Apple Slab Pie

Apple Slab Pie requires around 2 hours and 45 minutes from start to finish. This lacto ovo vegetarian recipe serves 18 and costs 68 cents per serving. One portion of this dish contains around 4g of protein, 16g of fat, and a total of 408 calories. 1226 people were glad they tried this recipe. It works well as a very affordable dessert. A mixture of powdered sugar, ground cinnamon, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Everyday Dishes. Overall, this recipe earns a rather bad spoonacular score of 24%. Try Apple Slab Pie, Apple Slab Pie, and Apple Slab Pie for similar recipes.

Servings: 18

Preparation duration: 120 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 lbs Macintosh apples, or Braeburn apples, peeled, cored and cut into ½" cubes

3 Tbsp cornstarch

1 egg, beaten

4 cups all-purpose flour

2 lbs Granny Smith apples, peeled, cored and cut into ½" cubes

3/4 cup granulated sugar

granulated sugar, for sprinkling

2 Tbsp granulated sugar

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

juice of 1/2 a lemon

1 Tbsp milk

1 cup powdered sugar

1 pinch salt

2 tsp salt

3 sticks unsalted butter, very cold and cut into ½” cubes

1/4 tsp pure vanilla extract

1 cup water, ice cold

Equipment:

blender

whisk

bowl

plastic wrap

baking paper

oven

frying pan

rolling pin

Cooking instruction summary:

Begin by making the pie crust. In a large bowl, whisk the flour, sugar and salt together until combined. Use a pastry blender, a fork or your fingertips to blend the cold butter cubes into the flour until the pieces are no larger than the size of a pea. Add the water and stir until the dough begins to form, then use your hands to press the dough into a cohesive ball. Divide dough in half, wrap each half in plastic wrap and refrigerate for about 45 minutes to an hour.Place a rack in the center of the oven and preheat to 375 degrees. Line the bottom of a jelly roll pan (approximately 10" x 15") with parchment paper or spray well with cooking spray and set aside.In a large bowl, mix the cubed apples, lemon juice, sugar, cornstarch, cinnamon, nutmeg and salt and set aside while you roll out the crust. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If youre using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.On a lightly floured surface, roll one of the pie crusts (if one half is slightly larger than the other; roll out the larger one first). Roll the dough into a rectangle approximately 18" x 13" in size. Roll the dough around the rolling pin and transfer it to the prepared jellyroll pan. Line the entire bottom and sides of the pan and trim off any overhang.Pour apple mixture over the crust and spread evenly. Roll the top crust into a 16" x 11" rectangle large enough to cover the top of the pie. Tuck the edges of the top crust between the edge of the bottom crust and the pan, pinching the edges to seal the filling inside. Brush the entire top crust with beaten egg and sprinkle with a light coating of granulated sugar.Bake until crust is golden brown on top and filling is bubbly, about 40 to 45 minutes. Remove the pie from the oven and cool on a rack until room temperature (or slightly warmer). While the pie is cooling, stir all ingredients for the glaze together in a small bowl. When the pie is barely warm, drizzle the glaze over the crust. Cut into squares and serve warm or at room temperature.

 

Step by step:


1. Begin by making the pie crust. In a large bowl, whisk the flour, sugar and salt together until combined. Use a pastry blender, a fork or your fingertips to blend the cold butter cubes into the flour until the pieces are no larger than the size of a pea.

2. Add the water and stir until the dough begins to form, then use your hands to press the dough into a cohesive ball. Divide dough in half, wrap each half in plastic wrap and refrigerate for about 45 minutes to an hour.

3. Place a rack in the center of the oven and preheat to 375 degrees. Line the bottom of a jelly roll pan (approximately 10" x 15") with parchment paper or spray well with cooking spray and set aside.In a large bowl, mix the cubed apples, lemon juice, sugar, cornstarch, cinnamon, nutmeg and salt and set aside while you roll out the crust. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If youre using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.On a lightly floured surface, roll one of the pie crusts (if one half is slightly larger than the other; roll out the larger one first).

4. Roll the dough into a rectangle approximately 18" x 13" in size.

5. Roll the dough around the rolling pin and transfer it to the prepared jellyroll pan. Line the entire bottom and sides of the pan and trim off any overhang.

6. Pour apple mixture over the crust and spread evenly.

7. Roll the top crust into a 16" x 11" rectangle large enough to cover the top of the pie. Tuck the edges of the top crust between the edge of the bottom crust and the pan, pinching the edges to seal the filling inside.

8. Brush the entire top crust with beaten egg and sprinkle with a light coating of granulated sugar.

9. Bake until crust is golden brown on top and filling is bubbly, about 40 to 45 minutes.

10. Remove the pie from the oven and cool on a rack until room temperature (or slightly warmer). While the pie is cooling, stir all ingredients for the glaze together in a small bowl. When the pie is barely warm, drizzle the glaze over the crust.

11. Cut into squares and serve warm or at room temperature.


Nutrition Information:

Quickview
408k Calories
3g Protein
16g Total Fat
64g Carbs
1% Health Score
Limit These
Calories
408k
20%

Fat
16g
25%

  Saturated Fat
9g
62%

Carbohydrates
64g
22%

  Sugar
38g
43%

Cholesterol
49mg
17%

Sodium
269mg
12%

Get Enough Of These
Protein
3g
7%

Vitamin B1
0.24mg
16%

Selenium
10µg
15%

Folate
55µg
14%

Manganese
0.27mg
13%

Fiber
3g
13%

Vitamin B2
0.19mg
11%

Vitamin A
540IU
11%

Vitamin B3
1mg
9%

Iron
1mg
8%

Vitamin C
4mg
6%

Phosphorus
51mg
5%

Vitamin E
0.67mg
4%

Potassium
149mg
4%

Copper
0.08mg
4%

Vitamin K
3µg
4%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.25mg
2%

Vitamin D
0.34µg
2%

Calcium
20mg
2%

Zinc
0.3mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Apple Slab Pie ep 426

 

Cinnamon-Swirl Apple Slab Pie - The Slice with Greg Lofts

 

Pie Recipes - How to Make Apple Slab Pie

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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