Friday, September 14, 2018

Caramel Apple Slab Pie


Although I am having trouble letting go of summer, I will embrace the apple season. 

For family dinner this week, I made a Caramel Apple Slab Pie. A slab pie is a wonderful way to make pie… especially if you love pie crust, which I do. The ratio of filling to pie crust is so much better. 


I used a big cookie sheet so the pie would feed an army. Start with 8 granny smith apples. 

I added sugar, cinnamon and lemon juice. 

I had bunch of refrigerated pie crusts on hand from my Pie Baking Crust. For this pie, I used 7 of the crusts, but I made a lattice top with lots of decorations.

Brush with an egg wash and sprinkle with sugar. 

Bake at 425 for about 10 minutes to give the pie crust a blast of heat, it makes the pie crust flakier. Then lower the temperature to 350 degrees and bake for another 25 to 30 minutes, depending on the size of your pie. 


I added the caramel after the pie baked as the little ones don’t really like caramel but you could add caramel bits into the pie and bake as above. 

Caramel Apple Pie

Ingredients

8 Granny Smith apples, peeled, cored and sliced
1 cup of sugar
2 t. cinnamon
Juice of one lemon

7 refrigerator pie crusts

Directions 

Preheat oven to 425 degrees. 

Put the pie crusts in the cookie sheet, overlapping sparingly. 
In a large bowl, add sliced apples and toss in lemon juice. 
Add the sugar and cinnamon, toss gently making sure the apples are covered. 

Add to the pie crust. Top with lattice and fun leaves. Brush with egg wash and sprinkle with sugar. 

Bake for 10 minutes and lower the oven temperature to 350 degrees, bake an additional 25 to 30 minutes, depending on size. 

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