Apple Cream Cheese Slab Pie

Serves 4-6

1-pound Granny Smith apples, peeled and cored and sliced into 1 / 4 “slices
4 tablespoons unsalted butter
1 / 4 cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 sheet frozen puff pastry
to dust all-purpose flour
1 egg, beaten for egg wash
1 tablespoon raw sugar for topping
1 piece un-waxed parchment paper about 15 x 15” wide

In a large sauté pan over medium high heat melt butter. Add apple slices and sauté until lightly browned, about 5-7 minutes. Add sugar and spices, reduce heat and continue to sauté until apples are caramelized and softened, about 5 minutes. Add cream cheese.

Preheat oven to 425 degrees.

Lay out parchment and dust with flour Place the 9 x 10” pastry sheet on parchment. Using a rolling pin, flatten dough out slightly by-passing rolling pin over to extend thicker ends. Using a paring knife, split dough in half careful not to cut parchment.

Fill one side of dough with sautéed apples. Top with 2nd dough piece and pinch ends to seal or fold and pinch. Pain top with egg wash. Make 5 slits about 1 1 / 2” inches long down the pastry to vent. Sprinkle generously with sugar.

Transfer pastry on parchment to baking sheet and bake for 15-17 minutes until golden brown.

Remove and serve.

Tips & Suggestions

Use pears, peaches or sweet potatoes with the same outstanding results. Cinnamon, nutmeg and allspice will work with all three. Adjustments not necessary.