Apple Slab Pie update.

[Arkansas Granny]

Well, I made the pie and it turned out pretty decent. It's not an award winning pastry, but I won't get any complaints from the guys I work with. I used this recipe: https://www.bakepedia.com/apple-crumb-slab-pie-pat-crust/

I followed the recipe except for the filling. The only thing I did differently was to add a couple tablespoons of cornstarch and I cooked the filling in a large skillet until the juices were thickened and the apple slices had started to soften a little. I was surprised that the pastry did not get soggy at all.

If I make it again, I will probably only make about half the amount of crumb topping that it calls for and add a little more sugar to that mixture.

[eleny]

1. I'm glad it worked out

I've made oil crusts since one was posted here in this forum years ago. You have it down pat with this apple recipe. But here's the one that was posted, just an fyi. I've even just plopped about half of the recipe into the pie pan and worked it around with my fingers. Then rolled out the top crust. These oil crusts are so pliable and if you get a tear it's so easy to fix.

"buzzycrumbhunger pie crust

2-1/2 c Whole Wheat pastry flour
2/3 c oil (I use canola, but have even used olive oil for a savory filling)
1/3 c soymilk
1 t salt

That's it. Use bad white flour and cow's milk if that's your trip. Makes two crusts. You just mix with a fork, roll it between waxed paper, and flip it onto your pie plate. If you mess it up somewhere, you just patch it in. Easy to pinch a pretty edge in no time."

[Arkansas Granny]

2. Have you tried this crust with a soupy filling like pumpkin or pecan?

I'm guessing that the whole wheat flour gives it a nice flavor.

[eleny]

3. Yes, pumpkin

Definitely blueberry, apple and pineapple pies. And with the leftovers I made a pineapple turnover. But I recall the pineapple wasn't soupy.

I don't cook the apples in the syrup before putting them into the pan. Sometimes the crust gets a little soft. So next time I'll them until the apples soften and thicken in the syrup like you did.

Our climate here is arid. My experience has been that the traditional crusts got dried out before I could get them rolled out and in place. I'm not clear on adjustments that would help. So the oil crust saved me from frustration and flops. But I think you have to play around with the oils to get the one that tastes neutral for fruit pies. Sunflower or canola does it for us. Olive oil is good for savory pies.