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Slab Apple Pie – Perfect for Fall, Perfect for Freezing

Posted By Jessica Fisher On November 3, 2009 @ 9:33 pm In Baking,Desserts,Fall,Freezer Cooking,Meal Planning,Recipes | 64 Comments


I experimented with my traditional apple pie [5] recipe recently by baking it into a 9×13-inch pan, thus the name, Slab Apple Pie. This dessert has several things going for it:

  1. It’s super easy to throw together. I’m not worried about fluting edges or getting the topping in a perfect mound. Just layer the ingredients and bake.
  2. There’s a bigger crust to apple ratio. If you’re low carbs, this isn’t your sweet. But, oh my….
  3. It freezes just as well as a regular pie, but has a shape more conducive to your freezer space. If you don’t have enough pans in the house, freeze each layer (prior to baking) in its own freezer bag. Then thaw and assemble prior to baking.

Looking for more great recipes like this one? Curious about freezer cooking? Consider purchasing my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook [7] from Amazon, Barnes and Noble, or your local bookstore. It’s chock full with over 200 freezer-friendly recipes, planning pages, shopping lists, cooking plans, and basic and advanced how-to’s to making freezer cooking work for any home, family, and lifestyle.

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[5] my traditional apple pie: http://www.goodcheapeats.com/2009/09/making-of-great-apple-pie.html

[6] Gramma John’s Pie Crust: http://www.lifeasmom.com/2009/04/gramma-johns-pie-crust.html

[7] Not Your Mother’s Make-Ahead and Freeze Cookbook: http://www.amazon.com/gp/product/1558327568/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1558327568&linkCode=as2&tag=oflwtf-20

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