notentirelyaverage
Apple Slab Pie
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The full recipe yields 20 servings, perfect for Thanksgiving! It is easily halved as I’ve done here.
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Begin by peeling the apples. I am using a combination of Granny Smith and Yellow Delicous.
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Slice and chop so you have an array of sizes.
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Place apples in a large mixing bowl with sugar and salt. Pour into colander.
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Combine animal crackers and remaining sugar and smash until somewhat fine.
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Use the animal cracker crumbs to roll 2 store-bought pie crusts into one oblong. Repeat for the top.
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Place the bottom crust into your baking sheet. Cut and ‘patch’ as needed to cover the entire pan.
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Butter the bottom crust with cooled melted butter and refrigerate for 30 minutes.
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Reserving apple liquid, toss apples with tapioca, cinnamon, and lemon juice.
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Turn apples out onto nicely chilled pie crust and use your hands to ‘arrange’ and tuck into corners.
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Add the top crust and carefully pinch and crimp edges.
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Cut 1” vents using a knife. Place onto a parchment lined baking sheet and bake at 350 for 1 hour.
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Have your oven rack set to the bottom half of the oven to prevent drying out the pie.
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Carefully remove the HOT and BUBBLY pie from the oven and allow to cool on a wire rack.
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Make the glaze! Boil reserved juice until reduced to 1/4 cup. Add lemon juice and butter and cool.
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Add powdered sugar to juice reduction and stir until smooth.
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A winner of a dessert!
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Drizzle and allow glaze to pool in nooks and crannies or use a pastry brush to “frost.”
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16
Apples, Any Variety
1 1/2 cups
Granulated Sugar
1/2 teaspoon
Salt
1 1/2 cups
Animal Crackers
(2) 15-ounce boxes
Pillsbury Ready To Roll Pie Crust
5 tbsp, divided
Unsalted Butter
Buy
6 tablespoons
Tapioca
2 teaspoons
Ground Cinnamon
5 tbsp, divided
Lemon Juice
3/4 cups
Reserved Apple Juice
1 1/4 cups
Confectioners Sugar
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notentirelyaverage
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