Friday, August 2, 2013

Frosted Apple Slab Pie

I want it said of me by those who knew me best, that I always plucked a thistle and planted a flower where I thought a flower would grow.Abraham Lincoln 

Cook's notes:recipe adapted from Brownies and Bars BHG Special Interest Publication 2013 

This apple slab pie has all the features of a regular apple pie except for the addition of cornflakes and baking it on a cookie sheet.  
I substituted prepackaged pie crust mix for homemade pie crust. But if you make your own crust will need an amount large enough to cover the bottom of a cookie sheet (15 x 10 x 1) and enough for a top crust. The original pie crust recipe ingredients called for using 
3 cups of flour, 2 TB. sugar, 1/2 tsp. salt, 1/2 cup butter cut up, 1/2 cup shortening and 2 egg yolks slightly beaten, 1/3 cup cold milk and 1-2 TB. cold water  
  • 2 prepackaged pie crusts boxes from freezer section (need enough crusts to make a bottom and top crust to cover a pan the size of a cookie sheet) I used one box of Pappy Pie Crusts (four dough mounds) 22 oz.
  • 6-7 cups of tart apples like Granny
  • 1 cup of sugar
  • 1-1/2 cup cornflakes (crushed)
  • 2 TB cinnamon
  • 1 egg white, lightly beaten 
  • optional 1/4 tsp. ground nutmeg 

  • Preheat oven to 350
  • Roll out half the pie crust dough on two large pieces of wax paper that has flour on them-make sure flour is to the edges
  • Invert floured wax paper with pie crust dough on to the cookie sheet 
  • Use fingers to smooth out pie crust to fill entire bottom of cookie sheet and up the sides a bit  
  • In a large bowl place sugar mixed with cinnamon, add cut up apples and crushed cornflakes
  • Roll out other half of pie crust dough 
  • Place apple mixture over the bottom pie crust
  • Invert rest of pie crust dough on top
  • Moisten pie crust top with beaten egg white 
  • Mix small amount of sugar and cinnamon together  and sprinkle on top-use a sharp knife to make a few slits (vents) for pie crust
  • Bake for 35- 40 minutes, check at 35 min apples should be tender and pie crust golden
Serving: Cool and frost with powdered sugar icing

  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 TB softened butter
  • start out with 1/8 cup of milk till desired consistency  

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