CINNAMON-SWIRL APPLE SLAB PIE
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping-the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h40m
Number Of Ingredients 12
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.
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Alejandro Chataing
[email protected]This apple slab pie is the best I've ever had. The crust is flaky and buttery, and the filling is perfectly spiced. I highly recommend this recipe.
Gaming with Ryman
[email protected]I'm not a big fan of apple pie, but this one was really good. The crust was perfect and the filling was delicious.
Mayo Shoaib
[email protected]This pie is a must-try for any apple pie lover. It's the perfect combination of sweet and tart, and the cinnamon swirl adds a delicious touch.
maryam ahktar
[email protected]This apple slab pie is so good! The crust is flaky and the filling is sweet and gooey. I love the cinnamon swirl.
Marvin Bell
[email protected]I've made this pie several times and it's always a success. It's a great recipe to have on hand for when you need a quick and easy dessert.
samikhan Sherani
[email protected]This pie is perfect for a fall gathering. It's easy to make and always a crowd-pleaser.
Jutt Saab
[email protected]I'm not a big fan of cinnamon, so I used a mixture of nutmeg and cloves instead. The pie still turned out great!
David Mutati
[email protected]I used Granny Smith apples for this recipe and they were perfect. The tartness of the apples balanced out the sweetness of the filling nicely.
ubongita topcoat
[email protected]This recipe was easy to follow and the pie turned out great! The apples were soft and tender, and the cinnamon swirl filling was delicious.
Yehya Iskandar
[email protected]This apple slab pie was a hit! The cinnamon swirl filling was perfectly sweet and gooey, and the crust was buttery and flaky. I'll definitely be making this again.