This gorgeous slab pie serves a crowd and features cinnamon in both the apple filling and the rye flour-spiked crust. As with many pies, its flavor is just as delicious the next day, so feel free to make this one ahead.
Special Diets:
Ingredients
Method
Combine 2 cups of the pastry flour, rye flour, 1 teaspoon of the cinnamon and salt in a food processor and pulse until combined.
Add butter and pulse until the size of small peas.
Drizzle in 6 tablespoons ice-cold water and pulse, scraping down the sides halfway through. (If using coconut oil, you may need to add an additional 2 to 3 tablespoons ice-cold water to achieve a soft dough that sticks together.)
Press into two 5-inch disks.
Wrap each in plastic wrap and refrigerate until cold, 1 to 2 hours.
Preheat the oven to 350F.
Line a large rimmed baking sheet with parchment paper.
In a small bowl, beat egg with 1 tablespoon water to make an egg wash.
On a floured surface, roll out one dough disk into a 10x14-inch rectangle.
Transfer to the prepared baking sheet.
Refrigerate while you repeat with remaining dough disk.
Brush outer edge of dough on the baking sheet with egg wash.
Spread apples and accumulated juices over dough, leaving a 1 1/2-inch border.
Lay second piece of dough on top. Fold over and crimp outside edge.
Brush top crust with egg wash and cut a few small slits or circles in the top.
Bake until crust is golden brown and filling is bubbly and tender, about 50 minutes.
Cool on a wire rack until warm or at room temperature.
Cut into pieces and serve.
Nutritional Info
Serving Size
1 square
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.