APPLE SLAB PIE
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
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 PIE
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
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
APPLE SLAB PIE (COOK'S COUNTRY)
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it's topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.
Provided by DrGaellon
Categories Pie
Time 2h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Toss apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
- Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. Use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
- For the glaze: While pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
- Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
Nutrition Facts : Calories 476.8, Fat 18.9, SaturatedFat 5.9, Cholesterol 8.5, Sodium 345.9, Carbohydrate 76.6, Fiber 5.7, Sugar 45.5, Protein 3.6
APPLE SLAB PIE
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
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
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
FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
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