Apple Slab Pie Tart Recipes

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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

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 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 TART



Apple Slab Tart image

A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste gives the dessert a spectacular finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make one 12-by-15 tart

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/3 cup sugar
Pinch of kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water, plus more if needed
3 large egg yolks
4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Rome, Empire or Cortland, quartered and cored, plus 3 to 4 additional apples
1/2 cup fresh lemon juice, plus more for brushing
1 large egg, lightly beaten
Fine sanding sugar
1/2 cup sugar
3 tablespoons apple brandy, such as Calvados
3 tablespoons quince paste
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, room temperature

Steps:

  • Pate Sucree Extra: Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly and refrigerate until chilled, about 1 hour.
  • On a lightly floured piece of parchment, roll out dough to a 17-by-14-inch rectangle. Using a paring knife, lightly trace a 1-inch border around perimeter of dough (this border will be folded up over the filling to form the tart crust, leaving a 15-by-12-inch rectangle for the filling). Transfer to a rimmed baking sheet and refrigerate at least 1 hour.
  • Filling: Combine McIntosh apples, 2 pounds red apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. To remove skins, use chopsticks, or pass apples through a medium-mesh sieve or a food mill fitted with the fine disk. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.
  • Preheat oven to 375 degrees. Spread 2 cups applesauce evenly over chilled dough, staying within 1-inch borders (reserve remaining applesauce for another use).
  • Halve, core, and thinly slice crosswise remaining 3 to 4 red apples with a mandolin or a very sharp knife, reserving scraps. Shingle 6 slices into a 3-inch square on top of filling in one corner of tart. Brush with lemon juice to keep from browning. Repeat process with remaining apple slices, placing as closely as possible to the previous 3-inch square of apples and alternating the direction of the shingling in a grid pattern (you should have 4 rows of 5).
  • Fold over 1-inch border of dough to create crust. Brush with egg wash and sprinkle generously with sanding sugar. Bake, rotating halfway through, until crust is deep golden brown all over, 45 to 55 minutes. Transfer sheet to a wire rack and let cool completely.
  • Glaze: In a medium saucepan, cook reserved apple scraps, 1/2 cup water, sugar, apple brandy, quince paste, and salt over low heat until very soft. Whisk in butter, then strain mixture through a mesh sieve. Brush apples on tart with glaze to coat; let dry. Tart is best served at room temperature.

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

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



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.

RUSTIC APPLE TART



Rustic Apple Tart image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 1 tart

Number Of Ingredients 11

2 Golden Delicious apples, peeled, cored, and sliced
2 Granny Smith apples, peeled, cored, and sliced
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1 sheet ready rolled pie dough
All-purpose flour, for dusting
Cooking spray
2 tablespoons melted butter
3 tablespoons peach preserves, warmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
  • Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
  • Bake until the crust is golden brown, about 40 minutes.
  • While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
  • Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

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

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From foodnetwork.ca


APPLE SLAB PIE WITH CRUMBLE TOPPING - SOUTHERN EATS & GOODIES
Top apples with lemon juice, cinnamon, and flour. Mix to coat apples. Add apples to uncooked pie crust. Fill completely to the edges. In a bowl combine melted butter, white sugar, brown sugar, honey, cinnamon, vanilla, and oatmeal. Mix until crumbly. Top apples with oatmeal crumble evenly across the pan.
From southerneatsandgoodies.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 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 - 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 - SHUGARY SWEETS
2021-10-18 Cold unsalted butter – Using very cold butter is the secret to tender, flaky homemade pie crust. Egg yolks – Incorporating eggs into pastry makes it easier to shape without cracking and gives the crust a lovely golden brown color as it bakes. Baking powder – Just a smidge of this helps leaven the pie crust making it even flakier.. Apples-Use a combination of …
From shugarysweets.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 - 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


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


CARAMEL APPLE SLAB PIE - SIMPLY SCRATCH
2020-11-20 Add in the apple slices, use a spatula to toss and coat. Cover and cook 2 to 3 minutes, stirring once halfway through. Next add in lemon juice, vanilla, granulated sugar, cinnamon and salt. Stir to combine. Increase the heat to high, stirring often until the juices slightly thicken. About 1 to 2 minutes.
From simplyscratch.com


APPLE SLAB PIE WITH STREUSEL TOPPING | KITCHEN FRAU
2022-02-24 Preheat the oven to 400°F (200°C). To make the pastry crust, stir the ground flax seeds into the water and set it aside to thicken up to a gel. Combine the flour, oat flour, sugar, baking powder, and salt in a large bowl. Dice the butter and lard and add it to the dry ingredients.
From kitchenfrau.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 salt. Stir together until fully combined.
From thecountrycook.net


APPLE SLAB PIE WITH CRUMB TOPPING - MY COUNTRY TABLE
2017-05-24 For the Crumb Topping. Add the oats, flour, brown sugar, granulated sugar and salt to the large bowl of a stand mixer, or use a hand mixer. Using the whisk attachment, mix all ingredients on medium speed until well combined. Using a sharp knife cut the butter into long strips, turn the butter over one turn and repeat.
From mycountrytable.com


YUMMY APPLE SLAB PIE - ANASTASIA RECIPES
2020-07-21 Step 3: Unroll the crusts and put one on top of the other crust. Place them on a floured surface. Step 4: Roll the crust into a 17×12-inch rectangle shape. Step 5: Place inside a 15x10x1-inch pan and flatten the corners. Step 6: In a medium mixing bowl, add flour, cinnamon, lemon juice, sugar, and salt. Whisk until well-mixed.
From anastasiarecipes.com


APPLE SLAB PIE - SAVOR THE BEST
2022-01-21 Preheat the oven to 375°F. In a large bowl add the sliced apples, squeeze the juice of 1/2 of the lemon and toss with the apples. In a small bowl add the granulated sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Whisk the mixture together until well combined.
From savorthebest.com


CRANBERRY APPLE SLAB PIE (SMALL VERSION) - SALLY'S BAKING ADDICTION
2021-11-01 The filling: In a large mixing bowl, stir the apples, cranberries, sugar, cornstarch, orange zest, cinnamon, allspice, and nutmeg together until combined. Set aside as you roll out the bottom pie crust. (Butter is used in step 5.) Line a half sheet pan with parchment paper or a silicone baking mat. Set aside.
From sallysbakingaddiction.com


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


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 CRUMB TOPPING AND CINNAMON PIE CRUST
2017-11-09 In a large bowl, combine oats, flour, brown sugar, almonds, salt and cinnamon, Cut butter into the flour mixture until a crumb forms. Top pie with crumb and chill for an hour. (This will prevent the crust from “melting” in the oven). While the pie is chilling, preheat oven to 350F.
From vintagekitty.com


APPLE PIE | EASY PIE RECIPES | APPLE SLAB PIE - ALLY'S KITCHEN
Put the lemon juice and salt in a large bowl. Toss the apple slices in the juice coating well. Lay the apple slices on the dough leaving about 1 ½” to 2” from the edges. Sprinkle on the lemon zest. Drizzle on the remaining melted cinnamon butter. …
From allyskitchen.com


APPLE SLAB PIE - DON'T WASTE THE CRUMBS
2019-11-13 Make the crust. Combine flour and salt in the bowl of a stand mixer.Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
From dontwastethecrumbs.com


APPLE SLAB PIE RECIPE - EVERYDAY DISHES
2018-01-06 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 ...
From everydaydishes.com


APPLE SLAB PIE - SPACESHIPS AND LASER BEAMS
2022-05-20 Stir to evenly coat all the apple slices with the other ingredients. STEP SEVEN: Spread your coated apple mixture in an even layer onto the prepared pie crust. STEP EIGHT: Bake for 25-30 minutes. Your crust should be lightly golden brown, your apple filling should be slightly bubbly, and your apple slices fork tender.
From spaceshipsandlaserbeams.com


APPLE CINNAMON SLAB PIE RECIPE - NATASHASKITCHEN.COM
2014-09-30 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.
From natashaskitchen.com


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