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Cinnamon-Swirl Apple Slab Pie

Recipe photo courtesy of Will Anderson

Extra cinnamon-swirl dough slices like cookie dough -- and becomes crisp and caramelized in the oven, much like palmiers. Bake it on a parchment-lined baking sheet until very golden, about 12 minutes. You'll be thankful you did at your morning coffee break. For the decorating technique, see our step-by-step photos.

Source: Martha Stewart Living, November 2016
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

With pies, color equals flavor: We can spot a pale, underbaked one a mile away! Look for deep golden-brown top and bottom crusts, and major bubbling action in the center.

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  • marcylaragmail
    13 NOV, 2016
    A very cute recipe that is easy to make! I was confused about one thing in this recipe, though. The recipe states 2 amounts of the pie dough. The pie dough recipe makes enough for 2 pies, so should you still double the recipe? I'm guessing yes because when I made this, I made 1 1/2 pie dough recipes and had just enough for the bottom of the pan and the rolls on top and had to cut the rolls very thin to have enough.
    Reply
    • neeeothanksco
      21 NOV, 2016
      What size pan did you use?
    • neeeothanksco
      21 NOV, 2016
      What size pan did you use?
  • tiggerhopsalong
    20 NOV, 2016
    Can this be made the day before them just baked on Thanksgiving? Or will the crust get soggy? Thanks!
    Reply
  • lafreemecom
    13 NOV, 2016
    The recipe is unclear. Do you bake it on the parchment? In step 3 it says to preheat the oven and place a "foil-lined baking sheet on a rack below". What happens to the foil lined baking sheet? I would like to make this for Thanksgiving. Could you please clarify this or me?
    Reply
    • marcylaragmail
      13 NOV, 2016
      I just made this. I didn't bake it on parchment because I don't bake pies on parchment and came out fine. I tried rolling out the dough on parchment but found it difficult to handle, so just went without. The foil lined tray is to catch drippings so they don't burn on the bottom of your oven - it's a great trick for any over-stuffed pie!

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