Apple Pomegranate Slab Pie Recipes

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APPLE SLAB PIE



Apple Slab Pie image

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

2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
9 cups thinly sliced peeled apples (about 9 medium)
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice

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



Apple Slab Pie image

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

1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ cup shortening
¼ teaspoon salt
½ teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 ¾ cups white sugar
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup brown sugar
⅔ cup butter

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



Apple Slab Pie image

Apple slab pie is party pie! It's an apple pie baked on a large baking sheet and served in squares. What could possibly be better?!

Provided by Smells Like Home

Categories     pies | tarts

Time 4h15m

Number Of Ingredients 14

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water
3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Steps:

  • To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
  • Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
  • To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  • To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
  • Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
  • Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
  • Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
  • Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).

APPLE-POMEGRANATE SLAB PIE



Apple-Pomegranate Slab Pie image

Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 12

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
12 cups thinly sliced peeled tart apples (about 4 lb)
1 1/3 cups sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 cup cornstarch
Juice of 2 oranges (about 1/2 cup)
1 cup pomegranate seeds
3 tablespoons whipping cream
2 tablespoons sugar

Steps:

  • Heat oven to 400° F. On well-floured surface, roll 1 pie crust to 16 x 12-inch rectangle. Roll pastry onto rolling pin; unroll into 15 x 10 x 1-inch pan. Press pastry in bottom and up sides of pan.
  • In large bowl, toss apples, 1 1/3 cups sugar, the cardamom, salt, orange peel and vanilla. In small bowl, mix cornstarch and orange juice. Add to fruit mixture; stir to combine. Spoon filling evenly into pastry-lined pan. Scatter pomegranate seeds over filling.
  • On well-floured surface, roll second pie crust to 15 x 11-inch rectangle. Place over filling. Fold top crust over bottom crust to seal, crimping edge slightly with fingers. With small knife, cut slits or decorative shapes in top crust. Brush top crust with whipping cream; sprinkle with 2 tablespoons sugar.
  • Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 45 minutes before serving. Serve warm or cool.

Nutrition Facts : Calories 260, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g, TransFat 0 g

APPLE SLAB PIE



Apple Slab Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 3h15m

Yield 14 to 16 servings

Number Of Ingredients 12

Nonstick cooking spray, for spraying the pan
Pinch of salt
4 1/3 cups all-purpose flour, plus more for flouring
1/2 cup plus 1 teaspoon sugar
1 3/4 cups (3 1/2 sticks) cold unsalted butter, cut into small pieces
3/4 cup ice water
1 pound Granny Smith apples, peeled, cored and cut into thin slices
1 pound Fuji apples, peeled, cored and cut into thin slices
1 pound Honeycrisp apples, peeled, cored and cut into thin slices
1 teaspoon ground cinnamon
1 large egg, whisked, for the egg wash
Vanilla ice cream, for serving

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



Apple Slab Pie image

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

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

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



Apple Slab Pie Recipe by Tasty image

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

5 cups granny smith apples, about 8 medium size apples, chopped
¾ cup sugar
3 tablespoons cornstarch
2 teaspoons cinnamon
1 salt, pinch
orange zest, to taste
4 refrigerated pie crusts, 8-inch (20 cm) pie crust

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



Apple Slab Pie image

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

3 3/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/2 cups unsalted butter, chilled very cold (3 sticks)
3/4 cup very cold ice water
3 1/2-4 lbs apples, peeled, cored and chopped into approx 1/2 inch chunks (about 8 cups)
3 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
2 tablespoons heavy cream (or one egg, beaten with 1 Tbs of water)
glaze (optional -- )
1/2 cup confectioners' sugar
1 tablespoon milk (or water, lemon juice or fresh apple cider, plus a drop or two more if needed)

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.

AUTUMN APPLE SLAB PIE



Autumn Apple Slab Pie image

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

3 ¾ cups all-purpose flour
1 ½ cups unsalted butter, cut into pieces and frozen
¾ teaspoon salt
½ cup ice water
2 tablespoons ice water, or more if needed
1 tablespoon apple cider vinegar
1 ½ teaspoons apple cider vinegar
10 Paula Red apples - peeled, cored, and cut into 1/8-inch slices
2 small lemons, juiced
¼ cup all-purpose flour
¾ cup dark brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¾ cup raisins
½ cup chopped walnuts
1 large egg
1 tablespoon water

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

APPLE SLAB PIE (COOK'S COUNTRY)



Apple Slab Pie (Cook's Country) image

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

8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
1 1/2 cups granulated sugar
1/2 teaspoon salt
1/4 lb animal crackers (about 1 1/2 cups)
2 (15 ounce) boxes pillsbury ready to roll pie crusts
4 tablespoons unsalted butter, melted and cooled
6 tablespoons minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1 1/4 cups confectioners' sugar

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

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From dontwastethecrumbs.com


APPLE SLAB PIE RECIPE - TWO PEAS & THEIR POD
2016-10-03 Preheat oven to 375 degrees F. Get out a 10x15 inch jelly roll pan. To assemble the pie, remove the crust from the fridge. On a lightly floured surface, roll the pie dough into a big rectangle, about 18x13 inch size. Try to work quickly so the dough doesn't get too warm.
From twopeasandtheirpod.com


APPLE-POMEGRANATE SLAB PIE | RECIPE | SWEET PIE, SWEET RECIPES, …
Jun 1, 2016 - Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd. Jun 1, 2016 - Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


APPLE SLAB PIE - A FAMILY FEAST®
2022-02-27 Instructions. In the bowl of a food processor, place 3 ¾ cups of flour, 1 ½ tablespoons sugar and 1 ½ teaspoons of salt and pulse to combine. Cut three sticks of cold butter into pats and add one stick at a time, pulsing to combine each stick. Then keep pulsing until the butter is rice sized. Pour this into a large bowl.
From afamilyfeast.com


APPLE SLAB PIE - LIFE MADE SIMPLE
2017-06-26 Sprinkle with turbinado sugar (sugar in the raw) for added sweetness, crunch and sparkle. Bake for 40-45 minutes or until the crust is golden brown and the apples are tender. Let the pie rest for 20-30 minutes before you cut into it, allowing the juices to thicken in the filling.
From lifemadesimplebakes.com


APPLE SLAB PIE RECIPE WITH FLAKY HOMEMADE CRUST - SCRAMBLED …
2021-07-27 In a large bowl, combine the chopped apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, lemon zest, and vanilla. Stir to combine and coat the apples evenly. Pour the apple mixture into the prepared pie crust and baking dish. Cover the apples with the second pie crust and crimp around the edges to seal.
From scrambledchefs.com


APPLE SLAB PIE WITH HOMEMADE VANILLA GLAZE - THIS FARM GIRL COOKS
2021-01-13 Instructions. Roll 2 sheets of pie dough to fill the bottom of a 15 x 10 x 1 baking pan. Use pieces of third crust to patch in areas as necessary. Mix apples, lemon juice, and vanilla. Pour half of apple mixture into pan. Combine sugars, cinnamon and salt. Top with the first half of …
From thisfarmgirlcooks.com


APPLE SLAB PIE RECIPE - LIFEMADEDELICIOUS.CA
2016-08-18 Heat oven to 425°F (220°C). Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch (43x30 cm) rectangle. Fit crust into ungreased 15x10x1-inch (38x25x2.5 cm) pan, pressing into corners. Fold extra crust even with edges of pan.
From lifemadedelicious.ca


APPLE SLAB PIE (WITH CRUMB TOPPING) - COOKING CLASSY
2018-11-16 For the filling: In a small mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon nutmeg and salt. Place apples in a large mixing bowl then pour lemon juice over apples and toss to evenly coat. Pour sugar mixture over apples and toss to evenly coat. To assemble pie: Remove crust from refrigerator.
From cookingclassy.com


APPLE SLAB PIE - A RANCH MOM
2021-08-07 Making the apple slab pie. First, use my Flaky Pie Crust recipe for the crust. It takes one whole recipe for a double-crusted slab pie. You can also use pastry crust for the bottom, and make a crumble for the top. I take half of the dough, roll out on a counter that has been generously sprinkled with flour. Make it a large rectangle, and when ...
From aranchmom.com


OLD FASHIONED GLAZED APPLE SLAB PIE - NOT ENTIRELY AVERAGE
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.
From notentirelyaverage.com


APPLE SLAB PIE – SMITTEN KITCHEN
2013-10-25 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, if you have two …
From smittenkitchen.com


APPLE-POMEGRANATE SLAB PIE | RECIPE | SLAB PIE RECIPES, SLAB PIE, …
Nov 20, 2017 - Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd. Nov 20, 2017 - Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can …
From pinterest.co.uk


BEST APPLE SLAB PIE WITH ICING — DAMN, SPICY!
2020-09-25 Remove from the heat and allow to cool down for 30 minutes, meanwhile make the crust. Preheat the oven to 375F. Make the pie crust. Add the sifted flour, sugar, and salt to a bowl. Give it a quick whisk, then create a well in the center. Pour in the oil and milk and mix until a dough starts forming.
From damnspicy.com


EASY APPLE SLAB PIE RECIPE FOR FALL - COOKED BY JULIE
2018-09-09 Preheat oven to 400 degrees F. On a lightly floured surface, roll 2 pie crusts into a 17x12 inch rectangle. Place the pie crust on a 15x10x1 baking sheet, pressing into corners and removing any excess pie crust. Place the pan in the fridge. Slice the apples thinly and set aside.
From cookedbyjulie.com


EASY APPLE SLAB PIE WITH PUFF PASTRY | WORN SLAP OUT
2019-11-17 Preheat oven to 375 degrees F. Line a baking tray with parchment paper. Set aside. In a non-stick pan over medium heat, saute apples with butter, cinnamon, lemon juice, and brown sugar for 10 minutes or until apples are tender. Transfer apple mixture to …
From wornslapout.com


APPLE SLAB PIE - PRINCESS PINKY GIRL
2022-04-22 Mix The Filling: Coat the apple slices with the brown sugar, cornstarch, melted unsalted butter, apple pie spice blend, fresh lemon zest, vanilla extract, and salt. Spread the apples in an even layer onto the prepared pie crust. Bake: Bake at 425°F for 25-30 minutes.
From princesspinkygirl.com


APPLE SLAB PIE | APPLE PIE | EASY PIE RECIPES - ALLY'S KITCHEN
Sprinkle one-half cup sugar on the apples. Fold over the sides and pinch and seal. Use the egg white and brush on the exposed dough and sprinkle the two tablespoons of sugar on the dough. Bake in a preheated 375 oven for about 35 to 38 minutes or until the dough is golden brown.
From allyskitchen.com


APPLE SLAB PIE RECIPE - EAT THE LOVE
2020-09-24 Once the brandy has finished steeping, combine the prunes and brandy with the sliced apples, brown sugar, flour, cinnamon, cloves, nutmeg, and salt to make the filling. Roll out the first disk of dough into a rough 11 x 15 rectangle then fit it into the 9 x 13-inch pan. Pour the filling into the pan and distribute it evenly into the pastry dough.
From eatthelove.com


21 SLAB PIE RECIPES: APPLE, PUMPKIN, BERRY, AND HEARTY PIES
2020-10-23 Plus, that glaze can’t be denied. 4. Crumb-Topped Apple Slab Pie. Photography courtesy of Cooking Classy. This is a variation of an apple slab pie adds crumb topping and a sweet vanilla glaze ...
From greatist.com


APPLE SLAB PIE - CREME DE LA CRUMB
2019-09-19 Place one on top of the other and use a rolling pin to roll out to 1/8 inch thick. Lay crust on the sheet pan and press into the edges of the pan. In a large bowl whisk together sugar, brown sugar, cinnamon , flour, nutmeg, salt, and vanilla. Add apples and toss to coat. Spread apple mixture evenly on top of the crust.
From lecremedelacrumb.com


OLD-FASHIONED APPLE SLAB - KING ARTHUR BAKING
Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples. Put the crust in the fridge while you get the apples ready. Start preheating your oven to 350°F. Spread the bread crumbs or crushed cornflakes evenly over the crust. Spread the sliced apples atop the crumbs.
From kingarthurbaking.com


APPLE SLAB PIE WITH MAPLE GLAZE [VIDEO] - SWEET AND SAVORY MEALS
2021-08-19 Filling: While the pie dough chills, mix all the filling ingredients in a large bowl and set it aside. Preheat the oven to 375 degrees F. Roll: After it has chilled, take out one disc and roll it out on a floured work surface until it is about 18 inches by 13 inches. Be sure to turn it a quarter turn every few rolls.
From sweetandsavorymeals.com


SLAB APPLE PIE RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
2) Preheat your oven to 350 degrees, line a 10x15 baking sheet (make sure the baking sheet has at least a 1 inch border) with some parchment paper, grease the edges with a nonstick spray and set aside. 3) Take the pie crust out of the fridge about 10 minutes before baking, then roll it out on a lightly floured surface (if any areas tear, just ...
From laurainthekitchen.com


APPLE SLAB PIE - THE COUNTRY COOK
2021-09-19 Using a 10x15x1-inch jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside. In a large bowl, add the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and …
From thecountrycook.net


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