Winter. Finally. {And a Recipe for Dried-Apple Slab Pie}

Winter has finally found its way to Georgia.  After weeks upon weeks of unseasonably warm weather, sub-freezing temperatures have arrived with a vengeance. 

I can’t say I’m sorry.  I enjoy the warmth, but I also relish a cup of coffee by the fire, clear cold days and nights curled up under layers of blankets.  The fourth season is often a short one in Georgia, but I’d miss it if it chose to bypass us altogether.

The warm temperatures we’ve experienced up until now have led to some confusion in the garden.  I went out yesterday to cut back the asparagus ferns, brown and dry except for a few red and green berries that are still hanging around.  As I cut the stalks off close to the ground, and pulled weeds from around the bed, I noticed a couple of tender, fresh spears poking up through the dirt.  One of them was nearly white from having been covered over by a patch of chickweed, while the other was bright green tipped in purple.  I carefully cleared the space around them and left them to bask in the bright January sun.  I’m not sure they’ll survive the hard freezes we’re having overnight, but hopefully this bodes well for our spring asparagus crop.

The true onset of winter is signaled by a dearth of fresh fruits at the market.  There are still some varieties of storage apples available locally, but for the most part we’re seeing fruit that’s been flown in from far-flung places. Luckily, I had the presence of mind to dry a bunch of apples back in October.  When we received an invitation to dinner from some friends the other day, I knew just what I wanted to take as my dessert offering.

I had seen a recipe from the King Arthur Flour Baking Banter Blog for an Apple Slab.  I was intrigued by this combination pie/bar/cookie concoction, so I pinned it on one of my Pinterest boards.   I used it for inspiration, but as usual I also made the recipe my own.  The original calls for fresh apples that you layer with bread crumbs and sugar and cinnamon between two pie crusts.  This appears to result in a firmer textured filling.  I was looking for something slightly more pie-like, but that could still be sliced into neat little squares.  Enter the dried apple.

  Dried-Apple Slab Pie with Caramel Glaze

prep time: 1 1/2 hours (allows for filling to cool and crust to rest)
bake time: 1 hour
serves: 12

Ingredients

  • 2 pie crusts (you can use store bought, or your favorite double-crust pie dough recipe)
  • 2 quarts dried apples
  • Apple cider to cover apples (approximately 1 quart)
  • 2 tablespoons sucanat (can use brown sugar)
  • 1 teaspoon cinnamon
  • 1 tablespoon corn starch mixed with 2 tablespoons water (to form a slurry)
  • 1 cup evaporated milk
  • 1 cup honey granules (can use granulated sugar)
  • 1/2 stick of butter
  • 1 teaspoon vanilla extract

  1. Place dried apples in a large saucepan and cover with cider
  2. Cover and bring to a boil, allowing apples to rehydrate.
  3. Remove apples from the pan and place in a heat-proof bowl, leaving the cider behind in the saucepan.  Add the sucanat and cinnamon to the cider and return to a boil.  Slowly pour the corn starch slurry into the boiling cider mixture, whisking to avoid lumps.
  4. Boil to reduce slightly and thicken.  Remove from heat and pour over apples.  Refrigerate to cool.
  5. While the filling cools, make your pie crust dough.
  6. Preheat your oven to 350F
  7. Roll 1/2 of the pie dough out to a 9×13 inch rectangle.  Place it in the bottom of a 9×13 inch baking pan.
  8. Pour the cooled apple filling into the pan.
  9. Roll the second 1/2 of the dough out to a 9×13-inch rectangle and place on top of the apple filling
  10. Bake for 1 hour.
  11. While pie is baking, make the caramel.
  12. Combine the evaporated milk and honey granules in a heavy-bottomed saucepan.  Bring to a boil.  Allow to boil until it reaches the firm ball stage.
  13. Remove from heat, add the butter and vanilla, whisking to combine.  Continue whisking until it begins to thicken and loose its sheen
  14. When pie has finished baking, remove it from the oven and pour the caramel over the top.  Use an offset spatula to spread it evenly.
  15. Allow to cool, then slice into 12 squares.

What results is a juicy, tart filling between two flaky layers of pastry, and a creamy rich caramel glaze on top.  The fact that there’s only two tablespoons of sugar in the filling means the true flavor of the apples really comes through.  I had dried a combination of Granny Smith, Pink Lady and Arkansas Black, so the apples were all quite tart.  They balanced quite well with the sweet, buttery caramel. We ate ours plain, but I imagine it would be especially delicious topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Or maybe even for breakfast with a piping hot cup of coffee.  Curled up with a good book in front of the fire, that sounds like an excellent way to spend a cold winter morning.

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Categories: baking, dessert

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9 Comments on “Winter. Finally. {And a Recipe for Dried-Apple Slab Pie}”

  1. 16 January 2012 at 6:00 am #

    That looks so decadent! I need to dry some apple slices just so I can try this.

  2. 16 January 2012 at 9:00 am #

    Oooh,t his looks amazingly delicious! I’ve never had a pie with fried apples, but I’d love to try this. Great recipe!

  3. 16 January 2012 at 9:15 am #

    A great idea. I buy my apples fresh from Mercier’s in Blue Ridge. I will try drying mine next year. In the meantime, I’ll stop by to see if they carry dried apples.

  4. 16 January 2012 at 2:47 pm #

    I could never live in the South again–I’d miss winter too much. Can we say beautiful pie? Just fabulous!

  5. 17 January 2012 at 9:18 am #

    That is really a scrumptious pie! It looks delicious! Congrats on the top 9!

  6. 20 January 2012 at 1:15 pm #

    Wow, this looks absolutely amazing. The sticky sweetness is so appetizing!
    xo

    http://allykayler.blogspot.com/

  7. 29 February 2012 at 10:10 am #

    I imagine this is very sweet, with the concentrated intensity of dried apples, plus caramel on top!? Sounds great for winter though. Our garden had some confusion as well. I’m hoping that we’ll make it through now that we’re almost at springtime!

    • 29 February 2012 at 10:17 am #

      Hi Sara:

      It could be very sweet, but the apples I had were mostly Granny Smith with some Arkansas Black thrown in for good measure – pretty tart, and especially so given the fact that they were dried. Coupled with the caramel, it’s a nice balance. Good luck with the garden, and the weather. I think we’ll all need it!

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  1. π r squared (but these pies are round) | life, in recipes - 14 March 2012

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