A long time ago, like at least 15 years, I saw a photo of a pie baked in a sheet cake pan. Being somewhat of a pie snob, I scoffed at such a dish, thinking it was a travesty to the circular, traditional pies that offered a good piece of crust to everyone. Then, as time went on, I came to realize that my husband actually didn’t like the crust. Even on his favorite pies, he would leave the edges hiding under his napkin.
Blaspheme ! I accused. How could he not like the crust? How had I not noticed in all of the previous years of marriage that this was going on? From then on, I started making the crust smaller and thinner at the edges. If he, and the children who undoubtedly were following his example, left the crust, then I would make as little as possible for him to leave!
Recently, I remembered that slab apple pie photo that I had seen all those years ago. Suddenly, the thought of some pieces not having much crust was a lot more appealing. When the opportunity came to make a dessert for a potluck and I had a generous amount of apples in the fridge, I rolled up my sleeves and made one. Actually, I made two. I needed to make sure that we (meaning the gluten, sugar eating folks I live with) liked it. So, on a Friday I made my first one. And it’s a good thing I did because I did not correctly estimate how much crust it took to cover a big sheet pan. Therefore, the first slab pie was a 9X13 little guy. The next day, I scooped out a lot more from my crust mix and made the larger slab pie. Both were very well received. My kids thought it tasted a little like a Pop Tart because of the glaze on top. I came home from the potluck with only a few little pieces left.
- Enough pie crust for two double crust pies (2 pkg ready made)
- 8-10 apples (I use a combination of granny smith, MacIntosh and golden delicious), peeled, cored and sliced
- 1 cup panko bread crumbs
- ½ cup sugar
- 2 tsp cinnamon
- 1½ cups powdered sugar
- ¼ cup real maple syrup
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- enough heavy cream to make glaze consistency
- Roll out bottom crust into a big rectangle.
- This is equal to two ready made circles pinched together in the sheet pan.
- Combine apples, sugar and cinnamon in a bowl.
- Sprinkle panko bread crumbs on top of bottom crust.
- Spread apples over the bread crumbs.
- Top with crust.
- Bake 50-60 minutes at 350 degrees.
- Let cool at least 45 minutes.
- Make glaze by combining powdered sugar, maple syrup, vanilla bean paste and enough heavy cream to get a glaze.
- You don’t want it really runny, just thinner than frosting.
- Spread over the top of the pie covering it all the way to the rim of the pan.
I am sharing this on Crazy for Crust’s Pi Day Celebration