Savory Spiced Apple Slab Pie with Crunchy Crust
This Savory Spiced Apple Slab Pie is a delightful twist on a classic dessert, perfect for gatherings and family celebrations. Featuring a combination of Granny Smith and Gala apples, this recipe balances the tartness and sweetness of the fruits with warm spices like cinnamon and nutmeg. The addition of animal crackers offers a uniquely crunchy and flavorful crust, ensuring each slice is as delicious as it is visually appealing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible experience!
N/A
Servings
120
Calories
11
Ingredients
Ingredients
Granny Smith apples
8 (peeled, cored, and sliced thin (about 3 1/2 pounds))
Gala apples
8 (peeled, cored, and sliced thin (about 3 1/2 pounds))
Granulated sugar
1 1/2 cups (divided for filling and crust)
Salt
1/2 teaspoon
Animal crackers
1 1/2 cups
Pillsbury ready-to-roll pie crusts
2 (15-ounce) boxes
Unsalted butter
4 tablespoons (melted and cooled)
Minute tapioca
6 tablespoons
Ground cinnamon
2 teaspoons
Ground nutmeg
1 teaspoon
Lemon juice
3 tablespoons
Instructions
1
Begin by preparing the filling: In a colander set over a large bowl, combine the peeled, cored, and thinly sliced Granny Smith and Gala apples, 1 1/2 cups of granulated sugar, and 1/2 teaspoon of salt. Allow this mixture to sit for about 30 minutes, tossing occasionally until the apples release their juices. Afterward, press gently on the apples to extract the liquid, reserving 3/4 cup of the juice.
2
Preheat your oven to 350°F (175°C) and adjust the oven rack to the lower middle position.
3
In a food processor, pulse the animal crackers with the remaining sugar until finely ground. Dust your work surface with this cracker mixture. Take one pie round, brush half of it with water, and overlap it with the second pie round. Dust the top with more of the cracker mixture.
4
Roll out the combined dough into a large rectangle, about 19 inches by 14 inches, and gently transfer it to a rimmed baking sheet. Brush the dough evenly with melted and cooled unsalted butter and place it in the refrigerator to chill.
5
For the top crust, repeat the rolling process with the second pie round using the same technique.
6
In a large mixing bowl, toss the drained apple mixture with 6 tablespoons of minute tapioca, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, and 3 tablespoons of lemon juice until well combined. Spread this mixture evenly over the bottom crust, pressing lightly to flatten.
7
Brush the edges of the bottom crust with water, then carefully place the top crust over the filled pie. Press the two crusts together and trim any excess dough with a paring knife. Use a fork to crimp and seal the outer edge of the pie and pierce the top at 2-inch intervals to create vents.
8
Bake the pie in the preheated oven for about 1 hour, or until the crust is a golden brown and the juices are bubbling. Once done, transfer the pie to a wire rack to cool.
9
For the glaze, while the pie cools, simmer the reserved apple juice in a saucepan over medium heat until it reduces to about 1/4 cup and becomes syrupy, roughly 6 minutes. Stir in a little more lemon juice and melted butter, then let this mixture cool to room temperature.
10
Whisk confectioners' sugar into the cooled glaze and brush it evenly over the warm pie. Allow the pie to cool completely, at least another hour, before serving.
Nutrition Information
4g
Fat
20g
Carbs
1g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Spiced Apple Slab Pie with Crunchy Crust?
It is a delightful twist on a classic dessert that uses a mix of Granny Smith and Gala apples with a unique animal cracker-infused crust, perfect for large gatherings.
Which apple varieties are best for this slab pie?
This recipe uses a combination of 8 Granny Smith apples for tartness and 8 Gala apples for sweetness.
What is the secret to the crunchy crust in this recipe?
The secret is pulsing animal crackers with sugar and using that mixture to dust the work surface and the dough during the rolling process.
How many apples do I need in total?
You will need approximately 16 apples in total, which is about 7 pounds of fruit.
How long should I let the apples sit with sugar and salt?
The sliced apples should sit in a colander for about 30 minutes to allow them to release their juices.
Why do I need to reserve the apple juice?
You reserve 3/4 cup of the juice to simmer it down into a syrupy glaze that is applied to the top of the finished pie.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
Where should I place the oven rack for baking?
Adjust the oven rack to the lower middle position for the best baking results.
How do I combine the two pie rounds for the crust?
Brush half of one pie round with water, overlap it with the second round, and then roll them out together into a large rectangle.
What size should the dough be rolled out to?
The dough should be rolled out into a rectangle approximately 19 inches by 14 inches.
Should the butter used on the crust be hot?
No, the 4 tablespoons of unsalted butter should be melted and then cooled before brushing it onto the dough.
What thickener is used for the apple filling?
The recipe calls for 6 tablespoons of minute tapioca to help thicken the fruit filling.
Which spices provide the flavor in the filling?
The filling is flavored with 2 teaspoons of ground cinnamon and 1 teaspoon of ground nutmeg.
How much lemon juice is used in the recipe?
You use 3 tablespoons of lemon juice in the apple mixture, plus a little extra for the glaze.
How do I seal the edges of the slab pie?
Press the two crusts together, trim any excess dough, and use a fork to crimp and seal the outer edge.
Do I need to vent the top crust?
Yes, you should pierce the top crust at 2-inch intervals with a fork or knife to create vents for steam to escape.
How long does the slab pie take to bake?
The pie typically bakes for about 1 hour.
How can I tell when the pie is finished baking?
The pie is done when the crust is a golden brown color and the internal juices are bubbling.
How do I make the apple syrup glaze?
Simmer the reserved apple juice for about 6 minutes until reduced to 1/4 cup, then stir in lemon juice and melted butter.
What is the final step for the glaze?
Once the reduced juice mixture has cooled to room temperature, whisk in confectioners' sugar before brushing it over the pie.
When should the glaze be applied?
The glaze should be brushed evenly over the pie while the pie is still warm.
How long should the pie cool before serving?
Allow the pie to cool completely for at least one hour after glazing before you slice and serve it.
What are the suggested toppings for serving?
It is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
How many calories are in a serving?
Each serving contains approximately 120 calories.
What is the fat content per serving?
There are 4 grams of fat per serving.
How many carbohydrates are in this pie?
Each serving contains 20 grams of carbohydrates.
Does this recipe contain fiber?
Yes, there is 1.5 grams of fiber per serving.
What kind of pie crust should I buy?
The recipe recommends using two 15-ounce boxes of Pillsbury ready-to-roll pie crusts.
What is the best occasion for this recipe?
Because it is a slab pie, it is ideal for bake sales, fall baking, and family gatherings where you need many servings.
Is the pie crust chilled before filling?
Yes, after rolling out the bottom crust and brushing it with butter, you should place it in the refrigerator to chill.