Gooey Apple Slab Pie with Crumb Topping
AKA, Caramel Apple Crisp Baked in Shortbread Pastry
Apple Slab Pie. Crisp apples are coated in a brown sugar caramel glaze, layered over tender pate brisee and piled high with buttery crumb topping.
If you’re looking for an Apple Slab Pie recipe that slices up into nice, neat squares – this isn’t your recipe. If you’re looking for the kind of Apple Slab Pie that you scoop out with a spoon into bowls that will catch ribbons of gooey caramel apple deliciousness, search no further.
This is what I like to call a bowl and spoon dessert, a phrase coined (in my mind, at least) by Sally Schneider, author of A New Way to Cook. The dessert chapter of her cookbook includes an entire section devoted to “bowl and spoon” desserts, a phrase for which I was instantly enamored. It’s not like eating desserts with a bowl and spoon is a revolutionary idea, of course. I just love giving sloppy, gooey, saucy desserts their own category. The very idea of a bowl and spoon dessert is both homey and elegant. And that’s pretty much the best way I can think to describe this Apple Slab Pie.
This Apple Slab Pie is kind of a simpler, homey version of tart Tatin.