
2 cups light brown sugar (360g)
4 eggs, room temperature
1 tablespoon ground cinnamon
1/2 teaspoon diamond crystal kosher salt
8 tablespoons, unsalted butter (1 stick)
1 tablespoon cornstarch
BROWN GLAZE
1 1/2 cups powdered sugar, sifted
3 tablespoons milk
1 teaspoon ground cinnamon
instructions
All the elements below in the pie can made up to 3 days in advance when stored in the fridge in air tight containers.
ASSEMBLE PIE DOUGH
Make the dough in two batches - splitting the ingredients in half per batch ( 2.5 c flour, 3/4 tsp salt, 1 1/2 tsp sugar, 2 sticks butter, 1/2 c ice water per batch)
To the bowl of the food processor add the flour, salt, and sugar and pulse 2-3 times to combine. Then lay the butter cubes evenly across your flour mixture in the food processor and pulse until you get slight bigger than pea sized pieces of butter (the food processor isn’t a black box, open in it!! check periodically!!) Then add ice water a tablespoon at a time until the mixture starts to build up along the sides and when you press a piece into a ball it holds its shape.
Place wide strips of plastic wrap horizontally and vertically, layered on top of each other like a cross and dump your pie dough mixture in the center. Using the sides or “wings” of the plastic wrap and press the dough into a rectangle. I used the rolling pin on top of the plastic wrap rolling to get the dough combined. You’ll know you’re done when you can lift the plastic wrapped parcel to the fridge without it breaking. Repeat with remaining ingredients.
Refrigerate for at least 3 hours, preferably overnight
COOK APPLE FILLING
In a large skillet over medium heat, melt the butter. Add the apples, brown sugar, maple syrup, cardamom, and cinnamon. Stir to coat evenly.
Cook at a simmer for about 15 minutes until the apples are tender, then remove from the heat, stir in the cornstarch, if needed to thicken the filling, and set aside to cool fully.
COOK BROWN SUGAR FILLING
In a large skillet over medium-low heat whisk together the brown sugar, eggs, cinnamon, and salt until combined. Bring the mixture to a simmer, where its just starting to bubble and whisk in the butter, a tablespoon at a time. Whisk in the cornstarch and set aside to cool fully.
ASSEMBLE PIE
Take one portion of the pie dough out at room temp for 15 minutes before using. Then on a lightly floured surface, cut the dough in half and stack it on top of itself. Roll it out to about a 6x7 inch rectangle.
Trim off any cracking edges and add them to the right side of the dough and fold the left, farther edge over like you’re making a sandwich. Press down to combine and then cut in half and roll out again into a 12x14 inch rectangle about 1/8th inch thick.
Lay the rectangle of dough over a quarter sheet pan ( 13.5x9.5") pressing into the edges of the pan to fit the dough snugly and trimming the edges to leave a 1 inch overhang.
Spoon on and evenly spread the cooled brown sugar filling. Sprinkle the cooled apple filling on top. Place the partially assembled pie in the fridge. Repeat steps 1 & 2 above to roll out the second piece of pie dough.
Remove the partially assembled from the fridge and lay the additional piece of pie dough ontop, trim the top layer to be a little shorter than the bottom layer. Take the bottom layer of pie dough and fold it over the top layer to make a clean seal and pinch to close, repeating all around the border. Using a toothpick or skewer, poke holes in the crust 4 across evenly and try and space rows of them about an inch apart all the way down the pie to create vents similar to that in a pop-tart.
Place the assembled pie in the fridge for 30 minutes before baking. To bake the pie, apply egg wash, heat oven to 375 F, and bake for 90 minutes until golden brown and bubbly. Cool fully before glazing.
GLAZE
Add all glaze ingredients to a medium bowl and whisk to combine. Glaze the cooled pie staying within the borders of the crust to resemble a pop-tart. Let the glaze set for at least 30 minutes before slicing and serving.
