Apple Cinnamon Slab Pie
User Reviews
5
Apple Cinnamon Slab Pie
Description
The Apple Cinnamon Slab Pie starts with sliced Granny Smith apples sautéed in butter until lightly browned, then simmered with brown sugar and cinnamon until soft and caramelized, forming a rich, sweet filling. The filling is arranged along the center of a rolled-out puff pastry sheet, leaving a border to seal with a second pastry sheet on top. The layered pastry encases the spiced apples, and slits cut into the top crust allow steam to escape during baking. The finished pie boasts a delicate, flaky puff pastry crust that contrasts with the tender, warmly spiced apple filling, offering a balance of textures and a comforting apple-cinnamon flavor. This slab format makes it convenient to cut into portions and serve, suitable for brunch, dessert, or a sweet treat with coffee or tea.
Ingredients
- 1 lb apple 2 large, Granny Smith, peeled, cored, cut into 1/3 inch slices
- 4 Tbsp butter unsalted
- 1/4 cup brown sugar lightly packed
- 1 tsp ground cinnamon
- 1 sheet 8 or 9 oz frozen puff pastry, thawed (I used Pepperridge Farms)
- all-purpose flour for dusting
- 1 egg lightly beaten for egg wash
- sugar I used raw sugar, coarse, for sprinkling
Instructions
How to Make an Easy Apple slab pie: Preheat Oven to 400˚F.
- In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
- Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches)
- Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
- Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
- Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.
User Reviews
Overall Rating
5
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