Whole Wheat Apple Pie Slab

I love apples, and I love using them for desserts. This Whole Wheat Apple Pie Slab while it is a bit time  consuming since it is so big it is worth every minute, plus it is so big that you can freeze left overs and have later on.

 

This is the conventional apple pie made on a rectangular pan that was 15 1/2 by 10 1/2 inches. I guess that it’s the reason it is called apple pie slab right? Not sure why it is called that way but I saw it and I had to try my own version.

This whole wheat Apple Pie Slab is just out of this world, although a little bit time consuming.

Normally, most of my recipes are pretty quick, but this one, with the pealing of so many apples, cutting, dough making, chilling, rolling etc a bit of time can go by although worth every second of it.

I used my own pie crust recipe and added some healthy icing as a new thing. It is perfectly fine if you want to omit the icing, as the pie is already sweet enough. It just sort of looks better but when I make it again I will actually omitted.

This pie crust does not have any butter and it is mainly whole wheat flour. After tasting the dough, you wouldn’t even know the difference. I hope you try it.

Enjoy!


This is how it looks like after sprinkling the panko bread crumbs on the crust. It is a nice trick I learned so that the extra liquid from the apples doesn’t make the dough soggy although you don’t have to do this, it is optional :-)


I mix the sugar, corn starch and cinnamon together with the apples. I do not sprinkle these ingredients over the apples like many other recipes call for. I feel this gives a much better result.

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Whole Wheat Apple Pie Slab

Yield: 16-18 servings

Total Time: 1 hour 10 minutes

Ingredients:

Crust

Filling

Icing (optional)

  • 1 cup coconut cream
  • 2 tbs maple syrup
  • 1 tsp of cinnamon

Directions:

Mix crust ingredients together in a mixing bowl. Divide the dough into two pieces; one should bee a bit bigger than the other one. The big one will be for the bottom crust. Roll each into a ball, and chill for one hour wrapped in plastic paper.

On the mean time peel and chop the apples. Mix with arrowroot powder, sugar (reserve the two tablespoons for the crust) and cinnamon. When ready, take the larger piece of pastry out of the fridge. Roll and shape into a rectangle and place on the baking pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit.

Spread the bread crumbs over the crust, like in the picture. Spread the sliced apples over the crumbs also like in the picture. Roll the remaining piece of pastry into a rectangle. Make sure is as big as the pan, I used a (10 x 15.5 inch rectangular baking pan). Lay it on top of the apples. Seal the edges of the two crusts as well as you can.

Brush with milk and sprinkle the crust with the two tablespoons of sugar. Slash the crust with a knife to allow steam to escape. Bake at 375 F for 55-65 minutes.

To make the glaze mix ingredients and drizzle over pie.

NOTE: When rolling the crust I do in between plastic wrap and not on a floured surface. I also do not add the icing to the entire pie but to each individual piece since not everyone wants it.

Screen Shot 2015-09-11 at 10.08.36 AMNutrition facts calculated based on the recipe giving 18 servings and using 1 cup icing sugar

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46 comments

  1. This coffee cake looks so good! I love anything with streusel on top but that PLUS caramel sounds amazing. Can’t wait to try this.

  2. Hello,
    Thanks for the Apple and caramel coffee cake” recipe.
    I’ll create one for sure, my kids are gonna like it :)
    If you don’t mind, can you submit your Apple and caramel coffee cake photo in http://www.foodporn.net ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.

  3. Oh wow. That looks SO yummy! And the streusel. Wow. I made apple cinnamon bread yesterday with streusel but your streusel looks way better. :) I’m sure you’re right that the caramel isn’t needed. I’m happy to see an apple recipe from you. I’m all about apples at the moment!

  4. Emily, thanks. Let me know if you try it.

    Texanerin, yeah I think this is the most streusel I have ever used in baking. I though it was good but the caramel for me was a bit much. It was a good think a just used 1/4 cup :-)

  5. Love this recipe! Will be linking back to this in my upcoming post :)

  6. It looks exactly like the Southern Living version I made last night, except healthier. I think next time around, I will incorporate some of your changes!

  7. Marla, thanks so much!! Can’t wait to see your awesome pictures.
    Stephanie, this cake does not taste healthy at all so I think you will not feel cheated :-)

  8. Oh wow, this looks incredible! Caramel and apple are like my favorite flavors, and that streusel on top looks incredible! Awesome!! I wish I had a reason to make this, otherwise I’d eat 3/4 of it!

  9. This looks like a great recipe for Fall… can’t wait to try it!

  10. Man that looks delish!!! I LOVE your blog…am just discovering it–delicious!!!!

    http://yourloveisbetter.blogspot.com/

  11. Indulging is totally an important part of life, and anything with caramel and apples is a worthwhile indulgence in my book :)

  12. This cake looks absolutely delicious and perfect for fall! Apples, caramel, and streusel are some of my favourite things in baking. WIll be making this for sure. Thanks for sharing!

  13. Heidi,

    I am right with you. It was a good thing there is plenty of people in my house to share it all :-)

    Stephanie, thanks. You should try it.

    Pretty hungry girl, let me know if you get to try it. If you do I hope you like it.

    Laura, we both agreed. This cake was nothing but indulgence :-)

    Jessica, let me know if you get to try it. Thanks for stopping by.

  14. looks incredible… can’t believe how healthy it is in comparison to how it looks. you and i have proven that u dont’ need to eat crazy fatty desserts to enjoy them. :)

  15. Honey, thanks. You see? Just a few alteration and you don’t have to feel as bad eating such an amazing cake :-)

  16. Yum Yum Yum – this was good and I felt so much healthier eating this with the Olive Oil instead of Butter (its a mental thing), THANKS :-)

  17. Rachel Ring,

    I am glad you liked it. It is way better than the butter, healthier fats :-)

    Thanks for the feedback and for visiting my blog!!

  18. after seeing the recipe just could not stop myself from baking one for myself and it was damn tasty with the apple and caramel mixed with coffee.
    thanks
    Glan Deas
    Kopi Luwak

  19. Wow, sounds and looks delicious! How do you make the caramenl sauce? can you give a link for that recipe or just post it in the comments? Please and thank you!

  20. Oh wow, thanks so much! Yea I saw it when I scrolled up again! I’m silly. But thank you for responding anyway, much appreciated Myriam! I stumbled onto your facebook page and then visited your site. It’s great and the recipes are super easy! I’m a foodie, so that’s wonderful. I plan on testing this recipe for when my sister comes back from med-school.

  21. I just finished making this. It looks and smells delicious. However, my strudel started to burn before the cake was finished. I hope I rescued it by scraping some off. I made some more strudel and just heated a little bit. Also, between your recipe and photos of the stages of caramelizing sugar – I had success for only the 2nd time with a caramel sauce. Do you see/hear me doing a happy dance! Thank you for all your work and sharing!

  22. This looks delicious! I wouldn’t feel so bad about my occasional need to eat cake for breakfast if it was this cake :)

  23. I made it today! It was delicious. I never liked pies with fruits before, but after I tried this one I had to have another piece. I am in school to become a Dietitian, so you really inspire me! I can wait to try new recipes. Thank you so much for sharing :)

  24. I want to make this so badly!!! It looks delicious. I’m making out my grocery list of things I need. Do you use sweet and unsweetened applesauce?

  25. Hi. I just wanted to let you know I found the unrefined sugar at Whole Foods on sale for $4.49, regular price $4.99. The exact same brand, 1 pound etc. I am ready to bake!!!!

  26. Looks delicious. One small note: “Streusel” topping, not “strudel.”

  27. What kind of yogurt would you suggest if you can’t do dairy?  Soy? Almond? or Coconut?

  28. Has anyone tried this with coconut oil (instead of olive oil) in the cake?

  29. My daughter can’t eat eggs.  Can I substitute  applesauce for the eggs. And if yes. How much. Obviously I would use the entire olive oil and not sub in applesauce then. 
    Thanks

  30. I loved the look of this cake and at this time of year we have lots of apples. Only question “where does the coffee come in” one reviewer said she loved the mix of Apple,caramel and coffee. Please, have I misse d something? I have read the recipe for the cake and caramel but still miss it. 
    Shall make the cake as I read it as it looks great.

  31. Wet Saturday good time to make the cake. Great made the caramel sauce, might have to hide it from the family, husband loved it. Thanks

  32. Can I use all purpose flour instead?

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