Name: Cinnamon Roll Apple Slab Pie
Ingredients: 2 recipes Cooking Mamas’ All Butter Pie Crust; 1/4 c. unsalted butter (melted); 1/2 c. brown sugar (packed); 1 tsp. ground cinnamon; 1/4 tsp. kosher salt; 4 lbs. assorted apples (Granny Smith, Jonagold, Gala, etc. peeled, cored & cut into 1/4-inch slices); 2 T. fresh lemon juice; 6 T. granulated sugar; 2 T. all-purpose flour; 1/4 tsp. kosher salt; 1 tsp. vanilla extract; 2 T. cold unsalted butter (cut into small cubes); 1 lg. egg (lightly beaten); Sanding sugar (for sprinkling)

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Cinnamon Roll Apple Slab Pie

Wow your guests as they swoon over the beautiful cinnamon swirl crust! Serve warm with a scoop of vanilla ice cream! The perfect pie for entertaining!

Course: Dessert

Cuisine: American

Servings:

Ingredients

ALL BUTTER PIE CRUST:

2 recipes Cooking Mamas’ All Butter Pie Crust

CINNAMON ROLL FILLING:

1/4 c. unsalted butter melted
1/2 c. brown sugar packed
1 tsp. ground cinnamon
1/4 tsp. kosher salt

APPLES:

4 lbs. assorted apples Granny Smith, Jonagold, Gala, etc. peeled, cored & cut into 1/4-inch slices
2 T. fresh lemon juice
6 T. granulated sugar
2 T. all-purpose flour
1/4 tsp. kosher salt
1 tsp. vanilla extract
2 T. cold unsalted butter cut into small cubes

EGG WASH:

1 lg. egg lightly beaten
Sanding sugar for sprinkling

ALL BUTTER PIE CRUST:

Instructions

ALL BUTTER PIE CRUST: Make two separate recipes of Cooking Mamas’ All Butter Pie Crust and shape into two rectangular disks. Wrap each disk in plastic wrap, 1 for the bottom crust and 1 for the cinnamon roll crust. Refrigerate for at least 1-2 hours before using.
On a lightly floured piece of parchment paper, roll one disk into a 12×17-inch rectangle. Transfer crust to a 10×15-inch rimmed jelly roll pan pressing into the bottom and up the sides to fit. Fold overhang under and around the edge. Dock the bottom with a fork. Refrigerate for 30 minutes.
CINNAMON ROLL FILLING: In a small bowl, combine melted butter, brown sugar, cinnamon, and 1/4 teaspoon salt.
On a lightly floured piece of parchment paper, roll the second disk of dough into a 12×16-inch rectangle.
Evenly spread the butter mixture over the dough all the way to the ends. Starting on the long edge, tightly roll into a log. Wrap in parchment or plastic wrap and transfer to a baking sheet and refrigerate until firm, about 30 minutes.
Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on the rack below.
APPLES: In a large bowl, using your hands, toss together apple slices lemon juice, granulated sugar, flour, salt, and vanilla. Fill the bottom pie crust with the apple mixture and dot with cold butter.
Remove the cinnamon roll log from the refrigerator. Cut the log into 1/4-inch slices, rotating the log with each slice to keep the slices round (you will need 63 slices). Arrange slices over the apples, slightly overlapping, in nine rows of seven.
Brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake until the crust is just set, 20 minutes (do not open the oven). Reduce heat to 375 degrees and continue baking until the crust is golden brown and the filling bubbling, about 45 minutes to 1 hour. Let cool completely on a wire rack.
Serve warm or cold with a scoop of vanilla ice cream. This slab pie tastes best the day it’s made.