Salted Caramel Apple Pie Slab Recipe with Perfectly Rustic Pie Crust

So, the other day I got a call from my newly married, precious, daughter and her hubby. They wondered if we might join them for an outing to one of our local apple farms. Just happened I had a Groupon waiting to be used for U-pick apples, that paired with two kiddos dying for an excuse to close the books and hit the road for a little fieldtrip made for a no-excuse-in-the-world-can-stop-us-from-going attitude. 

After a spot of lunch in the Cafe we put our soles to the gravel road leading out to the orchard. It was a beautiful walk that spurred a lot of conversation. AND with Nate I do mean, A LOT! The boy has much to say and ask, okay? 

Plucking the PERFECT apples off the trees was so much fun.

So, what do you do with deliciously fresh picked apples, or any apples for that matter? Bake them into something divine of course!

So, Apple Slab Pie it is. 

A few weeks ago I posted a recipe for my Mother-in-laws WORLDS BEST Pie Crust Recipe in my Grandma's Apple Dumpling Recipe. It makes a mean pie crust, I mean MEAN like flakiest pie crust I have probably ever inhaled. So very, very tasty. However, I knew for a Pie Slab I would need a less delicate crust that could allow for a bit more handling without breaking down.

In my searches for the best pie crust over the years, I have seen a few recipes that included egg and vinegar. So, I decided to try out the Pioneer Woman's Perfect Pie Crust. Only, I knew for my slab creation I would need to make a slight alteration... BUTTER. Yes, butter. These ALL shortening crusts just leave me longing for that deep, rich golden butter flavor that can't be matched with imitation flavoring. I also was looking to increase the density of the dough that would give me a rich, rustic crust. 

Perfectly Rustic Pie Crust

• 1 cup Crisco (butter flavored vegetable Shortening)
• .5 cup Butter
• 3 cups All-purpose Floure
• 1 teaspoon salt
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar

SIFT flour and salt into a large bowl.  With a pastry cutter, gradually work the Crisco & butter into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Sprinkle in 5 tablespoons of ice-cold water & 1 tablespoon of white vinegar mixed together. Use a fork to gently work small areas of the dough together until it can form a ball. Don't work it too much, or dough will become tough.

Roll out your dough sandwiched between waxed paper that is slightly floured (the wax paper reduces the need for so much flour and leaves you with a more tender crust) sprinkle flour on top and bottom of dough to prevent sticking.

Roll out 2 pieces of dough to a little larger shape than the dish you will be using to bake your slab. Make the dough as think or thin as you prefer. I really like a thick crust - so I typically have my dough at 1/8-1/4" thick.

{If you want to freeze this dough for future use - just make disc shapes with dough, bag and freeze.}

Pie Filling

You can fill your pie slab with just about anything. On this one I used my typical apple pie / dumpling filling recipe.{Which I just make up by eye} I peeled, cored and sliced 4 apples, Added 1 cup of sugar, a couple teaspoons of cinnamon, and .25 cups of flour for thickening. Then drizzled with my homemade Salted Caramel Sauce over the top of the apples once they were layered over the bottom slab of dough that I had placed on the stoneware pan I was using. 

Once you have the bottom dough in place on your baking dish, have it topped with your filling (with at least an inch in from the edges of the dough) - and layered your top crust on, it is time to tuck, roll and press your dough edges around the perimeter of your slab. Now, hear me on this - it isn't supposed to be pretty. What makes this so delightfully appealing to the eyes and tastebuds is the rustic-ness of it; hearty, crusty yet flaky. This is the kind of dessert you can just dig right into and devour. Not to be confused with those intricately designed desserts that are delicate and must be oh-so, politely eaten.  Nope - devour this people. This is good grub - grab n' go. 

Toss it in the oven at 375 degrees for about 30-45 minutes - until golden. I put a cookie sheet down on the rack below - in case any drippings escaped. 

-Simply Sublime

Grandma's Old Fashioned Apple Dumpling Recipe: Seriously BEST Fall Dessert Ever

Okay, I know I have said BEST EVER, on a few of my recipes. This, however, should be labeled under my BEST EVER, all-time FAVORITE, can't pass through fall without making it, family roots, recipe. 

I simply cannot remember a single fall season of my life that didn't contain a batch of apple dumplings. If it wasn't my Grandma whipping some out, it would be my Aunt, or my Mom. Our family doesn't have a lot of recipes that have lasted through the generations, as we are a creative cooking family that enjoys trying the new. These dumplings have yet to be knocked out of our #1 dessert placement. Nothing can beat 'em, I tell ya!

So this recipe is not super precise one (outside of DO NOT DEVIATE from granny Smith). Depending on how juicy the apples are, how tart the apples are, will depend upon the quantity of sugar and spices. It's all to the taste...which isn't a bad thing...it leads to lots of tasting along the way of preparation. If you like thick crust, thin crust...it's up to you. BIG dumplings, small dumplings... up to you. Nutmeg...no nutmeg...again, up to you! :) 

Now, for a note on the pie crust used in this recipe. I have recently converted from the traditional, classic: Betty Crocker Recipe Crust,  to a new flakier, more flavorful, version. Let me give you a little morsel of insight here - there is an ingredient that makes me cringe a little BUT I guarantee you, it is worth the try.  I am absolutely NOT a fan of Crisco. Pretty much, like really, dislike it. Add any kind of artificial flavoring to it...like butter - UGH - no way. BUT hear me out... {GULP}... listen closely and quickly... this is the ONLY place I believe you will EVER hear me say it. Butter Flavor Crisco simply makes the BEST Pie Crust. A specialty pie maker shared her secret recipe and you guys are getting it here. I am pretty sure you will end up thanking me! 

Our family finds great joy gathering around the kitchen making the apple dumplings. Okay, to be honest, we enjoy eating them MUCH MORE! We have so many dumpling-filled memories swirling through our minds. Call us the Apple Dumpling Gang. 

I hope you enjoy our family recipe as much as we do. 

Grandma's Apple Dumplings: 

Best EVER (and I mean it)

Ingredients

• recipe Granny Smith Apples
• 2 Cups Sugar
• 2-3 teaspoons Cinnamon
• Dash Nutmeg (optional)
• 3Cups + 1/4 Cup Flour
• 2-2/3 Cup Lard
• 2/3 Cup Ice Water
• 1/4 Cup Butter
• Wax Paper

Cooking Directions
Preheat Oven to 375 degrees
Dumpling Filling:

1. Peel, core & chop apples. Place chopped apples in a large bowl - add sugar & cinnamon (to your taste),(nutmeg if desired) add 1/4 C. flour to the apples mixture to thicken. When well mixed, set Aside.

Pie Crust: (you can use store bought - or your own version, if you must. BUT this recipe is the BOMB.COM...FLAKIEST Pie Crust EVER)

1. Sift Flour and salt into a large bowl, add lard Using pastry cutter, combine flour and Crisco until pea-sized or smaller. Add water by sprinkling a little at a time into one area and gently mixing with fork - work about a 2-3" area at a time until all of the flour is moistened and can be formed into 4 balls of dough.
2. Dampen your working service lightly and place a sheet of wax paper down (this will be your rolling mat) the slight moisture suctions the wax paper to the counter) dust wax paper with flour and place on dough ball on it - sprinkle dough with flour, flatten down slightly and place another sheet of wax paper over top. Roll from the center out until the dough is 1/8-1/4" thick. Cut it into quarters (4 pieces) Scoop about 2/3 C. apple mixture into the center of each piece of pie crust (do one at a time) and wrap dough around, crimping and pressing dough firmly to seal at base. place sealed side down in a pie dish. Repeat until all pie crust has been filled.
3. You should have 2 pie pans with 8 dumplings in each.
4. Now, dab butter on the top of each dumpling. sprinkle with cinnamon and sugar, if you would like. Now, here is the trick. Yo won't want to miss this step - this sets these dumplings into the top category. Take the apple/cinnamon juice left in the bottom of the bowl and pour over the dumplings in the two pans. Now, if the left over juice filled the pan half way up with liquid you are good to go... if not half way up the side of the pan... then add water to cover bottom half of the dumplings. Then VOILA....they are ready to go in the oven on the middle racks.
5. Bake for approx 35-45 minutes. Until golden brown and filling is nice and gooey, and added water has become a gooey, cinnamony, delight!

-Simply Sublime

God of the Angel Armies: He is with you in the STORM

The wind whispered sweet words of inspiration to me today. As I was sitting at my computer researching for our upcoming homeschool unit study it began by gently calling to me. With each whisper I would glance outside, quickly reminded of God's great and mighty power. BUT... I must stay focused on the task at hand. I redirected back to my computer, pressing on and continuing my hunt. 

Ah, but the wind would not have it... gradually it would win the battle for my complete attention as it reached the brink of anger. 

I grabbed my camera and headed outside. 

It was B E A U T I F U L, cool, refreshing, life giving fresh air flowing freely. Leaves were scattered loosely in  midair passing by on a journey to an unknown destination. 

The wind was whipping the water around until it was splashing and dancing. And what was that??? A bird was withstanding the aggressive air movement along with the refreshing shower of fresh lake water that was exploding as it crashed into the giant rock the bird was perched on. 

There were so many God lessons speaking to me at once: Building your house on a strong foundation, When life storms come, Peace in the middle of a storm...

Ultimately one message was ringing the loudest... God of Angel Armies. 

It was as if this sweet, vulnerable little bird had nothing to be afraid of. He was physically being touched by the storm and yet remained steadfast, assured and peaceful. He wasn't threatened by the harsh reality surrounding him. It was as if he knew something bigger. It was as if he was singing this song...

"My strength is in your name, for you alone can save, you will deliver me, yours is the victory, WHOM SHALL I FEAR?" 

 "I know who goes before me, I know who stands behind, the God of Angel Armies is always by my side. The one who reigns forever, He is a friend of mine. The God of Angel Armies is always by my side." 

"NOTHING formed against me shall stand... YOU hold the WHOLE WORLD in your hand! I'm holding on to your promises. You are FAITHFUL!!!"

Chris Tomlin wrote an incredible song with an even more amazing back-story titled "Whom shall I fear? (God of Angel Armies)" It is a wonderful reminder that we are not alone. Sometimes life can seem scary &  overwhelming. We are often forced to face our biggest fears - but we MUST NOT forget we are never alone. He is in this story with us. 

I challenge you to watch both videos. Start with the back story and then watch the music video. As the music video is playing let your mind recall different images of your life story. Picture some of the hard things you have faced with God's love carrying you through. Picture God right with you and imagine the invisible army that has surrounded you along the way. You are not alone! 

Back Story Video Link: http://www.youtube.com/watch?v=nykPjrAyoJ0

Music Video Link: http://www.youtube.com/watch?v=qOkImV2cJDg

-Simply Sublime

For the LOVE of Chocolatopia.

Our family is part of a Homeschool Co-op where the parents teach 2 semesters (consisting of 8 weeks) to a group of about 10 kiddos. I am a hands on, creative kind of girl. I also find food to be in my list of TOP 10's in my life. (Okay - it really lands in the top 5). So this semester I decided to teach EDIBLE ART! How fun is that? This particular project turned out so cute I thought I would share.

I combined 2 different really cute pinterest projects I had scoped out plus added a little touch of my own to create one exceptional fall chocolatopia.

First things first the kiddos need to take a lil' field trip outside to find some pliable leaves with nice veins.

PHASE # 1

Wash with a little soapy water, rinse and pat dry. Set aside for later....

PHASE # 2

You start with Wilton's Dark Chocolate Melting Chips - you can find these at your local craft store. I picked mine up at Michaels. Since we were limited on time we followed the microwaving instructions.

I had the kiddos get a handful of each of the following ingredients:

1. Butterscotch Chips
2. Hershey's Kisses
3. Nutter Butter Bites

Then you simply lightly dip the kisses & chips into the now Melted Wilton's Chips and press one on each side of the Nutter Butter. SO SIMPLE & SO CUTE!!!

+

=

Here is the finished acorn. YUMM-O!

PHASE #3

Blow up a good quality balloon - but you don't want the balloon fully blown up. We blew up ours until it was about 3-4" in diameter. You will be making a small bowl with this. (Hint: Tie it as tightly & closely as you can to to bulb part of balloon to get the most pressure in the blown up area)

1.  Now you will dip the balloon into the melted Wilton's Candy Melts. Dip as deep as you want your bowl to be. We dipped about 2 inches into the chocolate. Set on waxed paper until it sets (or cool in fridge). 
2. When cool dip 2nd time. 
3. Snip tip of balloon - allow air to release, then pull balloon out gently.
4. VOILA - a choco-bowl! 

They do have how-to video's on youtube for this.

PHASE #4

I think this may have been the kids favorite part. The chocolate leaves. Once you know the leaves are clean and have no water on them it is time to get your chocolate on. I used a rubber basting brush.

You simply dip it into the chocolate and brush a nice THICK COAT on the BACK of the leaf. If your chocolate coat is not about  1/8" thick go ahead and add on a second coat. Let cool - on counter or in fridge. When cool peel leaf from chocolate...  and ta da... LOVELY LEAF of Chocolate you do have!

Now assemble them all together. Place your leaf into the bowl and add your acorns. 

Isn't it CHOCOLISCIOUS?