Apple Red-Hot Slab Pie Recipe

5 1 1
Apple Red-Hot Slab Pie Recipe
Apple Red-Hot Slab Pie Recipe photo by Taste of Home
Publisher Photo

Apple Red-Hot Slab Pie Recipe

Read Reviews
5 1 1
Publisher Photo
The color alone from the Red Hot candies makes this slab pie an instant hit. It's my absolute favorite because it holds so many family memories for us.—Linda Morten, Somerville, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 50 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 50 min.

Ingredients

  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups cold butter, cubed
  • 1 to 1-1/4 cups ice water
  • FILLING:
  • 2/3 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 cups thinly sliced peeled Granny Smith apples (about 6 medium)
  • 6 cups thinly sliced peeled Gala or Jonathan apples (about 6 medium)
  • 1 cup Red Hots candies
  • 1/4 cup cold butter
  • Vanilla ice cream, optional

Directions

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. Refrigerate 1 hour or overnight.
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.
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. Yield: 24 servings.
Originally published as Apple Red-Hot Slab Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 piece (calculated without ice cream): 349 calories, 18g fat (11g saturated fat), 46mg cholesterol, 383mg sodium, 45g carbohydrate (19g sugars, 2g fiber), 3g protein.

  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups cold butter, cubed
  • 1 to 1-1/4 cups ice water
  • FILLING:
  • 2/3 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 cups thinly sliced peeled Granny Smith apples (about 6 medium)
  • 6 cups thinly sliced peeled Gala or Jonathan apples (about 6 medium)
  • 1 cup Red Hots candies
  • 1/4 cup cold butter
  • Vanilla ice cream, optional
  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. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 24 servings.
Originally published as Apple Red-Hot Slab Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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MY REVIEW
bonito15 User ID: 6959830 255361
Reviewed Oct. 13, 2016

"I love red hots in applesauce so I am so glad to get a recipe for slab pie - it was a hug hit at our house - go red hots"

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