Spiced Apple Pie Slab

PUBLISHED ON: 11.17.2015

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
 
 
Ingredients:
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)
Directions:
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.
Enjoy!

 

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