Best 3 Ina Garten Apple Slab Pie Recipes
Indulge in the timeless classic of American baking with Ina Garten's Apple Slab Pie, a symphony of flavors and textures that will transport you to a world of homemade goodness. This culinary masterpiece features a flaky, buttery crust that encases a generous filling of tender, caramelized apples, each bite bursting with a sweet-tart balance. The simple yet elegant presentation of this slab pie makes it a centerpiece for any gathering, while its irresistible aroma fills the air with warmth and nostalgia. Whether you're a seasoned baker or just starting your culinary journey, Ina Garten's Apple Slab Pie is an adventure you won't want to miss.
**Additional Recipes Included:**
- Classic Apple Pie: Experience the quintessential apple pie recipe, featuring a traditional double-crust and a filling made with Granny Smith apples, cinnamon, sugar, and a hint of nutmeg.
- Rustic Apple Tart: Embrace the charm of a rustic tart with this recipe. Featuring a flaky crust and an open-face design, this tart showcases the beauty of thinly sliced apples arranged in a spiral pattern.
- Apple Crumble Pie: Delight in the comforting flavors of a classic apple crumble pie. With a buttery oat crumble topping and a gooey apple filling, this pie is a perfect blend of textures and flavors.
- Apple Hand Pies: Create individual-sized treats with these adorable hand pies. Filled with a sweet apple filling and encased in a golden brown crust, these hand pies are perfect for picnics, potlucks, or as a delightful snack.
PERFECT APPLE PIE
Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
- In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
- Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
APPLE PIE INA GARTEN RECIPE - (3.4/5)
Provided by karen2107
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees fahrenheit. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough and drape it over a 9 or 10 inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Tips:
- Select the right apples: Use a combination of tart and sweet apples for a balanced flavor. Granny Smith, Honeycrisp, and Pink Lady are great choices.
- Use fresh lemon juice: Fresh lemon juice brightens the flavor of the apples and prevents them from browning.
- Chill the dough before rolling: Chilling the dough makes it easier to handle and prevents it from becoming too sticky.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together.
- Use a sharp knife to cut the butter: Use a sharp knife to cut the butter into small pieces. This will help it distribute evenly throughout the dough.
- Don't overfill the pie: Leave about 1 inch of space around the edges of the pie crust so that the filling has room to bubble up.
- Brush the crust with milk before baking: Brushing the crust with milk will help it brown and give it a shiny glaze.
- Let the pie cool completely before slicing: Let the pie cool completely before slicing so that the filling has time to set.
Conclusion:
Ina Garten's apple slab pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and simple ingredients, this pie is sure to be a hit with everyone who tries it. Follow these tips for making the best apple slab pie:- Use a combination of tart and sweet apples.
- Use fresh lemon juice to brighten the flavor of the apples.
- Chill the dough before rolling.
- Don't overwork the dough.
- Use a sharp knife to cut the butter.
- Don't overfill the pie.
- Brush the crust with milk before baking.
- Let the pie cool completely before slicing.
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