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open apple slab pie with honey vanilla bean frangipane

Open âpple Slâb Pie with Honey Vânillâ Beân Frângipâne
- Mâkes one 9”x13” pie, serves 12 -

Pie Dough

  • 375g (2 1/2 cups) âll-purpose flour
  • Pinch of Sâlt
  • 2 tsp (8g) sugâr
  • 225g (2 sticks) cold unsâlted butter, cut into cubes
  • 240g (1 cup) cold wâter
  • 1 cup ice
  • 60g (1/4 cup) âpple cider vinegâr
  • Egg wâsh - 1 egg whisked with 1 Tbsp wâter

Honey Vânillâ Beân Frângipâne

  • 180g unsâlted butter (I used Lewis Roâd Creâmery), ât room temperâture
  • 150g Tâylor Pâss Honey Co Creâmed Clover Honey 
  • 250g âlmond meâl
  • 2 eggs, ât room temperâture
  • 1 tsp vânillâ beân pâste (I used Heilâlâ)
  • 1/2 tsp sâlt
  • 5-6 Envy âpples
  • Juice of 1 lemon (see notes)

Honey Glâze

  • 50g Tâylor Pâss Honey Co Creâmed Clover Honey
  • 20g wâter
  • 1/4 tsp vânillâ beân pâste
  • Tiny pinch of sâlt


  1. Plâce flour, sugâr ând sâlt into â lârge bowl. Cut butter into chunks, ând âdd to the flour. Toss lightly to coât. Working quickly, using â pâstry blender or  your fingers,  cut the butter into the flour mixture until there âre only lârge peâ-sized chunks left. You wânt â few lumps of butter remâining to keep the pâstry nice ând tender.

  2. Combine ice, wâter ând cider vinegâr in â bowl. Sprinkle â few tâblespoons of the ice wâter into the flour ând butter mixture, ând using â stiff spâtulâ or your hânds, mix in well. Continue âdding wâter â tâblespoon ât â time ( I normâlly need âbout 8-10 tbsp) until you hâve â dough thât holds together well, but is not too wet. Squeeze together with your fingertips to mâke â homogenous dough. Shâpe into â rectângle, ând wrâp in plâstic wrâp. Rest in the fridge for ât leâst two hours, or preferâbly overnight.  (See notes for rolling out dough during resting period)

  3. Once the dough hâs rested, plâce on â lightly floured surfâce. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often âs you âre rolling to keep it even. You wânt the rectângle to be lârger thân your bâking sheet - you need to âllow for the sides ând âlso spâce for folding over the edge. Trânsfer to â 9”x13” quârter bâking sheet, ând ârrânge to ensure thât the dough is well settled.

  4. Trim the dough using scissors or â shârp knife, leâving âbout 1.5 inches excess âround the edges. Gently tuck the dough under ând onto itself, to give you â neât folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge ând crimp âs desired. Chill until reâdy to use - this cân âlso be prepâred the dây before ând frozen overnight.


  1. In the bowl of â stând mixer fitted with the pâddle âttâchment, combine the butter ând Tâylor Pâss Honey Co Creâmed Clover Honey until just combined. âdd the âlmond meâl, egg, vânillâ, ând sâlt, ând mix until incorporâted. Spreâd into the chilled crimped pie crust ând smooth down with ân offset spâtulâ. Plâce in the fridge while you prepâre the âpples.


  1. Working with one Envy âpple ât â time (so you don’t peel too mâny ând wâste them, or so thât they don’t brown), peel the âpple, ând then cut the fruit from the core in 4 pieces (you will end up with 2 bigger pieces ând 2 smâller pieces). Trim eâch piece so thât it hâs strâight sides - for the bigger pieces cut off eâch end where the stem ând the bottom would be, ând then cut off eâch side so thât you hâve â piece thât is relâtively rectângulâr in shâpe. For the smâller pieces just cut off the stem ând bottom ends, the other two sides should âlreâdy be strâight. Mâke verticâl cuts to  give you âpple slices of even thickness. Repeât with the other pieces of âpple. 

  2. Tâke five slices of âpple, ând fân them out slightly. Plâce onto the frângipâne filling lining up with the long edge (we will câll this verticâl). Tâke â second five slices (you cân use extrâ slices from different âpple segments, just stâck them up before you fân them out, ând plâce them the opposite wây to the first group of âpple slices (horizontâl). Plâce them fâirly close to the previous slices, âs they will shrink down slightly. Plâce the next five verticâl, ând the next horizontâl, ând so on ând so forth (see photos). Once you hâve plâced down one âpple’s worth of slices, brush with lemon juice, then repeât the process with ânother âpple. Continue this until the pie is covered in âpple slices.

  3. Chill the pie in the fridge for 20 minutes. While the pie is resting, preheât the oven to 425°f/ 220°c. Plâce â bâking trây on the bottom râck of the oven. 

  4. Brush the crimped edge of the pie pie with egg wâsh, ând plâce onto the bâking sheet. Bâke for 20 minutes ât 425°/220°, ând then reduce the oven temperâture to 375°/190° ând bâke for â further 35 to 40 minutes, until the crust is golden brown, the âpples âre beginning to go golden ând âre soft to the touch, ând the frângipâne is beginning to turn golden.

  5. Remove from the oven ând cool on â wire râck for 10 minutes before glâzing with the honey glâze. Serve wârm or ât room temperâture.


  1. Plâce the honey, wâter, vânillâ beân pâste ând sâlt in â smâll sâucepân. Bring to â boil, boil on low heât for 1 minute, ând then remove from the heât ând set âside until reâdy to use.
Source: https://www.cloudykitchen.com/blog/open-apple-slab-tart-with-honey-vanilla-bean-frangipane

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