Apple Slab Pie Recipe By Tasty

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APPLE PIE FROM SCRATCH RECIPE BY TASTY



Apple Pie From Scratch Recipe by Tasty image

Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon salt
1 ½ sticks butter, 1 1/2 sticks, cold, cubed
8 tablespoons ice water, or as needed
2 ½ lb granny smith apple, cored, sliced, peeled
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
1 scoop vanilla ice cream

Steps:

  • In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
  • Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
  • Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
  • Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
  • Peel the apples, then core and slice.
  • In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
  • Mix until combined and all apples are coated. Refrigerate.
  • Preheat the oven to 375°F (200°C).
  • On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
  • Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
  • Pour in apple filling mixture and pat down.
  • Roll the other half of the dough on top.
  • Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
  • Brush the pie with the beaten egg and sprinkle with the sugar.
  • Cut four slits in the top of the pie to create a vent.
  • Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
  • Allow to cool completely before slicing.
  • Top with ice cream and serve.
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams

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 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.

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 CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

My husband loves pie, so I made one with apples, raspberries and cranberries. It's so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 11

Pastry for 2 double-crust pies
1-1/2 cups sugar
1/4 cup all-purpose flour
4 medium tart apples, peeled and sliced (about 4-1/2 cups)
4 cups frozen or fresh raspberries
2 cups fresh or frozen cranberries
2 teaspoons grated orange zest
1/2 cup orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Optional: Additional orange juice and sugar

Steps:

  • Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.

APPLE SLAB PIE



Apple Slab Pie image

A twist on a classic, this Apple Slab Pie has your favorite apple pie flavors baked in a large pan, glazed and served in square slices! Perfect for a crowd!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 50m

Number Of Ingredients 11

4 refrigerator pie crusts
9 cups Granny Smith apples (peeled and thinly sliced)
1 ½ cups granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice (fresh squeezed)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon fine sea salt
6 tablespoons whole milk
1 tablespoon unsalted butter
1 ¼ cups powdered sugar

Steps:

  • Preheat the oven to 425°F. Leave the pie crusts out to come to room temperature per the directions on the box. Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18x12 inches.
  • 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 salt.
  • Stir together until fully combined.
  • Spoon the apples evenly onto the crust.
  • Again, roll out the last two pie crusts into an 18x12 rectangle. Place them on top of the pan.
  • Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
  • Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
  • Place on a wire rack to cool for 1 hour.
  • While the pie is cooling, place the milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the what, and whisk in the butter. Let it cool to room temperature and then whisk in the powdered sugar.
  • After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice and serve.

Nutrition Facts : Calories 472 kcal, Carbohydrate 80 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 3 mg, Sodium 285 mg, Fiber 4 g, Sugar 47 g, UnsaturatedFat 9 g, ServingSize 1 serving

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From recipeschoice.com


APPLE SLAB PIE RECIPE - MY ROI LIST
2022-04-22 In a small bowl, combine the 3/4 cup sugar, cornstarch, cinnamon, nutmeg, allspice, and 1/8 teaspoon salt. Add the apples and toss to combine. Preheat oven to 375F. Prepare a 10×15 inch jelly roll pan (or cookie sheet with a raised edge) by placing a sheet of parchment paper in the bottom of the pan.
From myroilist.com


APPLE SLAB PIE WITH BUTTERMILK CRUST | FOODTALK
Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe. Preheat the oven to 375° F (190° C). In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps. Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and ...
From foodtalkdaily.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


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