Frozen puff pastry is the best.
Easy Apple Slab Pie
Found here.
- 1 lb (2 large) granny smith apples, peeled, cored and cut into 1/3″ slices
- 4 T unsalted butter
- 1/4 c brown sugar, lightly packed
- 1 t ground cinnamon
- 1 sheet (8 or 9 oz) frozen puff pastry, thawed (I used Pepperidge Farms)
- All purpose flour for dusting
- 1 egg, lightly beaten for egg wash
- Coarse sugar for sprinkling
Preheat Oven to 400F. In a large skillet, melt butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in brown sugar and cinnamon. Continue to simmer, stirring occasionally until apples are soft and caramelized (5 min). Lightly dust a sheet of parchment paper with flour. Place thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches). Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush beaten egg around pastry edges. Top with the second pastry sheet and press down on the edges to seal. Cut 6 (1-inch wide) slits down the center of the pastry to create vents. Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.