Vermont Apple Slab Pie

Vermont Apple Slab Pie requires roughly 45 minutes from start to finish. For 95 cents per serving, you get a side dish that serves 9. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 333 calories, 3g of protein, and 10g of fat per serving. This recipe is liked by 6507 foodies and cooks. A mixture of apples, cinnamon, maple syrup, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Framed Cooks. Overall, this recipe earns a not so spectacular spoonacular score of 38%. Vermont Apple Pie, Vermont Apple Pie, and Apple Pie, Vermont Style are very similar to this recipe.

Servings: 9

 

Ingredients:

4 cups apples, peeled, cored and sliced (about 4-5 apples)

1 teaspoon cinnamon

1/2 cup crushed cornflakes (regular or sweetened)

1/3 cup maple syrup

2 refrigerated uncooked pie crusts

1/3 cup sugar

3/4 cup confectioner's sugar

Equipment:

oven

baking pan

aluminum foil

frying pan

spatula

Cooking instruction summary:

1. Preheat oven to 3752. Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.3. Cut the piecrust dough into rough 9x9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.4. Scatter the cereal over the dough, and then put the apples in a layer on top of the dough. 5. Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples. 6. Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.7. Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!8. When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.9. Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top. Use it all!10. Cut into slabs and serve.

 

Step by step:


1. Preheat oven to 375

2. Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.

3. Cut the piecrust dough into rough 9x9 inch squares.

4. Place the first square in the baking dish, pressing the edges a little ways up the sides.

5. Scatter the cereal over the dough, and then put the apples in a layer on top of the dough.

6. Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples.

7. Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed.

8. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.

9. Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!

10. When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.

11. Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top. Use it all!1

12. Cut into slabs and serve.


Nutrition Information:

Quickview
333k Calories
2g Protein
9g Total Fat
59g Carbs
2% Health Score
Limit These
Calories
333k
17%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
59g
20%

  Sugar
37g
41%

Cholesterol
0.0mg
0%

Sodium
167mg
7%

Get Enough Of These
Protein
2g
5%

Manganese
0.5mg
25%

Vitamin B2
0.26mg
15%

Fiber
2g
10%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Folate
33µg
8%

Vitamin B3
1mg
7%

Vitamin K
4µg
4%

Potassium
126mg
4%

Phosphorus
35mg
4%

Vitamin C
2mg
4%

Vitamin B6
0.07mg
3%

Selenium
2µg
3%

Magnesium
11mg
3%

Calcium
26mg
3%

Copper
0.05mg
2%

Zinc
0.3mg
2%

Vitamin B5
0.19mg
2%

Vitamin E
0.28mg
2%

Vitamin B12
0.08µg
1%

Vitamin A
58IU
1%

covered percent of daily need
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