as promised, here's what i did with all those cans of apple pie filling: slab pie. the idea is so obnoxiously simple, it's another why didn't i think of that recipes. if you can even call it a recipe.
here's the basic idea. take your favorite double crusted pie dough. instead of lining a round pie pan with it, line a 9x13" or 11x14" pan with it. fill with your favorite pie filling, top with the other crust, and bake for an hour. and then serve pie to a crowd. my version is an apple slab pie, made with homemade canned apple pie filling, but i bet a peach version would be just as tasty.
my pie was destined for a family get together last month. to say it went over well is an understatement. every single person had a piece, some going back for seconds.
makes one 9x13" or 11x14" pie
i made this pie in a 11x14" pan and used 2 quarts of homemade canned apple pie filling. while it looked like a lot of apples going in, but they cooked down and as you can see, made a thin layer of filling. next time i'll add a third quart.
your favorite double crust pie dough (i used this one from martha stewart)
your favorite pie filling (enough for 1 standard 8" or 9" pie) OR 2 or 3 quarts homemade canned apple pie filling
- mix up your pie dough according to the recipe. divide the dough roughly into two unequal portions - one should be roughly 1/3 of the dough and the other the remaining 2/3 of the dough. form each into a rectangle, wrap in plastic and refrigerate for at least an hour and up to overnight.
- about 30 minutes before you want to make the pie, remove the pie dough from the refrigerator to take the chill off and make it easier to roll with a rolling pin. preheat your oven to 350F.
- roll the larger piece of dough so that it is a couple inches longer and wider than your pan - it will go up the sides, so you want it an inch bigger on all sides. line the pan with the dough, using your fingers to push it in the corners. if it rips or breaks, just patch it back with your fingers.
- add your pie filling. if you're using canned apple pie filling, shake the jars well (the spices will have settled to the bottom), open, and pour over the dough. spread out the filling into an even layer.
- roll the smaller piece of dough the same size as your pan to make the top crust. transfer the crust to the top of the pie and use your fingers to pinch the top and bottom crusts together. using a sharp knife, cut slits in the top of the pie throughout to let steam escape.
- bake the pie for about an hour, or until the top is golden brown and the filling is bubbling. cool completely before glazing (optional) and serving.