apple red-hot slab pie

Name: Apple Red-Hot Slab Pie
Prep time: 45 min
Cook time: 55 min
Yield: 24
Cuisine: American
Ingredients: 5 cup(s) all purpose flour; 2 tablespoon(s) sugar; 2 teaspoon(s) salt; 2 cup(s) cold butter, cubed; 1-1 1/4 cup(s) ice water; FOR THE FILLING; 2/3 cup(s) sugar; 2/3 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 6 cup(s) thinly sliced peeled granny smith apples (about 6 medium); 6 cup(s) thinly sliced peeled gala or jonathan apples (about 6 medium); 1 cup(s) red hots candies; 1/4 cup(s) cold butter; - vanilla ice cream, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 24 serving(s)

prep time 45 Min

cook time 55 Min

method Bake

Ingredients For apple red-hot slab pie

5 c

all purpose flour
2 Tbsp

sugar
2 tsp

salt
2 c

cold butter, cubed
1-1 1/4 c

ice water
FOR THE FILLING
2/3 c

sugar
2/3 c

all purpose flour
1/2 tsp

salt
6 c

thinly sliced peeled granny smith apples (about 6 medium)
6 c

thinly sliced peeled gala or jonathan apples (about 6 medium)
1 c

red hots candies
1/4 c

cold butter
vanilla ice cream, optional

How To Make apple red-hot slab pie

1
In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one portion is slightly larger than the other. Shape each into a rectangle; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2
Preheat oven to 375°. For filling, in a large bowl, mix sugar, flour and salt. Add apples and Red Hots; toss to coat. On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Add filling; dot with butter.
3
Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal and flute or press with a fork to seal. Prick top with a fork. Bake 50-55 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Serve warm. If desired, top with ice cream.
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