Yummy Apple Slab Pie

 What could be better than a traditional apple pie (as in the round kind)? A slab that makes it much easier to feed a lot of people and to do so without spilling juice all over the tarnation. This apple pie recipe has changed the way I think about how to make a world rocking crust that tastes more like a croissant than any pie crust I've ever eaten, and the solution for world peace - I'm pretty sure that's the answer.


° 1 box of refrigerated pie crusts, softened as directed on the 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 tbsp lemon juice

° 9 cups peeled apples, thinly sliced ​​(9 medium)

° 1 cup of powdered sugar

° 2 tablespoons of milk


Heat the oven to 450 ° F. Remove the pie crusts from the bags. Unroll and stack the crusts lightly on top of each other

floured surface. Roll into a 17 × 12 inch rectangle. Place crust in 15x10x1-inch pan, pressing into corners. Fold extra

dough crust underneath, even with the edges of the pan. Crimped edges.

Combine the granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Pour the apple mixture into

dish lined with crust.

Bake 33 to 38 minutes or until crust is golden and topping is bubbling. Cold on rack for 46 min .

Mix powdered sugar and milk until blended. Drizzle over the pie. Leave icing set before serve, about 31 min .

Enjoy !

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