This Pinwheel Apple Slab Pie tastes better on the second, or even the third day. That is of course, if there is any left over after the first day. It’s fast, easy and pretty. Try it for your next family get together.
- 1 stick unsalted butter
- 1/2 cup sugar
- 2 tbsp ground cinnamon
- 3 pie crusts (2 in a package)
- 1 package refrigerated pie crusts (2/package)
- 5 medium Granny Smith apple halved, cored and thinly sliced
- 1 1/4 cups sugar
- 3 tbsp all-purpose flour
- 1 1/4 tspn ground cinnamon
- 1/2 tspn kosher salt
- 1/4 tspn ground nutmeg
- 1/2 small lemon juiced
- Gather ingredients before starting the recipe.
- Combine topping ingredients in a small bowl and whip with a fork until combined.
- Line a 10" x 14" cookie sheet with parchment paper or use a non-stick cookie sheet.
- Unroll three pie crusts and spread each with cinnamon, sugar, butter mixture, using the entire amount.
- Re-roll each pie crust and refrigerate the rolls while making the pie filling.
Pie and Filling
- Pre heat oven to 425°F.
- Peel and thinly slice apples.
- Toss apples in lemon juice. Combine flour, sugar and cinnamon and then combine with apples until the apples are evenly coated.
- Line another 10" x 14" cookie sheet with parchment paper or use a noon-stick cookie sheet.
- Roll out two circles of pie crust, combining the two, to make one 10" x 14" rectangle
- Lay sliced apples on pie crust in a flat layer from edge to edge,
- Slice refrigerated topping crust into 1/4" slices and lay on top of the pie filling.
- Start laying the topping circles on the narrow side so that each pinwheel just touches the next. You should count on 6-7 slices of topping crust per row.
- Bake pie for 25-30 minutes or until the top is golden and bubbly.