Apple Cinnamon Swirl Slab PieApple Cinnamon Swirl Slab Pie
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Made with apples, pie dough, brown sugar and cinnamon, this is part apple pie, part cinnamon roll and all incredible.
For the dough:
5 cups all-purpose flour, chilled in the freezer
2 teaspoons sugar
2 teaspoons salt
4 sticks unsalted butter, cubed and chilled in the freezer
1 1/2 cups ice water
For the cinnamon swirls:
4 tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
For the filling:
4 pounds Granny Smith apples, peeled, cored and chopped into inch-sized pieces
Zest and juice of 2 lemons
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
For the pie:
1 large egg, gently beaten
1/4 cup turbinado sugar
Make the pie dough: In a food processor fitted with the dough attachment, pulse flour, sugar and salt until combined. Add butter and pulse until pea-sized clumps are formed, approximately 6 times. Pulse in water until dough comes together. Divide into 2 even balls, and refrigerate for at least an hour.
Make the cinnamon swirls: In a medium-size bowl, mix butter, brown sugar and cinnamon until combined. Set aside.
Roll out one chilled dough ball on a floured parchment sheet to approximately 12 by 16 inches. Spread butter mixture evenly across dough in a thin layer. Starting from the bottom of the rectangle, roll up into a log. Cut approximately 60 circles out of the log and refrigerate until ready to top the pie.
Make the pie filling: In a large bowl, combine apples, lemon zest and juice, sugar, vanilla, cornstarch, cinnamon, nutmeg and salt. Set aside.
Assemble the pie: Preheat oven to 425 degrees.
Roll out the other dough portion onto a 10 1/2 by 15 1/2-inch baking sheet coated with flour. Fold dough around the edges of the baking sheet. Poke with a fork to ensure even baking. Chill the dough for 20 minutes.
Fill the chilled dough with the apple mixture. Spread evenly. Top apples with cinnamon circles, just barely overlapping and covering the entire top of the pie. Gently brush the tops of the cinnamon circles with egg wash and sprinkle with turbinado sugar.
Bake pie for 10 to 15 minutes until top is golden. Turn the oven down to 350 degrees, and bake until apples begin to bubble underneath the circles, approximately 45 more minutes. Remove from oven, and let cool slightly before serving. Pie will keep up to 5 days covered, but is best served day of.
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