Cinnamon Swirl Apple Slab Pie Food

APPLE CINNAMON SLAB PIE

Steps:

• In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
• Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches)
• Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
• Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
• Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.

CINNAMON BUN APPLE PIE

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
• Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
• Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

CINNAMON SWIRL APPLE PIE

Steps:

• Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.

CINNAMON SWIRL APPLE SLAB PIE RECIPE

Steps:

• On a lightly floured piece of parchment roll one disk of dough into a 12 x 17 rectangle. Transfer the crust to a 10 x 15 inch jelly roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes. In a small bowl, combine room temperature butter, brown sugar, cinnamon and 1/4 teaspoon salt. On a lightly floured piece of parchment roll second disk of dough into a 12 x 16 rectangle. Evenly spread butter mixture over dough all the way to the ends then start rolling at a long edge tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes. Preheat oven to 425 with a rack in lower third and a foil lined baking sheet on the rack below. In a large bowl, toss together apples, lemon juice, sugar, flour, remaining 1/4 teaspoon salt and vanilla. Fill piecrust with apple mixture and dot with butter. Cut dough log into 1/4" slices. You'll need 63 slices. Arrange slices over apple mixture, slightly overlapping in 9 rows of 7. Refrigerate until firm, about 30 minutes. Brush top of pie with egg wash and sprinkle with sanding sugar or cinnamon sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack.