I know, I had no idea what an apple slab was, either.
One of my favorite email subscriptions has to be to King Arthur Flour. I’m obsessed with them – their ingredients, products, recipes, you name it. It is also one of the few paper catalogs that I actually read (and look forward to receiving) every single month.
When I was trying to decide what to make for Thanksgiving dessert, I immediately thought of that KAF email sitting in my inbox. My husband loves all things apple, and I had already decided to make a Pumpkin Roll, so this Old Fashioned Apple Slab recipe was a clear winner. I had all the ingredients except for the buttermilk powder. I did, however, have buttermilk, so I used about 2 Tablespoons of buttermilk in the crust, and cut down on the amount of water I used.
The result was a better version of the best apple pie you’ve ever had. Essentially, an apple slab is an apple pie baked in a 9×13 pan, with a glaze drizzled on top. I don’t know how it can be so much better than an apple pie, but it is. You have to try this for yourself – you can thank me later.
Perhaps you recall my Fall Baking List from a couple posts ago. On there, I briefly mentioned my obsession with Pinterest and posted a recipe I found on there for a sweet potato pie with cinnamon roll crust. I love this crust idea and couldn’t wait to try it!
This weekend was my husband’s birthday and he happens to love fall apple treats, so I was anxious to make this caramel apple pie and use cinnamon rolls as the crust. Seriously, how could this NOT be spectacular?
I was a little worried that it would be too sweet, so I adapted the recipe I found to account for this. I used this recipe from a blog called “From the Lilypad” as a starting point. The result was nothing short of phenomenal, in my opinion! The apple part was this warm, gooey, caramel-y goodness and the top had a crunch to it thanks to the toffee pieces. The crust didn’t taste like crust, but rather it tasted exactly like soft cinnamon rolls (as it to be expected, right?). A-maze-ing. I strongly urge you to give this one a shot! It’s a nice change of pace from your everyday apple pie, but not so out there where it loses some of the apple pie nostalgia that so many of us have.
If When I open my pie shoppe one day, you can bet a variation of this will be served quite often! Enjoy 🙂
Caramel Apple Pie with Cinnamon Roll Crust
1 refrigerated can of read-to-bake cinnamon rolls (8 cinnamon rolls)
5 cups apples (I used Granny Smith + Pink Ladies)
1/2 c packed brown sugar
1/2 c sugar
1/4 c all-purposeflour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp lemon juice
1 tsp vanilla
4 Tbsp heavy cream
4 Tbsp butter
1/2 c all-purpose flour
2 Tbsp brown sugar
3 Tbsp butter
3 ozs toffee bits
- Preheat oven to 450 degrees.
- Butter your pie plate.
- Open refrigerated can of cinnamon rolls. Press one roll in the center and circle the others around it. Flatten with your hand so they all touch each other and all the spaces are filled in. (Make sure to press them up the sides of the plate as well)
- Peel and slice apples and sprinkle with the 1 Tbsp of lemon juice.
- Combine the dry ingredients in a large bowl.
- Add the apples to the dry ingredients and toss to mix. Add vanilla and cream.
- Melt the butter in a heavy skillet.
- Add the apple mixture and cook approximately 8 minutes, to soften apples.
- Turn into pie shell.
- To make the streusel topping, combine the flour and sugar.
- Mix in the butter with a fork until it becomes coarse crumbs.
- Stir in the toffee bits.
- Sprinkle the topping over pie.
- Cover the entire pie with foil.
- Bake for 15 minutes.
- Reduce the heat to 350 degrees and bake 30 minutes longer.
Cherpumple. What does that even mean?! Yeah, I asked myself that same thing when my husband sent me this link. Clearly I’m arriving a little late to this party considering this article was posted about a year ago, but this is the first I’m hearing about his culinary dessert phenomenon. And just how did I hear about it? My husband’s coworker presented the challenge to me.
So what is Cherpumple? It’s a triple layer cake with a pie baked into each layer. It seems to be the pastry version of the turducken (which I’ve actually had, btw, and it’s pretty good!). According to the WSJ article, Cherpumple is a cherry pie baked inside a white cake, a pumpkin pie baked inside a yellow cake, and an apple pie baked into a spice cake. It is then smothered in cream cheese frosting. Swoon! And who created such a wild and crazy dessert? None other than Charles Phoenix.
Those of you who know me know that I LOVE to bake pies, so this challenge is definitely in my ballpark. However, I see a couple flaws with this original recipe.
- The use of frozen pies. No thanks.
If When I do this, I’ll make my pies from scratch, crust and all.
- The use of boxed cake mix. Again. Meh. I’ll make my own mix. It’s easy peasy.
- Canned frosting. Yuck! I am NOT a fan of canned frosting. It tastes processed and plastic-y to me. I’ll make my own cream cheese frosting, thank you very much.
If When I do this, I might try different flavor combinations. I don’t know. We’ll see. I plan on doing this sometime before 2012, and I’ll definitely keep you posted on the super success or epic fail!
Have any of you been crazy enough to try this? What are you thoughts?