Chef Nancy Silverton’s Apple Quince Streusel Slab Pie
Yield: 10-15 items
Elements:
For the Apples
- 2 kilos tart baking apples, peeled, cored, and reduce into 1-inch cubes
- ½ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter
- 1 vanilla bean
- ¼ cups recent apple cider (or apple juice)
- 3 tablespoons flippantly packed darkish brown sugar
- ½ cup dry white wine
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated nutmeg (grated with a positive Microplane or a nutmeg grater from a complete nutmeg)
- ¼ teaspoon floor cinnamon
For The Quinces
- 3 cups dry white wine
- 1½ cups granulated sugar
- 1 cinnamon stick
- 1 star anise
- 1 entire clove
- 1 strip of orange peel (peeled with a vegetable peeler)
- 2 quinces or pears (1½ kilos), peeled, cored, and reduce into 1-inch cubes
For the Dough and Lining the Baking Slab
- 2 tablespoons heavy cream
- 3 tablespoons chilly water
- 2 cups unbleached all-purpose flour, plus extra for dusting
- 2 teaspoons kosher salt
- ½ pound (2 sticks) unsalted butter, reduce into 1-inch cubes and frozen for not less than 1 hour, plus extra for buttering the pan
For the Streusel Topping
- ½ cup plus 2 tablespoons unbleached all-purpose flour
- ½ cup plus 2 tablespoons granulated sugar
- ¼ teaspoon floor cinnamon
- 10 tablespoons (1 ¼ sticks) unsalted butter, chilly
- ½ cup plus 2 tablespoons rolled oats
Instructions:
1. To arrange the apples, put them in a big roasting pan. Add the granulated sugar and toss to coat the apples with the sugar. Cowl with plastic wrap and put aside at room temperature for 1 hour (or refrigerate in a single day) to permit the sugar to interrupt down the apples and for the apples to start to launch their juices.
2. To arrange the quinces, mix the white wine, granulated sugar, cinnamon stick, star anise, clove, and orange peel in a 4-quart saucepan. Add 1 cup water and produce to a boil over excessive warmth.
3. Reduce a spherical of parchment paper barely bigger than the pot. Add the quinces and lay the parchment paper on the floor of the liquid to maintain the fruit submerged.
4. Return the liquid to a boil, cut back the warmth to medium-low to keep up a gradual simmer, and simmer the quinces till they’re tender, about 1 hour.
5. Flip off the warmth and let the quinces cool within the poaching liquid.
6. If you’re refrigerating the apples in a single day, additionally refrigerate the quinces, lined, in a single day.
Cook dinner the Apples
1. Regulate the oven rack to the middle place and preheat the oven to 300F2. Put the butter in a 4-quart saucepan to start to make the brown butter. Cut up the vanilla bean in half lengthwise and with a paring knife, scrape the seeds from the bean into the saucepan, together with the entire vanilla beam.3. Soften the butter over medium warmth and cook dinner it for about 10 minutes, swirling the pan often so the butter browns evenly, till the froth has subsided and the butter is coffee-colored with a toasted aroma.
4. Flip off the warmth and scrape the underside to launch the solids. Discard the vanilla bean.
5. For those who refrigerated the apples, take away them from the fridge and take the plastic
wrap off.
6. Drizzle the brown butter over the apples and add the apple cider, brown sugar, cornstarch, nutmeg, and cinnamon. Stir to mix.
7. Unfold the apples out evenly over the floor of the pan and roast within the oven for 20 to 25 minutes, stirring each 10 minutes.
8. As soon as they’re tender, however not falling aside, take away the apples from the oven and put aside to chill to room temperature.
Put together the Quinces
1. For those who refrigerated the quinces, take away them from the fridge and take the plastic
wrap off.
2. Place a mesh strainer over a medium bowl and pressure the quinces. Take away and discard the cinnamon stick, star anise, clove, and orange peel.
3. Add the quinces and ¼ cup of the strained liquid to the roasting pan with the apples and fold them collectively. Discard the remaining quince liquid left within the bowl.
4. Cowl the roasting pan and refrigerate the filling for not less than 2 hours, till it’s chilled.
Make the Dough
1. Whisk the cream and water collectively in a small bowl.
2. Mix the flour and salt within the bowl of a stand mixer. Match the mixer with the paddle attachment and blend on low pace to distribute the salt.
3. Add the butter and blend on low pace till the flour and butter come collectively into pea-sized clumps.4. Add the cream and water and blend on low pace till the dough comes collectively. Calmly mud a big flat working floor with flour and switch the dough to the floured floor.5. Collect the dough collectively right into a ball, reduce it in half, and pat it right into a 2-inch-thick block.
Wrap the block in plastic wrap and place it within the fridge to sit back till the dough is
agency, about 2 hours.
6. Butter the underside and facet of your Baking Slab, flippantly mud it with flour, and faucet out the surplus.
7. Calmly mud a big flat work floor with flour and take away the dough from the fridge. Unwrap it and place it on the floured floor.
8. Reduce the dough into massive chunks and pound every chunk with a rolling pin to melt the dough.
9. Carry the chunks collectively right into a ball and gently knead till the dough is malleable.
10. Pat the dough right into a 2-inch-thick block. Mud the dough and rolling pin flippantly with flour and roll it right into a ⅛ inch thick (not less than 13×16 inch) rectangle, dusting the dough, rolling pin, and work floor as wanted.
11. Loosely roll the dough across the pan and decrease it over the Baking Slab, centering it so the dough hangs evenly over the perimeters of the pan.
12. Working your means across the pan, elevate the sting of the dough with one hand and let it drop down over the slab. On the identical time, together with your different hand, dip the flat facet of the knuckle of your index finger in flour and use it to softly press the dough towards the perimeters and into the creases of the pan to create straight, not sloping sides.
13. Utilizing kitchen shears, trim the dough so there may be ¾ inch of dough overhanging throughout. Discard the scarps.
14. Roll the sting of the dough underneath itself to create a thick lip that rests on the sting of the slab. To crimp the pie, press the thumb of your dominant hand on the sting of the dough and pinch round it with the thumb and forefinger of your non-dominant hand to create a scallop form.
15. Proceed leapfrogging your fingers across the perimeter of the pie to create a scalloped edge.
16. Dock the underside of the piecrust throughout with a fork and place it within the fridge to sit back till the dough is agency, about 1 hour.
Make the Streusel Topping
1. Mix the flour, granulated sugar, and cinnamon within the bowl of a stand mixer fitted with a paddle attachment. Combine on low pace to distribute the sugar and cinnamon.
2. Add butter and blend on low pace till the flour and butter come collectively into pea-sized clumps.
3. Take away the bowl from the stand and add the oats and blend them in together with your palms to distribute the oats and type clumps of topping.
4. Place the topping within the fridge to sit back, about half-hour.
Assemble and Bake
1. Regulate the oven rack to the middle place and preheat the oven to 400F
2. Take away the pie crust, filling, and topping from the fridge and scrape the filling into the crust, ensuring to get all of the sugary elements out of the bowl. Clean out the filling.
3. Scatter the topping evenly over the filling and refrigerate till the topping is agency.
4. To attenuate cleanup, place your baking slab on a big baking sheet to catch any juices which will bubble over.
5. Bake for 55-65 minutes, till it’s a deep golden brown and the fruit is effervescent, rotating the baking slab midway by for even browning.
6. Take away the baking slab from the oven. Serve with vanilla gelato or ice cream, should you like.
