What’s Cooking in Gail’s Kitchen? After the Holidays: Apple Cinnamon Slab Pie! For those who were lucky enough to be gifted with one of the spectacular supermarket fruit baskets and are now wondering how to eat everything before it spoils, think outside the box. Citrus fruits can be refrigerated, as long as you don’t forget about them out-of-sight in the crisper drawer. And we all know what happens to bananas in the fridge. Ugh. Not a pretty sight. But today we’re going to talk about everyone’s favorite fruit, the mouth-watering juicy apple. In reality, slab pies are the grown-up version of a pop tart, only better. The apple filling is honest-to-goodness fruit instead of a smearing of sugary jam. And the crust is more than a pastry shell of dry dough. Its layers of flaky goodness and buttery deliciousness are magically separated by pockets of air.
APPLE CINNAMON SLAB PIE
Ingredients:
2 9-inch pie crusts, refrigerated dough
8 apples, peeled, cored, and sliced
1 tablespoon lemon juice
1 cup sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 tablespoon warm milk, if needed
Instructions:
Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Place sliced apples in a large bowl. Sprinkle with lemon juice. Gently toss. In another bowl, combine sugar, flour, cinnamon, sea salt, and nutmeg. Mix well. Pour over sliced apples. Toss to coat. Roll one prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough to fill in the corners. Spread apple filling over bottom crust. Roll out second pie crust. Place over the apple filling. Pierce top of dough with a fork in several places. Sprinkle with cinnamon, if desired. Bake 35-40 minutes. To make the glaze, combine powdered sugar, melted butter, and vanilla extract. Stir until smooth. For a slightly thinner consistency, add the warm milk. Remove Apple Cinnamon Slab Pie from oven when the crust is golden brown and the juices are bubbly. Cool slab pie on a wire rack for 10 minutes before pouring glaze over top. Spread to edges. When pie is cool, slice to serve.
That seems so delicious Gail!
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At least a slab pie is cut in strips making smaller servings for portion-control. 🍃🍎
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This sounds unusual but delicous.
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Back in the day……my recipe file has this recipe under the name “Bavarian Apple Slices”. (much more appealing, in my opinion) 🍃🍎
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Amazing combination.
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Gotta love apples. 🍃🍎
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Sounds good to me and as I live in the Orchard County, well, there’s no excuse for not making this! 😋😘😊
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I’m envious. As you know, I grew up on the grounds of an apple orchard. 🍃🍎
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It does kind of look like a grown up pop tart, only much better!
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Hahaha. But aren’t we all kids at heart? 🤣💕
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Absolutely! 🚸
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mmmmm Love apple cakes! 🙂
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Right? They’re Applelicious! 🍃🍎
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🙂
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I almost made a version of this last Fall – I was really into apples. Still am for that matter – easier to make than a pie 🙂 Looks and sounds delicious!
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I may never go back. Too easy. 🍃🍎
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You had me at the ready made pie crust. Anything that is delicious and easy gets bookmarked😍
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I hear you. We deserve a shortcut once in awhile. 👀🍃
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All I can say on this one is ‘Yum’ Gail.
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Thanks very much. 🙏🏻🍃
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What a great, and delicious, idea.
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Old-fashioned with a new name, as far as I’m concerned. I guess that happens with age. 😜
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Love it.
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Yum!!
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It’s Applelicious. 🍃🍎
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:>)
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Deliciousness, that’s for sure. 😋🍃🍎
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That looked so good! Maybe with a big dip of vanilla ice cream!!
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Hahaha. That’s exactly what my husband said. 🤣🍃🍎
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:>)
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Just what we’ve been craving. Thanks!
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Enjoy every bite, until the next serving. 😜🍂🍎
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Brings back memories. My kids love anything to do with apples
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Healthy choices. You’re a good mom. 🧡🍃🍎
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Thank you
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Super yummy!
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It was high praise to have this post “liked” on Twitter by Le Cordon Bleu! 💕🙏🏻🍃
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