žŽƁ COUNTRYLIVING.COM / NOVEMBER 2019
remaining 3 tablespoons butter
in a small saucepan. Gently brush half
over tops of rolls. Bake until puffed
and lightly golden brown, 25 to 27
minutes. Brush with remaining melted
butter and sprinkle with flaked salt.
Let cool 5 minutes before removing
from the pan.
Pecan Slab Pie
WORKING TIME 35 minutes
TOTAL TIME 1 hour, 40 minutes
(includes piecrust and cooling)
MAKES 16 servings
You’ll have to make the All-Purpose
Piecrust recipe three times so you
have enough to fill the jelly-roll
pan. Press all the dough into one
rectangle before chilling.
All-purpose flour, for work surface
3 recipes All-Purpose Piecrust,
recipe at right
8 large eggs
2 cups light corn syrup
1 cup packed light brown sugar
(^3) / 4 cup (1 (^1) / 2 sticks) unsalted
butter, melted
2 tablespoons bourbon
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon kosher salt
6 cups pecans
Flaked salt, for sprinkling
Preheat oven to 350°F. On a lightly
floured surface, roll dough to an
18-by-13-inch rectangle. Transfer to
a jelly-roll pan and trim to a 1-inch
overhang. Tuck overhang under; crimp
as desired. Freeze 25 minutes.
Whisk together eggs, corn syrup,
sugar, butter, bourbon, vanilla,
cinnamon, and salt in a bowl. Stir in
pecans. Transfer to prepared piecrust.
Bake until filling is puffed and the
center is just set, 40 to 45 minutes.
Transfer pan to a wire rack and
sprinkle with flaked salt. Let cool
completely.All-Purpose Piecrust
WORKING TIME 15 minutes
TOTAL TIME 2 hours, 15 minutes
MAKES enough for 1 piecrust
11 / 4 cups all-purpose flour,
spooned and leveled
1 teaspoon sugar(^1) / 2 teaspoon kosher salt
(^1) / 2 cup (1 stick) cold unsalted butter,
cut into pieces
4 to 5 tablespoons ice-cold water
Whisk together flour, sugar, and
salt in a bowl. Cut in butter until
mixture resembles coarse meal with
several pea-size pieces remaining.
Add 4 tablespoons water, 1 tablespoon
at a time, using a fork to pull dough
together into a crumbly pile (add up
to an additional tablespoon of water,
if needed).
Transfer dough to a large piece of
plastic wrap. Use the plastic to flatten
and press dough into a disk.
Refrigerate until firm, at least 2 hours.
4 ounces sharp Cheddar cheese,
grated (about 1 cup)(^3) / 4 cup (1 (^1) / 2 sticks) cold unsalted
butter, cut into pieces
(^1) / 3 to 1 / 2 cup ice-cold water
FOR THE FILLING:
11 / 4 pounds Granny Smith apples
(about 3), peeled, sliced 1 / 3 - inch
thick
1 pound Golden Delicious apples
(about 2), peeled, sliced 1 / 3 - inch
thick
(^1) / 4 cup packed brown sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
(^1) / 2 teaspoon ground cinnamon
(^1) / 4 teaspoon freshly grated nutmeg
4 tablespoons granulated sugar,
divided
1 large egg, whisked
Make crust: Pulse flour, sugar, and
salt in a food processor to combine,
2 to 4 times. Add cheese and pulse
to coat, 5 to 6 times. Add butter and
pulse until the mixture resembles
coarse meal, 6 to 7 times. Add water,
1 tablespoon at a time, pulsing
until dough begins to come together.
Divide dough into two piles
(one with two-thirds of the dough,
the other with one-third of the
dough); wrap each with plastic wrap.
Use the plastic to flatten and press
dough into disks. Refrigerate until
firm, 2 hours.
Make filling and assemble:
Toss together apples, brown sugar,
cornstarch, lemon juice, cinnamon,
nutmeg, and 3 tablespoons granulated
sugar in a bowl.
Preheat oven to 425°F with the
rack in the center. On a lightly floured
work surface, roll larger piece of
dough into a 13-inch circle. Transfer to
a standard-depth 9-inch pie plate and
trim to a 1-inch overhang. Chill at least
30 minutes. Transfer apples to crust.
Roll remaining dough disk into a
12-inch circle. Lay dough over filling;
trim to a 1-inch overhang. Fold the top
crust under the bottom crust; crimp
as desired. Place on a rimmed baking
sheet; cut 5 large vents in the top.
Brush crust with egg and sprinkle
with remaining tablespoon sugar. Bake
15 minutes. Reduce oven temperature
to 350°F and bake until crust is golden
brown and apples are tender, 45 to
55 minutes. (If browning too quickly,
loosely cover with foil.) Transfer pie to
a wire rack and let cool, at least 1 hour.
Double-Crust
Apple-Cheddar Pie
WORKING TIME 50 minutes
TOTAL TIME 4 hours
(includes chilling and cooling)
MAKES 8 to 10 servings
FOR THE CRUST:
2 1 / 2 cups all-purpose flour,
spooned and leveled, plus more
for work surface
2 tablespoons sugar(^1) / 2 teaspoon kosher salt