I decided on an apple pie, but the new way I make it...Slab Apple Pie.
Slab Apple Pie...for Dad
4 cups all purpose flour
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1 3/4 cups Crisco butter-flavored shortening, cut into cubes
1/2 cup ice cold water
1 tsp. apple cider vinegar
In the KitchenAid, combine dry ingredients and mix well with the paddle attachment. Add the shortening and mix until coarse crumbs. Mix the water, egg, and vinegar and whisk with a fork to combine. While mixer is running, add the wet ingredients and mix to combine.
Turn out onto a floured board and form into two disks. Wrap in plastic wrap and refrigerate for 20 minutes. Meanwhile, make the filling.
Preheat oven 400F-degrees.
8 cups of apple (I used Granny Smith and Honey Crisp, but any cooking apple will do)
2 T lemon juice (1/2 lemon)
3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. cardamon
2 T Boiled Apple Cider
1/4 tsp. salt
Peel and slice apples. I use a corer, but then, slice the slices in half.
Place sliced apple in a large bowl. Squeeze the lemon juice over the apples. Add the sugar, spices, and boiled cider, stir together to combine. Set aside. Take dough out of the refrigerator and roll out into a rectangle.
Roll up on the rolling pin to place onto the baking sheet.
Add the filling on top of the dough, distributing the apples evenly. Roll the top dough in the same manner as the bottom. Place on top of the filling, seal edges and crimp.
Use a small knife to cut slits in the top; I did twelve. You can sprinkle the top with granulated sugar, or my favorite, add a glaze after baking. Bake in the oven 35 to 40 minutes until golden brown and the juices are flowing. Remove from oven and spread glaze over the top while the pie is warm. Let cool one hour before cutting.
1 cup confectioners sugar
2 T maple syrup
2 T unsalted butter, at room temperature
1-2 T milk or cream
In a small bowl, cream the butter. Add the sugar and maple syrup and mix to combine. Stir in milk or cream to create a pourable glaze.