Sharing Our Table: Heilala Founder Jennifer’s Apple & Vanilla Bean Slab Pie

Amid the hustle and bustle of the holiday season, the dinner table is a place to pause and reconnect. Cooking engages all our senses, helping us get grounded and find gratitude in the present. Especially at the holidays, gathering around a home-cooked meal is a chance to reflect on our fondest memories and make new ones. 

In the third installment of our annual Sharing Our Table recipe series, we asked the founders of some of our favorite brands to share a holiday recipe that holds special meaning for them in hopes that you’ll make it for your own table. 

We hope you have a joyful season filled with good health and great food!

Apple & Vanilla Bean Slab Pie

“Growing up, I have a cherished memory of making my mom’s apple and vanilla bean slab pie. The special touch of this recipe? Our favorite pie recipe features a generous hint of vanilla in both the dough and filling, and the dessert is always perfectly complemented by a scoop of vanilla ice cream. This nostalgic treat has become a favorite, reminding me of the warmth and sweetness of my childhood kitchen.”

—Heilala founder and CEO Jennifer Boggiss

Yield: 1 pie
Active Time: 30 minutes
Total Time: 12 hours

Ingredients:

For the pie dough: 

360g all-purpose flour

Pinch of salt

1 tbsp sugar

1 tsp Heilala Vanilla Bean Paste

2 sticks (1 cup) cold unsalted butter, cut into cubes

1 cup ice

1 cup cold water

½ cup apple cider vinegar

For the filling: 

About 3 pounds of apples, peeled and finely sliced

Juice of 1 lemon

60g flour

1 cup raw sugar

½ tsp salt

1 tsp Heilala Vanilla Bean Paste

Egg wash (1 egg whisked with 1 tsp water)

Raw sugar or vanilla sugar (try this coconut swap) for sprinkling

Instructions:

For the dough: 

In a large bowl, combine flour, salt, and sugar. Add Heilala Vanilla Bean Paste and rub through with your fingers until well mixed.

Cut the butter into chunks and add to the flour mixture. Toss lightly to coat the butter in flour. Using a pastry blender or your fingers, cut the butter into the mixture until only pea-sized chunks remain. A few lumps of butter should remain for a tender pastry.

In a separate bowl, combine ice, cold water, and apple cider vinegar. Sprinkle a few tablespoons of this mixture into the flour and butter mixture. Mix well using a stiff spatula or your hands. Continue adding water a tablespoon at a time until the dough holds together but is not too wet (usually about ½ to ¾ cup).

Gather the dough into a rectangle, wrap in plastic wrap, and refrigerate overnight.

Repeat the process to make a second batch of dough. Avoid making a single large batch, as this can lead to inconsistent texture. Note: Make this recipe twice in separate batches to yield two rectangles of dough.

For the filling: 

Preheat your oven to 425°F. Place a baking tray on the bottom rack of the oven.

Set aside a 9” x 13” baking pan or quarter sheet pan. On a lightly floured surface, roll out the first piece of dough to slightly larger than the sheet pan, aiming for about ⅛” thick.

Roll out the second piece of dough into a rough rectangle, approximately ⅛” thick. Cut into strips for lattice or shape into a braid. Place strips and braids on a parchment-lined baking sheet and refrigerate until ready to use. Re-roll scraps for extra lattice strips or decorative pie stamps.

In a large bowl, toss apples with lemon juice and let sit for 5 minutes. Drain any excess liquid. In a small bowl, combine flour, sugar, and salt, then add to the apples along with Heilala Vanilla Bean Paste. Toss well.

Transfer the filling to the lined pie dish, packing the apple slices tightly. The filling may mound slightly as it will cook down.

Arrange the dough strips in a lattice pattern over the pie. Trim and secure any overlapping dough. For a decorative border, glue on pie stamps with a little egg wash.

Rest the pie in the fridge for at least 30 minutes.

Brush the pie with egg wash and sprinkle liberally with raw sugar.

Bake at 425°F for 20 minutes, or until the pastry begins to set and turn golden. Reduce the temperature to 375°F and continue baking for 45 to 50 minutes, until the pastry is deeply golden and the filling is bubbling.

Remove from the oven and cool on a wire rack. Serve warm or at room temperature with vanilla ice cream.

Vanilla Bean Philadelphia-Style Ice Cream

Yield: 4 servings
Active Time: 30 minutes
Total Time: 4 – 12 hours

Ingredients:

2 cups heavy cream

150g granulated sugar

Pinch of salt

1 cup whole milk

3 tsp Heilala Vanilla Bean Paste

Instructions:

In a small saucepan, combine 250g of the heavy cream, sugar, and salt. Heat over low heat, stirring gently, until warmed through and the sugar has dissolved.

Remove from heat and stir in the remaining heavy cream, whole milk, and Heilala Vanilla Bean Paste.

Transfer the mixture to a container and refrigerate until completely cool.

Place a loaf pan or the vessel you plan to use for freezing in the freezer to chill.

Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.

Once churning is complete, remove the chilled loaf pan from the freezer.

Transfer the churned ice cream into the loaf pan and smooth the surface with an offset spatula or spoon.

Press a piece of wax paper or plastic wrap directly onto the surface of the ice cream.

Return to the freezer and freeze until completely firm, at least 4 hours or up to overnight.