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Pinwheel Apple Slab Pie

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Degree of Difficulty : Easy
Servings: 6 people
Author : Kathy from Inspired Cuisine

Ingredients 

Pinwheel Topping

  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 2 tbsp ground cinnamon
  • 3 pie crusts (2 in a package)

Filling

  • 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

Instructions

  • Gather ingredients before starting the recipe.

Topping

  • 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,

Assembly

  • 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.