Alright, let’s talk about makin’ an apple slab pie, you know, the big ol’ kind, with that canned stuff you get from the store. Easy peasy, even for an old gal like me.
Why a Slab Pie, You Ask?
Well, first off, I ain’t got time to be fussin’ with a bunch of little pies. One big one, that’s the ticket. Specially when you got a whole crowd to feed, like at them church gatherings or family get-togethers. This here slab pie, it feeds a whole mess of folks, yessiree. And you know what? It’s quicker. Instead of makin’ two or three pies, you just make one big’un.
The Secret Weapon: Canned Apple Pie Filling
Now, some folks might turn their noses up at canned apple pie filling. They say it ain’t fancy enough or it’s got too much of that corn syrup stuff. Well, I say, sometimes you gotta take the easy road. And this here canned fillin’, it works just fine. It’s already cooked, see? So you ain’t gotta worry about them apples bein’ hard or nothin’. Saves ya a whole lotta time and trouble.
- Saves Time: No peelin’, corin’, or slicin’ apples. Hallelujah!
- Consistent Flavor: Always tastes the same, no matter what kind of apples you get.
- Easy Peasy: Even a young’un could do it.
Let’s Get Bakin’, Shall We?
First thing’s first, you gotta get yourself some pie crusts. Them store-bought ones work just fine. I ain’t got the patience to be makin’ dough from scratch. You need two of ‘em, see? One for the bottom and one for the top. Or, if you’re feelin’ fancy, you can make a crumble top. That’s what I like to do sometimes.
Crust Time – Bottom First
Take one of them crusts and lay it out in your pan. Now, you gotta make sure it’s a big pan, a slab pan, you know? Like them jelly roll pans. Push that crust down good, make sure it fits. Don’t be shy, now. If it tears a little, just pinch it back together. Ain’t nobody gonna notice.
Fill ‘Er Up
Next up, open up them cans of apple pie fillin’. I usually use about three or four cans for a big slab pie. You just dump it all right on top of that bottom crust. Spread it out even-like. Now, here’s a little secret. I like to add a little somethin’ extra to that canned fillin’. Just a dash or two of almond extract. Makes it taste real special-like. People always ask me what my secret is, and that’s it. A little bit of almond.
Top It Off – Crust or Crumble
Now you gotta decide, you want a crust top or a crumble top? If you’re doin’ a crust top, just lay that other pie crust right on top of the fillin’. Pinch the edges together good, so it don’t all leak out. Cut a few slits in the top so the steam can escape. If you’re doin’ a crumble top, well, that’s a whole ‘nother story. But it ain’t hard. You just mix up some flour, sugar, butter, and maybe some oats, and sprinkle it all over the top.
Bakin’ Time – Low and Slow (Mostly)
Now, here’s the important part. You gotta bake this pie just right. I start it off hot, at about 425 degrees, for about 15 minutes. Then I turn the heat down to 325 and bake it for another 40 minutes or so. You want that crust to be nice and golden brown, and that fillin’ to be bubbly. The apples are already cooked in that can, see? So you don’t have to worry about them bein’ done. Just gotta make sure that crust is cooked through.
Why Canned Filling is Okay, Really
Like I said, some folks might not like the canned stuff. They say it ain’t natural or it’s got too much sugar. Well, maybe it does, but it sure is convenient. And honestly, most folks can’t even tell the difference, ‘specially when you add that little bit of almond extract. And since those apples are already cooked down, that filling won’t sink down and leave a big gap between the crust and the filling. You know, how sometimes you get that empty space when the pie cools? Well, that don’t happen with this canned stuff.
Cool It Down – If You Can Wait
Once that pie is done, you gotta let it cool down before you cut into it. I know, it’s hard. That smell of baked apples and cinnamon, it’ll make your mouth water. But if you cut into it too soon, it’ll be a runny mess. So be patient. Let it sit for a while, at least an hour. It’ll taste even better that way.
Serving It Up
When it’s time to serve it up, just cut yourself a big ol’ square. This ain’t no dainty little pie, this is a slab pie. It’s meant to be shared. You can eat it plain, or you can put a scoop of ice cream on top. Vanilla ice cream, that’s my favorite. Or maybe a dollop of whipped cream. It’s all good.
Apple Slab Pie – A Crowd Pleaser
So there you have it. Apple slab pie with canned pie filling. It’s easy, it’s delicious, and it feeds a crowd. What more could you ask for? Give it a try, and I bet you’ll be makin’ this pie again and again. It’s a keeper, I tell ya. It really gets the job done, especially when you’re feeding a big bunch. No fuss, no muss, just good eatin’. And that’s what matters, right? Good, simple food, made with love. Even if that love comes from a can. Now go on and get bakin’!
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