We ditched the pie plate for this slab. Frankly, we always had issues with those glass pyrex dishes anyways. And if pies are lacking anything, it’s a crispy crust. The Baking Steel is going to blast a lot of heat directly into your pie crust. We’re talking one slab to another.
You are going to want to use parchment paper or a silipat when assembling. Otherwise, the juices from the apples will spill out onto your Steel and create a little havoc.
Apple Slab Pie
- 1 Pie Dough
- 6 Macintosh Apples, peeled, quartered and sliced thin
- 1 stick butter
- 2 Tbsp Cinnamon, ground
- 3 Tbsp Cane Sugar
- 1 Giant Tub of Vanilla Ice Cream
- Pre-heat oven at 450 degrees with Baking Steel lined on the middle to top shelf.
- Roll out pie dough into a somewhat-rectangle shaped piece, about 1/4” thick. Place on parchment paper.
- Cut stick of butter in half while still somewhat cold. Take one half and slice long strips of butter and lay across the dough.
- Sprinkle half of your cinnamon and sugar on base of dough/butter.
- Shingle apple slices back and forth across the dough, leaving about a 1” perimeter, (like you would sauce a pizza for the crust).
- Melt the other half-stick of butter in small sauce pan and toss the other half of spice and sugar and melt slowly.
- Brush the tops of the apples with tasty butter mixture.
Slide onto the Baking Steel with a pizza peel or something else that works! Bake for 15-20 minutes until golden brown.