APPLE SLAB PIE RECIPE - PILLSBURY.COM
Our well-loved, highly rated Perfect Apple Pie recipe breaks out of the pie pan to make a crowd-sized-yet-cozy sheet-pan pie that's guaranteed to win over anyone who tries it. A sweet, tender filling of delicately spiced fresh apples is baked between layers of flaky pie crust for a treat that deserves a spot at any dessert table.
Provided by Pillsbury Kitchens
Total Time 3 hours 5 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
- In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
- On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
- Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 210 , CarbohydrateContent 37 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 22 g, TransFatContent 0 g
SPINACH AND CHEESE SLAB BISCUITS RECIPE RECIPE | EPICURIOUS
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Provided by Tara O'Brady
Total Time 55 minutes
Cook Time 25 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
- Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
- Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
- Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
- Bake biscuits until puffed and golden, 30–35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.
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