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Where’s the lemon juice used ????
Made this Apple slab pie today, very good. Used champagne apples, will make again.
The first go round, I inadvertently used 1.5 sticks of butter, crust was the bomb, flaky and light. Yesterday I made 2 and realized I used the incorrect amount of butter the first time. Per the recipe, it calls for 2.5 sticks of butter, must be a typo because the butter made the dough too moist and the crust too heavy. Overall though the pies were delicious and I’ll keep this as my go to for apple pies! I’ll just stick to 1.5 sticks of butter though.
This was delicious! I did find that I had to patch the dough quite a bit, and might double the original recipe for the sour cream crust next time. Leftover dough is not a problem, as I usuall make something with it. I added about a cup more apples and adjusted the filling ingredients as necessary.
My first time making an apple pie. Mine didn’t look as beautiful as yours Cindy ;) but it was certainly delicious! I will definitely make this again.
Even as a dentist, I appreciate a sweet treat and this is certainly a good one. Thank you for this.
Your pie looks gorgeous. I’m with you; it IS all about the crust! You have inspired me to make this for Thanksgiving. I’m tempted to put a layer of parchment underneath to make cleanup easier. Please post some more slab pie ideas. I’m thinking thaat they will be easier to pack in kids lunches.
I love all your recipes especially the Apple slab pie my kids love it thank you.
Love slab pies. An especially great choice for someone who is watching their weight and doesn’t want a deep dish pie lingering on the counter top at home tempting you on every pass. Slab pies are a lot thinner which doesn’t make them ‘healthy’ but it does limit your intake somewhat!