DECEMBER 2021
PAGE 11
Apple Slab Pie This recipe is simple yet elegant. You can dress it for the holidays by adding some fresh cranberries or walnuts for both.
3. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one
INGREDIENTS
inch border on all sides. Pour re-
• 1 lb (2 large) granny smith apples, peeled, cored and cut into 1/3″ slices
maining syrup from the apples
• 4 Tbsp unsalted butter
over the top of the apples. Brush
• 1/4 cup brown sugar, lightly packed
your beaten egg around the
• 1 tsp ground cinnamon
edges of your pastry. Top with
• 1 sheet (8 or 9 oz) frozen puff pastry, thawed (I used Pepperidge Farms) • All purpose flour for dusting
the second pastry sheet and press down on the edges to seal.
• 1 egg, lightly beaten for egg wash • Coarse sugar for sprinkling (I used raw sugar)
4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents. 5. Brush the pastry with egg wash and sprinkle the top generously with coarse
DIRECTIONS Preheat Oven to 400˚F.
1. In a large skillet or a dutch oven, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally until apples are soft and caramelized (5 min).
2. Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches).
sugar. Bake at 400˚F for 15-17 min or until top is golden brown.
