Friend Julie (and hubby Jerry) treated the Tasty Bunch to this delicious Apple Slab Pie last month when we met for our November gathering. (Yes, it was our November gathering. I apologize for not sharing this sooner. It definitely deserved better treatment on my part.)
It does make a large "pie" (10 x 15 - inch pan), so plan to serve it when you are a entertaining a large group. They will be impressed and ask for the recipe, for sure.
APPLE SLAB PIE
Crust:
2 boxes refrigerated pie crust (4 pie crusts)
Filling:
10 cups peeled and chopped apples
2/3 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Glaze:
3/4 cup powdered sugar, sifted
2 tablespoon pure maple syrup
enough milk or heavy cream to thin (a couple teaspoons)
Preheat oven to 375 degrees F.
Remove pie crusts from pouches. On a lightly floured surface, unroll two of the crusts and stack them. Roll them with a rolling pin to a 12 x 17 - inch rectangle.
Fit crust into an ungreased 10 x 15 x 1 - inch jelly roll pan, pressing the crust into the corners. Fold the edges of the crust even with the edges of the pan.
Mix all of the ingredients for the filling together in a large bowl.
Spread the filling evenly on top of the crust in the pan.
Roll out the other two pie crusts as you did the first two and carefully place over the pie filling in the pan.
Seal the edges together around the rim. Cut slits in the top crust and brush with a thin coating of egg wash. Sprinkle with coarse sugar, if desired.
Bake for about 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.
Remove from oven and cool completely on wire rack.
Before serving, whisk all of the glaze ingredients together and drizzle over the pie.
Cut into squares to serve.
Can serve alone....
or with a scoop of ice cream...
Store any leftovers covered in the refrigerator.
It does make a large "pie" (10 x 15 - inch pan), so plan to serve it when you are a entertaining a large group. They will be impressed and ask for the recipe, for sure.
APPLE SLAB PIE
Crust:
2 boxes refrigerated pie crust (4 pie crusts)
Filling:
10 cups peeled and chopped apples
2/3 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Glaze:
3/4 cup powdered sugar, sifted
2 tablespoon pure maple syrup
enough milk or heavy cream to thin (a couple teaspoons)
Preheat oven to 375 degrees F.
Remove pie crusts from pouches. On a lightly floured surface, unroll two of the crusts and stack them. Roll them with a rolling pin to a 12 x 17 - inch rectangle.
Fit crust into an ungreased 10 x 15 x 1 - inch jelly roll pan, pressing the crust into the corners. Fold the edges of the crust even with the edges of the pan.
Mix all of the ingredients for the filling together in a large bowl.
Spread the filling evenly on top of the crust in the pan.
Roll out the other two pie crusts as you did the first two and carefully place over the pie filling in the pan.
Seal the edges together around the rim. Cut slits in the top crust and brush with a thin coating of egg wash. Sprinkle with coarse sugar, if desired.
Bake for about 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.
Remove from oven and cool completely on wire rack.
Before serving, whisk all of the glaze ingredients together and drizzle over the pie.
Cut into squares to serve.
Can serve alone....
or with a scoop of ice cream...
Store any leftovers covered in the refrigerator.
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