Page 371 - Pie Squared

EASY-AS-PIE APPLE SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 12 to 16

Too often, doughphobia keeps even the most accomplished cook
from making a pie. It’s been said that Nora Ephron, an excellent
cook by all reports, refused to make her own pie crust when store-
bought versions were available. My goal is to encourage pie-baking,

whether dough-making or not. The right pie for a novice pie-maker,
this spicy, sweet pie is made with mostly pantry ingredients and my
sure-fire pie dough recipe. I’ll try to understand if you must buy the
pie crust and I’ve even provided instructions for using one (see

here). But whatever you do, make this pie—it’s made to eat out of
hand and great for kids’ parties or picnics.

Make Ahead: Freeze the unbaked pie, wrapped tightly in plastic and
then in foil, for up to 1 month. Bake straight from the freezer.

ALL-BUTTER CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING
2 pounds (900 g) apples, about 4 large

⅓ cup packed (75 g) light brown sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice