Apple Slab Pie

Name: Apple Slab Pie
Yield: Serves 18 to 20
Cuisine: US & Canada
Ingredients: 8 , Granny Smith apples (about 3 1/2 pounds), peeled, cored, and sliced thin; 8 , Golden Delicious apples (about 3 1/2 pounds), peeled, cored, and sliced thin; 1 1/2 cups (10½ ounces; 298 grams), granulated sugar; 1/2 teaspoon, salt; 1 1/2 cups, animal crackers (see note); 2 , (15-ounce) boxes Pillsbury Ready to Roll Pie Crust; 4 tablespoons, unsalted butter, melted and cooled; 6 tablespoons, Minute Tapioca; 2 teaspoons, ground cinnamon; 3 tablespoons, lemon juice; 3/4 cup, reserved apple juice (from filling); 2 tablespoons, lemon juice; 1 tablespoon, unsalted butter, softened; 1 1/4 cups (5 ounces; 142 grams), confectioners' sugar

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Appears in Cook's Country October/November 2007

Desserts or Baked Goods

Big enough to feed 20 people, traditional apple slab pie is a two-crusted affair filled with spiced apples, and baked on a baking sheet. Short in stature, the filling is thickened to ensure neat slicing, and it's topped with a sugary glaze.

SERVES18 to 20

TIME2 hours, plus 30 minutes macerating and 2 hours cooling

WHY THIS RECIPE WORKS

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. But rolling out the dough to cover both the bottom ...

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