Preheat oven to 350 degrees. Lightly grease a 12 by
17 jelly roll pan.
On a silicone counter mat, roll out half of your
dough (or 2 premade rounds) large enough to hang
over the pan slightly, roughly 15 by 20. If some
areas are smaller, don't worry. It can be patched
with extra dough later. Flipping the counter mat
upside down, carefully transfer dough to prepared
pan. Gently press dough to fit bottom and sides of
pan.
In a medium bowl, combine flour, both sugars and
cinnamon. Dust the dough with sugar mixer. Peel,
core and slice 4 apples thinly. Scatter around the
pan. Cover with 1/3 cup sugar mixture. Repeat two
more times. Be sure to push apples into the
corners. Save some sugar mixture for crust.
Drizzle 1 cup of heavy cream throughout the
apples.
Roll out second half of dough using the previous
method. Carefully transfer to pan. Roll or crimp
dough edges together to seal. Brush with 2
tablespoons of heavy cream. Generously sprinkle
with sugar mixture. Using a sharp knife, cut 2
inch holes into the dough to allow steam to
escape.
Bake for 50-60 minutes or until bubbly and golden
brown. Allow pie to cool prior to slicing.
Originally Submitted
6/20/2014
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