Apple Slab Pie

Hiding underneath this delicate crust of puffed pastry, glistening from a sprinkling of sugar you’ll find tender apples sautéed in butter, wrapped in spices with a touch of brown sugar and creamy mascarpone cheese.

Slab pie is an old school way of baking pies. They’re easy to make, easy to transport and easy to slice up and share. And they’re unbelievably delicious!

Apple pie is a favorite in our family and it’s been made in many forms. Autumn seems to stir up our craving for apples. My Dad taught me to peel an apple when I was a little girl. Though he didn’t cook the man could put an edge on a knife better than anyone I’ve ever known and his knife skills were legendary.apple

And he made something as simple as peeling an apple magical. One long curl.

Making this treat even simpler is the fact that the pastry is made using puff pastry sheets. If you’ve never worked with puff pastry, grab a box and give it a whirl. A quick thaw before rolling, then you’re ready to fill and bake. It’s a staple in my freezer for both savory and sweets.

For apple pies, I use a mix of apples creating a delightful balance of flavor and texture. In this version I grabbed Granny Smith for its lively tartness plus Fuji for a sweeter component and Jazz apples for their contribution to the sweet and tart. All are firm apples and hold up to baking. McIntosh and Jonagold are always wonderful in pies, so use your favorites.

The apples are cooked before piling onto the pastry crust. This slab pie bakes in a fraction of the time as a traditional apple pie, so once it heads to the oven you’ll be ready to serve in no time at all!

This makes a generous pie, enough to feed 12 of your closet friends. If you need to cut things back a bit, just cut it in half – splitting one sheet of the puff pastry in half. Serve warm, room temp or perhaps à la mode!

Apple Slab Pie

Use your favorite apples or a blend. You’ll need about 2 pounds for 8 cups sliced.

4 tablespoons butter

1 Granny Smith apple, peeled, cored and thinly sliced

2 Fuji apples, peeled, cored and thinly sliced

2 Jazz apples, peeled, cored and thinly sliced

6 tablespoons dark brown sugar

1-½ tablespoons flour, plus extra for rolling the puff pastry

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon freshly grated nutmeg

½ cup mascarpone or softened cream cheese

2 sheets frozen puff pastry, 1 package – thawed

1 extra-large egg

1 tablespoon half and half

1 tablespoon sugar

Melt the butter in a large sauté pan over medium heat. Add the apples and cook stirring occasionally until soft, about 5 to 7 minutes.

In a small bowl whisk the brown sugar with the flour along with the spices.

Stir the sugar and spices into the apples and continue cooking for an additional 3 minutes.

Remove the apples from the heat and add the mascarpone cheese, stirring until the cheese is melted and the apple mixture is smooth. Set aside to cool.

Gently unfold 1 sheet of the puff pastry and lay it out on a sheet of parchment paper that has been lightly dusted with flour. Roll out the pastry into a large rectangle, about 15” x 12”. Transfer the pastry to a large rimmed baking sheet, including the parchment paper.

Pile the cooked apples on the pastry sheet in an even layer, leaving about an inch around the edge.

Roll out the second sheet of puff pastry on a sheet of parchment paper dusted with flour, also about 15” x 12”. Lift the pastry and place it on top of the apples. Firmly press the edges of the pastry together with a fork, sealing the edges together.

Whisk the egg with the half and half then lightly brush the top of the pie with the egg was. Sprinkle the tablespoon of sugar over the top of the pastry. Using a sharp knife cut 1” slits across the top of the pastry to allow the steam to escape while the pie bakes.

Bake in a 425-degree oven for about 20 to 22 minutes or until the pastry is golden brown in color and puffed slightly.

Set the pan on a wire rack to cool. Makes one large slab pie, about 12 servings.