Apple-Gruyère Slab Pie Recipe

Ingredients

• 3 cups flour
• 1 cups butter
• 1 cups shredded Gruyere cheese, divided
• teaspoon salt
• 2/3 cup ice water
• 1 tablespoon cider vinegar
• 2 pounds Granny Smith or other tart apples - peeled, cored, and thinly sliced
• 2 pounds Jonathan or other sweet cooking apples - peeled, cored, and thinly sliced
• cup packed brown sugar
• 3 tablespoons cornstarch
• 3 tablespoons lemon juice
• 2 teaspoons apple pie spice
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon cayenne pepper (optional)
• 1 large egg
• 1 tablespoon water
• Coarse sugar (for sprinkling)
• Vanilla ice cream (for serving)
• Cinnamon (for garnish)

Directions

Step 1: In a food processor, combine 3 cups flour, 1 cups butter, cup Gruyre, and teaspoon salt. Pulse until the mixture resembles coarse crumbs, which should take about 10 pulses.

Step 2: In a small bowl, mix the 2/3 cup ice water and 1 tablespoon cider vinegar. Add half of this mixture to the food processor and pulse just until combined.

Step 3: Pour in the remaining ice water mixture and pulse again until the dough starts coming together, about 8 pulses. Divide the dough in half, then shape each portion into a 5x7-inch rectangle. Wrap them in plastic wrap and chill in the refrigerator for 30 minutes.

Step 4: In a large bowl, combine the sliced apples (both tart and sweet), cup packed brown sugar, 3 tablespoons cornstarch, 3 tablespoons lemon juice, 2 teaspoons apple pie spice, 2 teaspoons chopped fresh thyme, and cayenne pepper (if using). Stir in the remaining 1 cup Gruyre cheese.

Step 5: Preheat your oven to 375F (190C). Line a 10x15-inch rimmed baking sheet with parchment paper, extending the paper over the long sides of the pan by about 2 inches.

Step 6: On a lightly floured surface, roll each portion of dough into a 13x18-inch rectangle. Transfer one rectangle to the prepared baking sheet, gently easing the pastry into the corners.

Step 7: Spoon the apple mixture over the pastry, spreading it out evenly.

Step 8: From the remaining dough, cut 1-inch strips. You can twist the strips if desired. Arrange them over the filling. Use any leftover dough to form a border around the pie, trimming the edges as needed and pressing the edges with a fork to seal.

Step 9: In a small bowl, beat together 1 large egg and 1 tablespoon water for the egg wash. Brush this mixture onto the top of the pastry.

Step 10: Bake the pie in the preheated oven for 1 to 1 hours, or until golden and bubbly. After baking, sprinkle the pie generously with coarse sugar.

Step 11: Let the pie cool on a wire rack for about 15 minutes. Use the parchment paper to carefully transfer the pie from the baking sheet to a cutting board.

Step 12: Cut the pie into 16 pieces. Serve warm or allow it to cool completely. For an extra touch, serve with a scoop of vanilla ice cream and garnish with a sprinkle of cinnamon.

Nutrition Facts

Per Serving (16 servings total):

• Calories: 261
• Total Fat: 6g (7% DV)
• Saturated Fat: 3g (16% DV)
• Cholesterol: 27mg (9% DV)
• Sodium: 197mg (9% DV)
• Total Carbohydrate: 46g (17% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 17g
• Protein: 7g (14% DV)
• Vitamin C: 3mg (4% DV)
• Calcium: 126mg (10% DV)
• Iron: 2mg (9% DV)
• Potassium: 186mg (4% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.