I turned 28 on the 6th but I’m still celebrating! February is the shortest month anyway, so I might as well celebrate all month long, right?
While I’m in a celebratory mood most of the time, 28 does seem a bit scary to me. 30 is right around the corner and as untraditional and unconventional as I am, I still feel some of the external pressures from society to reach certain “milestones” by a certain age. But I’m another year older and feeling another year wiser, so I’ll take it one step at a time and remind myself that all that truly does not matter! 🙂
I’m 28 and I’ve never felt better about myself as a whole. Although we’re in a worldwide pandemic, I’m doing so many things that I love. I’ve found a career in FOOD and PHOTOGRAPHY. That’s the dream! I’m also about to graduate from nursing school in 10 short weeks! I have so much to be grateful for and such a bright future ahead of me. And even though I often dream about the places that I MUST visit and the trips that I just cannot postpone any longer, I can remember to stay in the present and live in the moment. Here’s to 28!
This year, I vow to celebrate more. I want to celebrate my loved ones and big and small victories. And what better way to celebrate than with pie?!
My all time top post on Instagram is my tie dye sprinkle pie! When I added sprinkles to my pie dough for the first time, I had no idea it would turn out that way! I thought I’d have these cute little sprinkles everywhere. But instead, the more I rolled the pie dough, the more these sprinkles flattened out and distributed their colors everywhere! The colors blended and weaved throughout the dough and looked so so beautiful! So I called it my tie dye pie! Since then, I haven’t really gone back to it, but I’ve finally found the perfect reason to recreate my masterpiece!
My favorite pie has to be a classic apple pie! But my favorite way to enjoy said apple pie is in slab form! A slab pie is basically a flatter and wider pie, typically baked in a sheet pan. I’m using a Nordic Ware quarter sheet pan which measures about 9 x 13 inches. It’s the perfect size for me! Making a pie this way gives you way more surface area, spreading out that beautiful cinnamon-y and brown sugary apple filling more, giving each bite that much more flaky golden crust! For me, it’s allll about that crust!
And then to take things to yet another level, I top this gorgeous pie with a healthy drizzle of vanilla glaze and more sprinkles! It’s so much fun and looks sooo scrumptious! You’ll be asking for this in place of your next birthday cake! So let’s get baking!
apple slab pie: birthday edition
- 3 3/4 c (473g) all purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 1/2 c (3 sticks, 340g) unsalted butter cold, cubed
- 2/3 c rainbow sprinkles
- 12-14 tbsp (about 3/4 c) ice water
- 8-9 apples mix of golden delicious, granny smith, honeycrisp, braeburn
- 6 tbsp unsalted butter
- 1/2 c light brown sugar packed
- 1/3 c granulated sugar
- 1 tsp kosher salt
- 3 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground all spice
- 3 tbsp corn starch added after cooking
- 1 egg
- 1 tbsp milk
- 1/4 c granulated sugar to sprinkle on top
- 1 1/2 c powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp non-pareil sprinkles
- Heat a large wok or extra large pan over medium heat. Melt butter and add sliced apples. Mix to ensure that all apples are coated thoroughly in butter. Add sugars, salt, and all spices and mix well. Cook apples for about 8-10 minutes, until slightly browned and softened. Remove from heat and place in a shallow heat safe bowl or plate to cool completely. (once slightly cooled, I put chill it in the refrigerator). Add cornstarch and mix very well.
- At least 1 hour before you need to bake the pie, prepare the dough. In a large bowl, combine flour, sugar, and salt. Add cold cubed butter to the flour mixture and toss around with hands to coat the cubes of butter in flour. With the thumbs and fingers, flatten out all the pieces of butter while rubbing the butter into the flour as well. You’ll end up with some large pieces or flattened butter and some smaller varying pea sized pieces. Add sprinkles, toss around, and rub them in just a bit. Create a well in the middle of the flour mixture and add 6 tablespoons of water. With a large spoon or spatula, fold the flour into the water slightly. Add the rest of the water and fold again. Bring the dough together with your dominant hand by scooping the mixture from the bottom of the bowl and bringing it up and over and knead the dough a few times very lightly. If the dough feels too dry, sprinkle in a tiny bit of water.Dump dough out onto a clean surface and bring together into a tight rectangle. Divide dough in half and tightly wrap in plastic wrap. Chill dough in fridge for at least 1 hour or preferably, overnight.
- If pie dough chilled in the fridge for over 3 hours, let it sit on counter for about 10 minutes before rolling. On a heavily floured surface and with a floured rolling pin, flatten and roll out pie dough, lifting and turning it every couple rolls to make sure it doesn’t stick. Add more flour to the surface if needed. Roll dough out to 1/8 inch thickness in a rectangle shape. Roll up one side onto your rolling pin to help you place it onto the baking sheet. Lightly press the dough into the baking sheet without stretching the dough. Trim the edges so that you only have about 1/2 inch overhang around the edges. Fill with completely cooled apple filling. Set aside in refrigerator to chill.
- Preheat oven to 425 degrees F with the oven rack in the lower third of the oven.Roll out second pie dough in the same way. For a lattice design, cut into even strips and weave a lattice design over the top of the pie. Alternatively, you can just drape the entire top crust over the filling and cut vent holes before baking.Trim the edges again and crimp tightly all around the border.
- Beat the egg and milk together in a small bowl. Brush egg wash all over the top crust and sprinkle sugar on top. Bake for 15 minutes, then lower the temperature to 375 degrees F (without opening oven door!) and continue baking for another 40-45 minutes, until crust is a deep golden brown.
- When pie is completely cool, mix confectioner’s sugar and milk in a medium bowl. Add more sugar if glaze is too thin, or more milk if glaze is too thick. Drizzle over the pie, add your favorite sprinkles
- apple pie filling can be cooked and stored in the refrigerator for up to 3 days before baking.
- pie dough can be made and wrapped tightly and stored in the refrigerator for up to 3 days prior to baking.