Slab pies are one of the greatest inventions of the 21st century.
This is a spin-off of one of my favorite pies: strawberry rhubarb pie.
I looked all over the place for rhubarb when I got the hankering for one. I couldn’t find it anywhere.
So… sub the Granny Smith apples. I figured they were both sour, right?
Oh boy. It worked.
It worked like it was it’s job, and it’s getting paid a six figure annual salary.
Wha???! … My brain hurts.
There aren’t really that many times that you’ll run into an occasion where this much pie is necessary.
HA! Just kidding. That was a joke.
We’ll always need this much pie in our lives.
Little did you know, pie is actually a health food.
It’s good for the soul.
- 2 double pie crusts
- 1 1/2 cup sugar
- 3/4 cup flour
- 5 cups strawberries, chunked
- 5 large granny smith apples, peeled and sliced
- 2 tablespoons lemon juice
- 3 tablespoons butter
- 1 egg
- 1 teaspoon water
- cinnamon sugar (2/3 cup sugar + 1 tablespoon sugar)
- Preheat oven to 400° F.
- Prepare pie dough and roll out in two large pieces, large enough to cover an entire cookie sheet. Place one of your rolled out pieces into the bottom of a cookie sheet.
- In a medium sized bowl mix together sugar and flour.
- In a large bowl mix together your chunks of strawberries and slices of apples. Add lemon juice to your fruit and churn until coated. Add half of your fruit mixture into the bottom of your pie. Sprinkle half of your sugar mixture over top. Repeat. Dot with cold butter and cover with top crust. Pinch edges of top and bottom crusts together.
- Beat together egg with 1 teaspoon water. Brush on top of crust and sprinkle with cinnamon sugar.
- Put the pie in the oven and decrease temperature to 375° F. Bake for 55-65 minutes or until the crust is a deep golden brown and the filling is bubbling. Let cool on wire rack for 1 hour. You can serve warm or at room temperature. Enjoy!