Cinnamon Swirl Apple Slab Pie Recipes

CINNAMON-SWIRL APPLE SLAB PIE

Steps:

• On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
• In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
• Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
• Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
• Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.

CINNAMON SWIRL APPLE PIE

Steps:

• Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.

CINNAMON SWIRL APPLE SLAB PIE RECIPE

Steps:

• On a lightly floured piece of parchment roll one disk of dough into a 12 x 17 rectangle. Transfer the crust to a 10 x 15 inch jelly roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes. In a small bowl, combine room temperature butter, brown sugar, cinnamon and 1/4 teaspoon salt. On a lightly floured piece of parchment roll second disk of dough into a 12 x 16 rectangle. Evenly spread butter mixture over dough all the way to the ends then start rolling at a long edge tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes. Preheat oven to 425 with a rack in lower third and a foil lined baking sheet on the rack below. In a large bowl, toss together apples, lemon juice, sugar, flour, remaining 1/4 teaspoon salt and vanilla. Fill piecrust with apple mixture and dot with butter. Cut dough log into 1/4" slices. You'll need 63 slices. Arrange slices over apple mixture, slightly overlapping in 9 rows of 7. Refrigerate until firm, about 30 minutes. Brush top of pie with egg wash and sprinkle with sanding sugar or cinnamon sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack.