Monday, November 16, 2015

Spiced Apple Pie Slab

November is peak apple season here in the south.  Each year we typically trek north to the Georgia mountains and there we pay our respects to Mercier Orchards by buying our weight in bushels and pecks, and then hauling our apple loot home.

On a recent cool autumn day I peaked into the freezer and noticed a box of puff pastry and was reminded of the apples languishing in my refrigerator outside in my garage.  My approach to baking is cautious, especially, when I am preparing to bake on a whim with no instruction.

You will be glad I took the leap. What I turned out was a delicious, easy to put together apple slab pie.  A perfect addition to the fall table to share with family and friends.

Spiced Apple Pie Slab
Serves 8

4 large cooking apples (it can be a combination of apples) peeled, cored and chopped into 1/2 inch chunks
Fresh squeeze of lemon juice
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 tablespoon cornstarch
Pinch of salt
1 sheet puff pastry- thawed, cut in half lengthwise
1 egg, beaten
 Handful of coarse sugar (prefer raw sugar)

Preheat oven to  400 F.
Line a baking sheet with parchment paper.

In a bowl toss the apples with a few squeezes of lemon juice.  Set aside.

In a large skillet or Dutch oven melt the butter over medium-high heat.  Add apples to skillet and cook for 5-6 minutes, stirring occasionally.  Add brown sugar, cinnamon, nutmeg, allspice and ground cloves. Stir to combine.  Reduce heat to low.  Add cornstarch and a pinch of salt. Continue cooking until apples are soft and caramelized about 5-6 minutes.

Remove apple filling from heat and cool.

Lightly flour the puff pastry sheets. Arrange the puff pastry sheets lengthwise (make sure you cut the pastry sheet lengthwise) next to each other. Spread the apple filling down the middle of one pastry sheet with 1-inch space on all sides. Place the second pastry sheet on top.  Seal all the edges.

Cut several 1-inch slits down the center to create vents.  Brush the pastry with the egg wash and sprinkle sugar.

Place the pastry on the parchment lined cookie sheet and bake for 15-20 minutes.



Jessica - The Novice Chef said...

Love that this is easier than a traditional pie! I'm all for easy when it involves pie crust. ;-)

Rosaria Williams said...


Angie's Recipes said...

My kind of apple much easier to handle and very delicious too.

Diane said...

Yum yum, this sounds delicious and we have plenty of apples at the moment. Have a good day Diane

Glenda/MidSouth said...

Looks and sounds so good - thanks for sharing.
I need to check back and looks at some of your posts - those chicken theighs look and sounds good.
Thanks for stopping by.

Pam said...

This is my kind of dessert Velva! It looks delicious and with all those good ingredients, it would be a hit for sure!

Lea Ann (Cooking On The Ranch) said...

Love the rustic look of this pie and the use of puff pastry - yum. Thanks for sharing Velva.

grace said...

languishing apples?!? say it ain't so! great use for them--puff pastry is simply magical.

Rambling Tart said...

What a quick and scrumptious way to use up apples. :-) I have a few languishing on my table too, but no puff pastry. Perhaps an apple crumble will do the trick. :-)

Unknown said...

I'll try this dessert post Thanksgiving!!! Cooked apples does my body better than raw ones.

Kitchen Riffs said...

I've never had a slab! Love the idea -- fast, easy, and so tasty. Really creative -- thanks.

Amy (Savory Moments) said...

I love the idea of a slab pie! This looks delicious and perfect for an autumn treat.

Karen (Back Road Journal) said...

Baking on a whim…your pie slab looks good. You can keep on cooking that way as far as I'm concerned.

SavoringTime in the Kitchen said...

It's been too long since I've made an apple dessert with puff pastry! I love that flaky crust and great apples are plentiful these days. I clicked on the link to the orchard - their home page is wonderful.

chow and chatter said...

this looks great would love it with custard

Leigh said...

That looks absolutely fantastic! I'm a pastry lover anyway, but this one takes the cake.

T.W. Barritt at Culinary Types said...

I love the look of a slab pie! I visited a hilltop orchard in Massachusetts in October, and it was so lovely. But instead of apples, I bought all their sparkling and hard cider! No baking required!

Sidsel Munkholm - Author said...

I've made slab apple pies in the past, but have always used my own pie crust. Have to try this with some puff pastry sometime. This does look wonderful.

Beth Billstrom said...

Looks wonderful! Languishing apples and lots of Thanksgiving leftovers.... Sounds like a meal in the making to me!

Julia said...

Me encanta este pastel de manzana que rico, me voy a hacer uno.estavamos intentando averiguar cómo se vacía una calabaza para Halloween, y ya estamos con las bolas para el árbol y calcetines para la chimenea. Las secciónes de decoración navideña de los grandes almacenes nos ha sorprendido a más de uno, ¡desde finales de septiembre! Ya huele a Navidad. Os espero en

Chris said...

You'd think as a BBQ cook that the word "slab" would instantly make me think of ribs, but it doesn't. I always think of Rocky Horror Picture Show and that song.

Abbe@This is How I Cook said...

I could eat apple pie in any form. Slab sounds perfect to me!

Mary Lee said...

WOW! It's gorgeous! Now that my husband has gone gluten-free, it certainly deflates my baking enthusiasm. If they ever start making gluten-free puff pastry, stand back!!!! :)

Rocky Mountain Woman said...

I made a few blueberry slab pies this summer and they were a hit. I'm certainly giving this one a try!

Lorraine @ Not Quite Nigella said...

I absolutely love me an apple slab pie!! What a beautiful specimen Velva!! :D

Maureen | Orgasmic Chef said...

I LOVE apple slab pie and this is a beauty. Okay I love apple pie any way you can make it. I want a fridge in the garage filled with ripe apples!

Roz | La Bella Vita Cucina said...

How did I miss this post? Even though it is no longer apple season, I could still enjoy your apple slab pie. Thanks for sharing and helping me understand how to bake one, Velva! Happy Valentine's Day! (Pinning to my pie board)

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