Typically when there is a recipe I like, it gets filed into the “must-make” folder and I’d forget I put it there. Not with this one. After seeing the Cinnamon-Swirl Apple Slab Pie in the Martha Stewart November issue, I knew Sunday would be pie day in my PJs. I told my friends I was busy. Apology was given in the form of homemade pie.
If you’ve seen my video on Instagram, the first time, I made it in a jelly roll pan, as stated in the recipe. For round 2, I did it in a standard 9″ pie pan. I love slab pies but thought a round pie would be pretty given the swirl shapes were also circular.
Adapting the recipe for the 9″ pan was relatively easy as I basically halved the original recipe, with a couple of exceptions. I increased the apple quantities a bit because I wanted a nice full pie as well as the sugar, because I only used Granny Smith and they were pretty tart. Here is the recipe. Happy baking!
Cinnamon-Swirl Apple Pie
Adapted from Martha Stewart‘s Slab Pie
Ingredients
For the crust (makes 1, you’ll need 2):
1 1/4 cups unbleached all-purpose flour
3/4 teaspoons kosher salt
1/2 tablespoon sugar
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
For the filling:
3 tablespoons unbleached all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, room temperature, plus 2 tablespoons, refrigerated and cut into small cubes
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, divided
2 1/2 pounds assorted apples, such as Jonagold, Cortland, Granny Smith, and Empire, peeled, cored, and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
6 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling
Directions
For the crust:
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Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle a tablespoon of water over mixture and pulse to combine. Repeat with 3 more tablespoons of water, and more if needed. Check to see that the mixture holds together when pinched.
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For a 9-inch pie, shape one dough into a circle and one rectangle and wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
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On a lightly floured piece of parchment, roll the round dough into a 14″ circle. Transfer to a 9″ pie pan and press into bottom edges and up sides. Fold overhang under and around edge and crimp as you like. Refrigerate 30 minutes.
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In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 11-by-14-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
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In a large bowl, toss together apples, lemon juice, granulated sugar, flour, 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
For assembly:
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Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below.
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Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. You’ll need approximately 50 slices. I had 15 extra remaining that I baked off and ate as a snack. Arrange slices over apple mixture, slightly overlapping. Refrigerate until firm, about 30 minutes.
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Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Pie tastes best the day it’s made.
10 Comments
For the crust – how much butter do you use? I have butter sticks that are 1/4 C and sticks that are 1/2 C. Thanks for the clarification!
So sorry about that. My bad. I don’t normally put the measurement by sticks. That would be 1/2 cup of butter.
Excellent – thanks for clarification. Made it today – your instructions were great and the pie was delicious!
I’m so glad! Thank you!
I’m going to try my hand at this week!
Exciting! Would love to see yours.
a bit of an odd question, but the measurement for apple before or after peeling and coring…
Oh this would be before peeling and coring. Not an odd question at all!
Quick question _ could you please clarify … Is the total baking time 60 min (20 min at 425 and then 40 min at 375) or is total baking time 80 min (20 min at 425 and 60 min at 375)? Thank you!
Total is 80 minutes but I would watch the oven at the 60 minute mark and judge based on when the crust looks golden and the fruit starts to bubble!