Savory Fall Slab Pie

I've decided I'm going to lean into the annual Fall baking craze real hard this year. Cinnamon and pumpkin and apples and warm-from-the-oven goodness. The works. But after a week of sugar highs and lows testing panna cotta last week, I took a turn toward buttery, cheesy, savory slab pie. Of course you can use your favorite crust- I used 1 1/2 cups flour cut with 9T unsalted butter, 3/4t sugar and salt, about a teaspoon of AC vinegar and a scant 1/3 cup ice water. That's exactly the right amount to fit into a quarter sheet pan (9x13") and feed six happily. 


The filling friggin' screams Fall. You'll need 1/2 cup creme fraiche mixed with 3/4 teaspoon finely chopped rosemary or thyme and 1 teaspoon whole grain mustard. The mustard is there not so much to stand out as a mustardy flavor, but to give the filling a little bite. If you're just sooo into mustard and want the flavor to come through, use 1 Tablespoon. Mix that with a generous 1/2 cup grated cheese- I used Kerrygold Dubliner. Now, get the toppings ready. For me, 1 bulb caramelized fennel, two small Molly's delicious apples thinly sliced, about three large handfuls butternut squash shaved into ribbons with a vegetable peeler (OXO peelers forever), and another generous 1/2 cup grated cheese. For you, maybe caramelized shallots or onion, a large braeburn, shaved red kuri squash or sweet potato? 


Preheat your oven to 375 with a rack in the bottom 1/3 and make sure your rolled out dough is well chilled and large enough to fold over the fillings by just a bit. Spread the creme fraiche mixture evenly on the bottom, followed by the fennel. Finish with apples and squash, then drizzle with olive oil and a pinch of salt. Top with remaining cheese and fold your dough over the edges. Egg wash the exposed pie crust if you're into that. Bake for 30-35 minutes, or until the squash is deeply toasty on the edges and the crust is golden brown. Let cool 10-15 minutes before slicing. Serve warm. Get cozy. Happy Fall, friends.