Sugar Cookie Caramel Apple Slab Pie
Servings 12 servings
Ingredients
Sugar Cookie Crust
1/2 cup butter, softened
3/4 cup coconut sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups white whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Apple Filling
4 medium apples, peeled, cored, and thinly sliced (about 1 lb.)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons coconut sugar (or brown sugar)
1 tablespoon lemon juice
Caramel Glaze
1/4 cup butter
1/2 cup coconut sugar (or brown sugar)
1 tablespoon agave syrup
2 tablespoons half and half cream
1/4 teaspoon salt
Instructions
Sugar Cookie Crust: In a large bowl, beat butter and sugar together until completely creamy. Beat in egg, vanilla, and almond extract until smooth. Combine flour, baking powder, and salt. Beat flour mixture into liquid until a soft dough forms. Press into the bottom and halfway up the sides of a parchment paper-lined 9x13 baking dish. Prick dough all over with a fork. Bake crust at 350F 20 minutes or until just slightly golden. Remove from oven and set aside.
Apple Filling: In a small bowl, toss all filling ingredients until combined. Arrange apple slices in bottom of prebaked crust, overlapping slices slightly. Bake pie at 350F 20-25 minutes or until apples are tender and crust is golden. Remove from oven and set aside.
Caramel Glaze: In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute. Remove caramel from heat and immediately drizzle over apple slab pie. Let stand 10 minutes before slicing into squares and serving. Enjoy!
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Servings 12 servings
Ingredients
Sugar Cookie Crust
1/2 cup butter, softened
3/4 cup coconut sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups white whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Apple Filling
4 medium apples, peeled, cored, and thinly sliced (about 1 lb.)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons coconut sugar (or brown sugar)
1 tablespoon lemon juice
Caramel Glaze
1/4 cup butter
1/2 cup coconut sugar (or brown sugar)
1 tablespoon agave syrup
2 tablespoons half and half cream
1/4 teaspoon salt
Instructions
Sugar Cookie Crust: In a large bowl, beat butter and sugar together until completely creamy. Beat in egg, vanilla, and almond extract until smooth. Combine flour, baking powder, and salt. Beat flour mixture into liquid until a soft dough forms. Press into the bottom and halfway up the sides of a parchment paper-lined 9x13 baking dish. Prick dough all over with a fork. Bake crust at 350F 20 minutes or until just slightly golden. Remove from oven and set aside.
Apple Filling: In a small bowl, toss all filling ingredients until combined. Arrange apple slices in bottom of prebaked crust, overlapping slices slightly. Bake pie at 350F 20-25 minutes or until apples are tender and crust is golden. Remove from oven and set aside.
Caramel Glaze: In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute. Remove caramel from heat and immediately drizzle over apple slab pie. Let stand 10 minutes before slicing into squares and serving. Enjoy!
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