I got this recipe from watching Martha Stewart. Again I modified it slightly but not much. I added a little calvados, which is apple based brandy. Also more cinnamon, it didn’t taste very cinnamony the first time I made it, so I added cinnamon to the apple filling as well as the topping. Be warned! This thing is huge! But incredibly tasty. It’s a good recipe for taking to a large party. The picture isn’t the greatest but I forgot to take it until I was at work with a bunch of coworkers waiting to dig in. Enjoy!
Cinnamon-swirl Apple Slab Pie
Dough (double the recipe, make in 2 batches)
- 2 1/2 cups all-purpose flour
- 1 Tbsp sugar
- 1 1/2 Tsp kosher salt
- 2 sticks unsalted butter, cut in small pieces and cold
- 7 to 8 Tbsp ice water
In a food processor; pulse the flour, salt, and sugar until combined. Add butter and pulse until mixture resembles coarse meal with some pea-sized pieces or butter remaining. Drizzle in 5 Tbsp of water and pulse to combine. Add more water, 1 Tbsp at a time, and pulse until the mixture holds together when pinched.
Form into a rectangle and wrap in plastic wrap. refrigerate for at least 1 hour or up to 1 day.
Slab Apple Pie
- 3 Tbsp all-purpose flour plus some for dusting
- 6 Tbsp unsalted butter (4 at room temp and 2 cut into small pieces and cold)
- 2 Tbsp ground cinnamon
- 4 Lbs pie apples (I used Granny Smith) cut into 1/4″ slices
- 1/2 cup brown sugar
- 1/2 Tsp kosher salt, divided 1/4 & 1/4
- 2 Tbsp fresh lemon juice
- 1/4 cup Calvados (apple brandy)
- 6 Tbsp sugar
- 1 Tsp pure vanilla extract
- 1 large egg, beaten
- Sanding sugar
On a lightly floured board, roll out one rectangle of dough into a 12″x17″ rectangle (or the size of your rimmed baking sheet). Transfer to the baking sheet, pressing it into the bottom and up the sides. Fold any overhanging under and around the edge.
In a small bowl, combine the room temp butter, brown sugar, 1 Tbsp cinnamon, and 1/4 Tsp salt. Roll out the second rectangle of dough to 12″x16″. Spread the butter mixture all over the dough. Starting at the long edge, roll it up tightly into a log. Transfer to another baking sheet. Refrigerate both doughs for at least 1 hour.
Pre-heat your oven to 425° with the rack in the lower third and a foil-lined baking sheet on a rack below that. In a large bowl combine the apples, lemon juice, sugar, 1 Tbsp cinnamon, flour, 1/4 Tsp salt, vanilla and calvados. Toss to coat.
Fill the pie crust on the baking sheet that you refrigerated. Dot with the cold butter.
Cut the dough log into 1/4″ slices, rotating with each slice to keep them round. Arrange the slices over the apple mixture, slightly overlapping until covered. Refrigerate for 30 minutes, until firm.
Brush the top of the pie with the egg you’ve beaten and sprinkle with the sanding sugar. Bake for 20 minutes so the top crust will set. Reduce the temp to 375° and bake for another 1 or until the crust is golden brown and juices are bubbling. Cool before eating.