Slab Apple Pie

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A long time ago, like at least 15 years, I saw a photo of a pie baked in a sheet cake pan.  Being somewhat of a pie snob, I scoffed at such a dish, thinking it was a travesty to the circular, traditional pies that offered a good piece of crust to everyone.  Then, as time went on, I came to realize that my husband actually didn’t like the crust.  Even on his favorite pies, he would leave the edges hiding under his napkin.

Blaspheme !  I accused.  How could he not like the crust?  How had I not noticed in all of the previous years of marriage that this was going on?  From then on, I started making the crust smaller and thinner at the edges.  If he, and the children who undoubtedly were following his example, left the crust, then I would make as little as possible for him to leave!

Recently, I remembered that slab apple pie photo that I had seen all those years ago.  Suddenly, the thought of some pieces not having much crust was a lot more appealing.  When the opportunity came to make a dessert for a potluck and I had a generous amount of apples in the fridge, I rolled up my sleeves and made one.  Actually, I made two.  I needed to make sure that we (meaning the gluten, sugar eating folks I live with) liked it.  So, on a Friday I made my first one.  And it’s a good thing I did because I did not correctly estimate how much crust it took to cover a big sheet pan.  Therefore, the first slab pie was a 9X13 little guy.  The next day, I scooped out a lot more from my crust mix and made the larger slab pie.  Both were very well received.  My kids thought it tasted a little like a Pop Tart because of the glaze on top.  I came home from the potluck with only a few little pieces left.

Print Slab Apple Pie Author: inspired by King Arthur Flour  

Ingredients

• Enough pie crust for two double crust pies (2 pkg ready made)
• 8-10 apples (I use a combination of granny smith, MacIntosh and golden delicious), peeled, cored and sliced
• 1 cup panko bread crumbs
• ½ cup sugar
• 2 tsp cinnamon
• 1½ cups powdered sugar
• ¼ cup real maple syrup
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• enough heavy cream to make glaze consistency

Instructions

1. Roll out bottom crust into a big rectangle.
2. This is equal to two ready made circles pinched together in the sheet pan.
3. Combine apples, sugar and cinnamon in a bowl.
4. Sprinkle panko bread crumbs on top of bottom crust.
5. Spread apples over the bread crumbs.
6. Top with crust.
7. Bake 50-60 minutes at 350 degrees.
8. Let cool at least 45 minutes.
9. Make glaze by combining powdered sugar, maple syrup, vanilla bean paste and enough heavy cream to get a glaze.
10. You don’t want it really runny, just thinner than frosting.
11. Spread over the top of the pie covering it all the way to the rim of the pan.

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