Probably five or six years ago, I made an apple slab pie with my grandmother, who is now in a nursing home due to a quick and severe onset of dementia. When fall rolled around this year, I remembered making that apple slab pie with her, and I remembered how delicious it had turned out in the end, so I looked for the recipe. It wasn’t hard to find, because I knew it had come from the Pillsbury company.
About a month ago, I made the recipe again. It was just as amazing, if not better, than the first time I had tried it with grandma.
The biggest difference between a slab pie and a traditional pie is, of course, that a slab pie is baked into a baking sheet, usually a 9×13 cookie sheet. As someone who loves apple pie but has always been too afraid to give it a shot myself, I find the slab pie much easier and just as delicious.
Because my rheumatoid disease has caused a lot of damage to my hands, fingers, and wrists, I do not peel and slice fresh apples for this recipe. I’ve found that canned apple pie filling works just as well, and it makes throwing this dessert together a lot quicker.
For a standard 9×13 cookie sheet, you will need approximately three 21 oz. cans to cover the crust, four if you really want to pile on the apples.
If you do use apple pie filling from a can, remember to check to see how much cinnamon (if any) is in the filling! The cans I’ve bought didn’t have anywhere near enough cinnamon or apple pie spice mixed in, so, as someone who absolutely loves cinnamon, I added in a LOT.
Also, make sure you remove your pie crusts from the refrigerator or freezer ahead of time. If coming from the refrigerator, I’d say remove them at least one to two hours before you plan on baking. You will be rolling the dough out with a rolling pin, and the warmer it is, the easier it is to flatten and shape it.
Other than that, you should be all set to go!
And now that I’ve been thinking about and shared this recipe, I’m going to make myself another one today!
For the full recipe from Pillsbury, CLICK HERE.