APPLE-RASPBERRY SLAB PIE
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 13-by-9 1/4-inch pie
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.
- Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.
- On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.
- In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.
APPLE-RASPBERRY SLAB PIE
This all-star slab pie gets rave reviews, and for good reason: It features a flaky, buttery double crust, it's filled with fresh fruit and it bakes easily in a 13x9. The hardest part of making it is waiting for it to cool out of the oven before you can dig in.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
- Fit into ungreased 13x9-inch pan, pressing into corners.
- In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit on top of apple mixture.
- Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges.
- Cut several small steam holes on top crust to allow steam to escape.
- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 18 g, TransFat 0 g
APPLE RASPBERRY SLAB PIE
Provided by Dédé Wilson
Yield Serves 12 to 15 generously
Number Of Ingredients 12
Steps:
- For the Crust: Put the flour, salt and sugar in the bowl of a food processor fitted with a metal blade and pulse to combine. Add the butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in the smaller amount of water through the feed tube and pulse until the dough is moistened and just holds together if squeezed. Add additional water only if necessary. Gather the dough into two balls, one slightly larger than the other, and flatten into rectangles. Wrap the doughs in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Dough may also be frozen for 1 month, in which case, protect it further by placing in a zipper-top bag; defrost in the refrigerator overnight. Let the dough soften slightly at room temperature before rolling out.
- For Assembly and the Filling: Position rack in center of oven. Preheat oven to 375°F. Coat a 15-inch by 10-inch by 1-inch rimmed baking pan with nonstick spray; set aside.
- Lightly flour your work surface and roll out the larger piece of dough to an 18-inch by 13-inch rectangle. Drape and center the dough in the pan; there will be overhang.
- Place the apples slices, berries, ⅔ cup sugar, cornstarch, cinnamon and lemon juice in a large bowl and fold to combine. Scrape onto the crust.
- Roll out second dough to about 16 inches by 11 inches and center it on top of filling. Use a scissors to evenly trim both top and bottom crusts leaving about 2 inches of overhang all around. Fold the bottom crust up and over the top crust and pinch to seal along all of the edges. Brush the top with the milk and sprinkle with 2 tablespoons of sugar. Cut several vents on top, along sides and in center of crust for even baking (there is a lot of steam to escape).
- Bake for about 40 to 50 minutes or until the pie is golden brown all over and the juices are bubbling. Cool at least 20 minutes before serving. Serve warm or at room temperature; pie is best served the same day.
APPLE CRANBERRY SLAB PIE
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
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
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
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-RASPBERRY PIE
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
- Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).
LUCINDA'S PATE BRISEE
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 15-by-12-inch pie
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.
APPLE CRANBERRY SLAB PIE
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 18 to 24 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
- Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
- Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
- Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
- Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
- Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram
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