So, who wants a big ol’ slice of apple pie? Here’s a true story: growing up, I was never a fan of apple pie. Of course, whenever I had it I’m pretty sure it was the buy it from the freezer section apple pie, so it was soupy and not very nice. I’m talking about cafeteria apple pie here. Yikes. It reminded me of something the creature from the Black Lagoon would probably swim in.😀
Instead, I was all about the chocolate pies, ooey, gooey, caramel pies, and anything creamy. Eventually, though, all it took was making a homemade caramel apple pie, a sour cream apple pie, and some caramel apple sticky buns to see the light: apple desserts are a beautiful thing!
This is a Dorrie Greenspan recipe, from her cookbook Baking: From My Home to Yours. I think it’s one of the best baking books ever made. She is the maestro of all things dough and crumbly. 😎. She says that this is very similar to a dessert that her mom used to make, and even though it’s called a cake, we’re pretty much deep in pie territory. I think it was probably just called a cake because it’s made in a 9×12 pan. Today we’d call it a slab pie.
This is a great recipe for anyone who doesn’t really like making pie crust because it’s such a different kind of crust. It’s made with softened butter, and when it comes together it looks more like a really thick sugar cookie dough, although not as sweet. You make the dough, chill the two halves, roll one out and put it in the bottom of the pan (pressing any bits that break off back to the sides of the pan), put the apple mixture in, put on the top crust, and there you go! I love recipes where you can repair the crust and still have it look lovely. And since this makes a big pan of pie, it would be perfect for Thanksgiving!
So, it’s October now. Has anyone been watching any horror movies to celebrate the season? I really like old movies and foreign movies, so maybe sometime this month I’ll give a list of some of my favorites. But for right now, I’ll just say Eyes Without a Face!
- For the dough:
- 2 sticks unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tbsp. baking powder
- ½ tsp. salt
- the juice of one lemon
- 3¼-3½ cups all purpose flour
- For apples:
- 10 medium apples (Fuji or Golden Delicious are nice)
- squirt of fresh lemon juice
- 1 cup raisins (dark or golden)
- ¼ cup sugar
- 1¼ tsp. cinnamon
- To make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until smooth and incorporated, about two minutes.
- Add in the eggs and beat until fluffy, scraping down the bowl if you need to, about three minutes.
- Reduce the speed to low and add baking powder and salt until just combined.
- Add the lemon juice. Don't worry if the mixture looks curdled at this point.
- On low speed, add 3¼ cups of the flour, scraping down the sides of the bowl if you have to. The dough should look soft, but if it looks more like batter than dough, add the remaining ¼ cup flour.
- Divide the dough in half and press into rectangles. Wrap in plastic wrap and chill for at least two hours.
- To make the apples, peel and core the apples, and slice into ¼ inch slices. You can also cut these ¼ inch slices in half if you want to.
- Toss the apples in a bowl with lemon juice to keep from browning.
- Add the raisins.
- In a separate bowl, mix together the sugar and cinnamon, and then pour this over the apples and stir well to fully incorporate.
- To put it all together, spray a 9x12 pan liberally with cooking spray and set aside.
- Preheat the oven to 375 degrees F.
- Roll out one of the dough rectangles on a well floured work surface. Roll it out until it's just a little larger than the pan, and about ¼ inch thick.
- Place the dough in the bottom of the pan. If the dough comes up the sides of the pan, that's great. If it doesn't, that's fine too.
- Pour the apple mixture on top of the crust.
- Roll out the remaining dough rectangle and place it on top of the apples. If there is any overhang, nudge it down the sides of the pan.
- Brush the top crust with a little water, then sprinkle with coarse sugar.
- With a knife, make 6 to 8 slits in the crust.
- Bake for 65-80 minutes, or until the crust is nice and brown and the apple juices are bubbling.
- Cool before serving.