When I made this I intended to just make an Apple Slab Pie. But as … I was glad that I did because it added such a delicious finishing touch!
Ingredients
1 box refrigerated pie crusts, softened as directed on 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 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk
Directions:
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
I have tried a couple of your recipes and family loves them, going to make this Apple Slab Pie, hope they like it. Thank you your site. I have a lot of my grandma`s recipes and make as many as I can,
Me too. I think maybe roll both piecrust to the specified size, then place 1st crust into pan, then filling, then place second pie crust on top. Maybe?
Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners
I think what appears to be a flaky crust on the top that everyone is commenting on is actually the glaze mentioned in the final steps of the directions.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
If the glaze is the final step why does it look so flakey. I don’t know about you all I think I will put the second crust on top. Why would you do a double crust anyway, just saying
What are we doing with the 2nd crust? Is that placed on top of the apples? Want to make sure before I make this. It’s a little time consuming cutting all the apples. Thanks
I used second crust for a top crust. Then the glaze. Was very good however I used two boxes of pie crust as I felt in my large cookie sheet pan spreading one crust just mage it too thin and fragile. Had many compliments on the slab “pie”.
I have tried a couple of your recipes and family loves them, going to make this Apple Slab Pie, hope they like it. Thank you your site. I have a lot of my grandma`s recipes and make as many as I can,
Am I missing something?what about the top crust for the slab pie?
I thought the same thing
Me too. I think maybe roll both piecrust to the specified size, then place 1st crust into pan, then filling, then place second pie crust on top. Maybe?
Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners
I think I missed a step also What about the top crust.
I wondered the same as Diane above
Isn’t the top the glaze you pour on as the final step….no top crust??
I too was wondering about the top crust?
Recipe sounds great – will make it when I get more energy
I think what appears to be a flaky crust on the top that everyone is commenting on is actually the glaze mentioned in the final steps of the directions.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
If the glaze is the final step why does it look so flakey. I don’t know about you all I think I will put the second crust on top. Why would you do a double crust anyway, just saying
Please send toe-mail
What are we doing with the 2nd crust? Is that placed on top of the apples? Want to make sure before I make this. It’s a little time consuming cutting all the apples. Thanks
I used second crust for a top crust. Then the glaze. Was very good however I used two boxes of pie crust as I felt in my large cookie sheet pan spreading one crust just mage it too thin and fragile. Had many compliments on the slab “pie”.