This Apple Pop Tart Slab Pie is a delightful twist on the classic pop tart, transforming it into a delicious, family-sized dessert. Perfect for sharing at gatherings or enjoying as a fun weekend baking project, this slab pie features a flaky homemade crust, a sweet and spiced apple filling, and a delightful icing topped with rainbow sprinkles. Let’s get started on this nostalgic and scrumptious treat!

Why You’ll Love This Apple Pop Tart Slab Pie

You’ll love this Apple Pop Tart Slab Pie because it’s:

1. Fun and Nostalgic: Combines the charm of pop tarts with the comfort of homemade pie.
2. Perfect for Sharing: Makes enough to feed a crowd, ideal for parties or family get-togethers.
3. Customizable: You can easily swap out the filling or add your favorite toppings.
4. Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for all bakers.

Ingredients For Apple Pop Tart Slab Pie

For the Crust

• 2 + ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, diced
• ¼ – ½ cup ice water

For the Filling

• 5 – 6 cups peeled, diced apples (about ½-inch)
• 1 tablespoon lemon juice
• 1 tablespoon corn starch
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• Dash or two of ground nutmeg
• Pinch or two of salt

For the Icing

• 2 cups confectioners’ sugar
• 1 – 2 tablespoons milk
• Rainbow sprinkles, for garnish

How to Make Apple Pop Tart Slab Pie

Make the Crust

1. Combine Dry Ingredients: In a large bowl, whisk the flour and salt together.
2. Cut in Butter: Add half the butter and cut in with a pastry blender or two forks used in a scissor fashion until small crumbs form. Add the rest of the butter and repeat until small, uniform crumbs form.
3. Add Water: Add the ice water, a tablespoon at a time, and toss with a fork to moisten the dough evenly. To test for the right texture, squeeze a chunk of it together; it should stick together easily. If it falls apart, add more water.
4. Form Dough: Turn the dough out onto a lightly floured surface and divide it in half. Wrap each piece in plastic wrap and refrigerate for 20 minutes.

Make the Filling

1. Combine Filling Ingredients: In a large bowl, toss the apples, lemon juice, corn starch, brown sugar, cinnamon, nutmeg, and a pinch or two of salt together until well combined.

Roll Out the Crust

1. Prepare Baking Sheet: Line a large baking sheet with parchment paper, making sure it goes up the sides and over the edges in case the pie leaks.
2. Roll Bottom Crust: Flour a large work surface and roll one half of the dough out into a 9×12-inch rectangle. Fold it in half, then in half again, and transfer it to the baking sheet. Unfold.
3. Roll Top Crust: Roll the remaining dough out to a 9×12-inch rectangle.
4. Add Filling: Top the bottom crust with the apple mixture, leaving a 1-inch border. Spread the apples out evenly.
5. Top with Crust: Fold the remaining crust in half, then half again, and top the pie with it. Unfold.
6. Seal Edges: Fold the edges of the bottom crust over the top and press together. Go around the border with a fork, pressing the crust together again. Refrigerate for 20 minutes while preheating the oven to 400°F.

Bake the Pie

1. Bake: Bake the pie for 20-25 minutes until golden brown around the edges. Cool on the baking sheet.

Make the Icing

1. Mix Icing: Whisk the confectioners’ sugar with 1 tablespoon of milk at a time to make a thick icing. Slather over the top of the cooled pie and garnish with rainbow sprinkles.

Serve

1. Cut and Serve: Cut the pie into squares to serve. Refrigerate any leftovers.

Variations

• Different Fruits: Try using pears, peaches, or berries in place of apples.
• Nutty Addition: Add chopped nuts such as walnuts or pecans to the filling for extra crunch.
• Spiced Up: Add a pinch of cloves or allspice to the filling for a spicier flavor.

Equipment

• Large mixing bowls
• Pastry blender or two forks
• Large baking sheet
• Parchment paper
• Whisk
• Spatula or wooden spoon
• Rolling pin

Storage

Store any leftover pie in the refrigerator, tightly covered, for up to 3 days. You can also freeze the pie by wrapping individual squares in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator before serving.

What to Serve with Apple Pop Tart Slab Pie

This slab pie is delicious on its own, but here are a few serving suggestions:

1. With Ice Cream: Serve with a scoop of vanilla or cinnamon ice cream.
2. With Coffee or Tea: Enjoy with your morning coffee or afternoon tea.
3. With Whipped Cream: Top with a dollop of whipped cream for an extra treat.

Tips

• Cold Butter: Ensure the butter is very cold for a flaky crust.
• Even Crust: Roll out the crusts evenly to ensure even baking.
• Thick Icing: Make sure the icing is thick enough to stick to the pie without running off.

FAQ

Can I use store-bought pie crust?

Yes, you can use store-bought pie crust for convenience, but homemade crust provides a flakier, richer texture.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to make the crust gluten-free.

What if I don’t have lemon juice?

You can use apple cider vinegar or white vinegar as a substitute for lemon juice.

How do I prevent the crust from becoming soggy?

Ensure the apples are well-coated with the cornstarch mixture to help thicken the juices as they bake, preventing a soggy crust.

APPLE POP TART SLAB PIE

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Apple slab pie made over into a giant pop-tart!

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Ingredients

• Crust:
• 2 + ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, diced
• ¼ - ½ cup ice water
• Filling:
• 5 -6 cups peeled, diced apples (about ½-inch)
• 1 tablespoon lemon juice
• 1 tablespoon corn starch
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• dash or two of ground nutmeg
• Icing:
• 2 cups confectioners' sugar
• 1 - 2 tablespoons milk
• rainbow sprinkles, for garnish

Instructions

Make the Crust:

1. In a large bowl whisk the flour and salt together.
2. Add half the butter and cut in with a pastry blender or two forks used scissor fashion until small crumbs form.
3. Add the rest of the butter and repeat until small, uniform crumbs form.
4. Add the water, a tablespoon at a time, and toss with a fork to moisten the dough evenly.
5. To test for the right texture, squeeze a chunk of it together, it should stick together easily. If it falls apart add more water.
6. Turn the dough out on a lightly floured surface and divide in half.
7. Wrap each piece in plastic and refrigerate 20 minutes.

Make the Filling:

1. In a large bowl toss the apples, lemon juice, corn starch, brown sugar, cinnamon, nutmeg and a pinch or two of salt together.

Roll out the Crust:

1. Line a large baking sheet with parchment paper making sure it goes up the sides and over the edges in case the pie leaks.
2. Flour a large work surface and roll one of the halvesout into a 9 x 12-inch rectangle. Fold it in half then in half again and transfer to the baking sheet. Unfold.
3. Roll the remaining crust out to a 9 x 12-inch rectangle.
4. Top the bottom piece with the apples leaving a 1-inch border - spread them out evenly.
5. Fold the remaining crust up in half then half again and top the pie with it - unfold.
6. Fold the edges of the bottom crust over the top and press together.
7. Go around the border with a fork pressing the crust together again. Refrigerate 20 minutes.
8. Meanwhile preheat the oven to 400 degrees F.
9. Bake the pie 20 - 25 minutes until golden brown around the edges. Cool on the baking sheet.

Make the Icing:

1. Whisk the confectioners' sugar with 1 tablespoon milk at a time to make a thick icing. Slather over the top and garnish with sprinkles.
2. Cut into squares to serve. Refrigerate leftovers.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

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