rye crust heirloom apple slab pie with bay leaf // brooklyn supper
Rye Crust Heirloom Apple and Bay Leaf Pie
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

A rye crust apple slab pie recipe with heirloom apples, nutmeg, lemon, and bay leaf surrounded by a flaky rye lattice crust.

Recipe Type: Dessert
Makes: 12 servings
Author: Brooklyn Supper
Ingredients
For the Crust

  • 2 cups all-purpose flour
  • 1/2 cup dark rye flour
  • 2 tablespoons turbinado sugar
  • 1 teaspoon sea salt
  • 16 tablespoons unsalted butter (2 sticks), cold
  • 2/3 cup ice water
For the Filling
  • 6 cups 1/4-inch thick sliced tart heirloom apples
  • 3/4 cup plus 2 tablespoons turbinado sugar
, divided
  • 2 tablespoons all-purpose flour
  • zest of 2 lemons plus 2 tablespoons juice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon flaky sea salt
  • 2 fresh bay leaves
  • 1 egg, lightly beaten
Instructions
  1. Combine flours, sugar, and sea salt in a large bowl with a fork. Using the large holes on a box grater, grate in butter. Mix into flour. Use fingertips to combine butter and flour until mixture has a crumbly appearance. Drizzle in half the water, fold with a silicone spatula to combine, then drizzle in remaining water or just enough so that dough holds together. 

Turn out onto a lightly floured surface, gather into a ball, and divide in half. Pat each dough ball into an oval disc, wrap tightly with plastic wrap, and refrigerate at least 30 minutes.
  2. Preheat oven to 425 degrees F. Set a rimmed baking sheet in oven and preheat that as well. Butter a 10 x 13-inch rimmed baking pan.
  3. In a lightly floured surface, roll the first disc of dough into a 14 x 17-inch rectangle. Press into baking pan, leaving a 1-inch dough overhang. Set pan in fridge to chill while you prepare filling.
  4. In a large mixing bowl, toss apples with 3/4 cup sugar, flour, lemon zest and juice, nutmeg, and sea salt. Set aside while you roll out the top.
  5. On a lightly floured surface, roll the second disc of dough into a 12 x 15-inch rectangle. 

Working quickly, retrieve chilled shell from fridge, spoon in filling, and lay 2 bay leaves on top. Use a sharp knife to cut 3 (2 x 15-inch) strips and lay lengthwise across the pie. With remaining dough (you may need to gather scraps and re-roll), cut 4 (2 x 12-inch) strips. Weave short strips across pie (basic weaving instructions here). Crimp edges, brush with egg wash, and sprinkle lattice with 2 tablespoons sugar.
  6. Set pie in oven on preheated baking sheet and bake 15 minutes. Turn heat down to 350, rotate pie, and bake 40 - 50 minutes longer or until pie is a rich golden hue and the filling is bubbling vigorously.
  7. Cool a full 3 hours before serving.