APPLE SLAB PIE
Our well-loved, highly rated Perfect Apple Pie recipe breaks out of the pie pan to make a crowd-sized-yet-cozy sheet-pan pie that's guaranteed to win over anyone who tries it. A sweet, tender filling of delicately spiced fresh apples is baked between layers of flaky pie crust for a treat that deserves a spot at any dessert table.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
- In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
- On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
- Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 22 g, TransFat 0 g
APPLE SLAB PIE
A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.
Provided by Marsha Crom
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
- In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
- In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
- Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g
APPLE SLAB PIE
Make and share this Apple Slab Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
- Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
- Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
- Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
- Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
- Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
- Pour apple mixture over prepared pan and spread evenly.
- Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
- In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
- It keeps at room temperature for at least 3 days.
SLAB APPLE PIE WITH LATTICE CRUST
Provided by Food Network
Categories dessert
Time 3h
Yield 18 to 20 servings
Number Of Ingredients 18
Steps:
- Peel, core and cut the apples into 1/4-inch slices. Toss the slices in a bowl with the lemon juice and zest to keep them from browning. In another bowl, whisk together the flour, brown sugar, cinnamon and salt. Sprinkle this over the apples and toss until the fruit is evenly coated.
- Melt the butter in a large, heavy-bottomed pot. Add the apple mixture and saute for 5 minutes. Add the cream and vanilla and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender, 5 to 10 minutes more (see Cook's Note). Set aside to cool completely, about 30 minutes.
- Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Wrap the dough loosely around the rolling pin and transfer it to a half-sheet pan, gently pressing it into the edges and corners of the pan. Prick the bottom of the dough all over with a fork, then refrigerate.
- Roll the remaining two batches of dough into one large, rough 1/4-inch-thick rectangle. Slice into lattice strips. (You can cut them all even thickness or alternate between thick and thin strips. I cut 1 1/4-inch strips and 1/2-inch strips.) Gather any dough scraps, wrap them in plastic wrap and refrigerate.
- Build the lattice on a sheet of parchment set on the back side of a half-sheet pan sprinkled with flour. Start by laying strips crosswise about 1/2 inch apart. Gently fold every other strip halfway over. Place a strip lengthwise on the parchment and fold the shorter strips back over. Fold up the opposite strips you just used and place another strip lengthwise; fold the short strips back over. Repeat on both sides until you have a basket weave pattern. Roll out any remaining dough scraps and use cookie cutters to cut leaf or flower shapes. Place the lattice and sheet pan in the freezer while the filling cools.
- Assembly: Preheat the oven to 350 degrees F. Spoon the cooled filling onto the bottom crust in an even layer. Slide the chilled lattice top onto the bottom crust, using the parchment to help. With a sharp knife, cut the lattice flush with the edges of the pan. Use egg wash to adhere any cut-outs to the top of the pie. Brush egg wash over the crust and sprinkle with sanding sugar.
- Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45 to 50 minutes.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes.
- Adapted from "Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented" by Gesine Bullock-Prado © Stewart, Tabori & Chang 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.
APPLE SLAB PIE
Provided by Marcela Valladolid
Categories dessert
Time 3h15m
Yield 14 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside.
- In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
- Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges.
- In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
- On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
- Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy!
APPLE SLAB PIE
This crowd-sized treat is made with two Pillsbury™ Pie Crusts, a layer of tender spiced apple slices and last, but definitely not least, a drizzle of sweet glaze hot out of the oven! Over one hundred home cooks can't get enough of this easy five-star dessert and with a serving of 24, there'll be ample opportunity to share the love with your nearest and dearest too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
- In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
- Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
- In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 17 g, TransFat 0 g
APPLE SLAB PIE RECIPE BY TASTY
Here's what you need: granny smith apples, sugar, cornstarch, cinnamon, salt, orange zest, refrigerated pie crusts
Provided by Andrew Ilnyckyj
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200˚C).
- Peel, core, and cut apples into ½-inch (1 ¼ cm) chunks.
- In a bowl, mix the chopped apples, sugar, cornstarch, cinnamon, salt, and orange zest. Set aside.
- On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into ¾-inch (2 cm) strips.
- Roll out another 2 pie crusts. Place on a 15 x 10 x 1 inch ( 38 x 26 x 3 cm) baking sheet.
- Spread out apple mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35-40 minutes at 400°F (200˚C).
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams
APPLE SLAB PIE (COOK'S COUNTRY)
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it's topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.
Provided by DrGaellon
Categories Pie
Time 2h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Toss apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
- Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. Use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
- For the glaze: While pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
- Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
Nutrition Facts : Calories 476.8, Fat 18.9, SaturatedFat 5.9, Cholesterol 8.5, Sodium 345.9, Carbohydrate 76.6, Fiber 5.7, Sugar 45.5, Protein 3.6
AUTUMN APPLE SLAB PIE
Apple pie with the addition of walnuts, raisins, and warm spices in a large quantity? Yes, please! Tastes like autumn in a pan!
Provided by Kim
Categories Desserts Pies Slab Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 21
Steps:
- Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
- Stir water and vinegar together in a bowl.
- Pour 1/2 the water mixture into the flour mixture in the food processor. Pulse to combine. Pour in remaining water mixture and pulse until dough just starts to come together but is still crumbly.
- Turn dough out onto a wooden surface. Pat into a round shape and cut into 3 equal pieces. Form each into a disc about 5 inches wide, wrap each in plastic wrap, and refrigerate until ready to use.
- Toss apples and lemon juice together in a bowl. Sprinkle flour over apples and toss to coat. Gently mix in brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice until apples are thoroughly coated. Fold in raisins and walnuts.
- Preheat the oven to 350 degrees F (175 degrees C).
- Flour a work surface and roll out 2 of the 3 dough pieces into a rectangle about 12x18 inches in size and about 1/4-inch thick. Gently place crust into a 10x15-inch jelly roll pan and press dough into corners. Trim excess dough so there is only 1 inch of overhang on all sides. Gently fold overhanging dough underneath itself and crimp along all edges of the pan. Use a fork to poke indentations sporadically in the bottom of the crust to prevent bubbling.
- Pour filling into the crust and spread out evenly.
- Roll out remaining dough piece on a floured surface to 1/4-inch thickness. Use decorative cookie cutters to cut out several pieces of pie dough and place cut-outs on top of filling in a pattern.
- Beat egg and water together in a bowl. Gently brush egg wash over the edges of the pie crust and on the pie crust cut-outs.
- Bake in the preheated oven until crust is golden brown and apples are soft when gently pierced with a knife, 55 to 65 minutes. Allow to cool completely before cutting and serving, about 30 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 53.2 g, Cholesterol 57.4 mg, Fat 20.5 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 194.3 mg, Sugar 23.3 g
More about "apple slab pie food"
APPLE SLAB PIE | MRFOOD.COM
From mrfood.com
3/5 (4)Category Pies
- Preheat oven to 350 degrees F. On a flat surface, roll out 2 pie crusts just enough to hang slightly over the rim of a 10- x 15-inch baking sheet.
- In a large bowl, combine apples, 1/2 cup granulated sugar, the brown sugar, flour, and cinnamon; toss until apples are evenly coated, then spoon evenly over crust.
- Roll out remaining crusts and place over apples. Trim and pinch edges together to seal; flute if desired. Using a sharp knife, cut several 1-inch slits in top. Lightly brush top of crust with milk and sprinkle with remaining sugar.
APPLE SLAB PIE - SMELLS LIKE HOME
From smells-like-home.com
FRENCH APPLE SLAB PIE | BLUE JEAN CHEF - MEREDITH …
From bluejeanchef.com
APPLE SLAB PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
PUFF PASTRY APPLE SLAB PIE RECIPE - FOOD FANATIC
From foodfanatic.com
APPLE SLAB PIE RECIPE FROM SCRATCH - FEAST AND FARM
From feastandfarm.com
CARAMEL APPLE SLAB PIE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE SPARKLY APPLE SLAB PIE - GOOD …
From goodhousekeeping.com
YUMMY APPLE SLAB PIE - ANASTASIA RECIPES
From anastasiarecipes.com
APPLE SLAB PIE WITH MAPLE ICING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
APPLE SLAB PIE – SMITTEN KITCHEN
From smittenkitchen.com
APPLE SLAB PIE - SAVOR THE BEST
From savorthebest.com
APPLE SLAB PIE - PRINCESS PINKY GIRL
From princesspinkygirl.com
CARAMEL APPLE SLAB PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SHEET PAN APPLE SLAB PIE WITH OAT CRUMB TOPPING
From persnicketyplates.com
APPLE SLAB PIE - THE COUNTRY COOK
From thecountrycook.net
APPLE SLAB PIE - FOODNESS GRACIOUS
From foodnessgracious.com
AMERICA'S TEST KITCHEN - APPLE SLAB PIE - FRIENDS FOOD …
From friendsfoodfamily.com
APPLE SLAB PIE RECIPE - EAT THE LOVE
From eatthelove.com
APPLE SLAB PIE (WITH CRUMB TOPPING) - COOKING CLASSY
From cookingclassy.com
APPLE SLAB PIE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
APPLE SLAB PIE WITH STREUSEL TOPPING | KITCHEN FRAU
From kitchenfrau.com
APPLE SLAB PIE WITH MAPLE GLAZE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
APPLE SLAB PIE WITH BUTTERMILK CRUST | FOODTALK
From foodtalkdaily.com
APPLE SLAB PIE - A RANCH MOM
From aranchmom.com
APPLE SLAB PIE (WITH VIDEO!) - SUGAR SPUN RUN
From sugarspunrun.com
APPLE SLAB PIE RECIPE - EVERYDAY DISHES
From everydaydishes.com
BEST APPLE SLAB PIE WITH ICING — DAMN, SPICY!
From damnspicy.com
APPLE SLAB PIE - A FAMILY FEAST®
From afamilyfeast.com
SIMPLE APPLE SLAB PIE - WIFE MAMA FOODIE
From wifemamafoodie.com
APPLE SLAB PIE RECIPE WITH FLAKY HOMEMADE CRUST - SCRAMBLED …
From scrambledchefs.com
KEVIN BELTON RECIPES APPLE SLAB PIE RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE SLAB PIE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
21 SLAB PIE RECIPES: APPLE, PUMPKIN, BERRY, AND HEARTY PIES
From greatist.com
APPLE SLAB PIE - CHATELAINE
From chatelaine.com
SIMPLE APPLE SLAB PIE RECIPE – BAKING STEEL
From bakingsteel.com
SLAB APPLE PIE WITH LATTICE CRUST - FOOD NETWORK CANADA
From foodnetwork.ca
OLD-FASHIONED APPLE SLAB - KING ARTHUR BAKING
From kingarthurbaking.com
APPLE SLAB PIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love