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Laura Lund🦋

@lauralund

3 months ago

Photo by Laura Lund🦋 on August 09, 2026. May be an image of wine glass.

Photo by Laura Lund🦋 on August 09, 2026.

Photo by Laura Lund🦋 on August 09, 2026. May be an image of dress and sundress.

Photo by Laura Lund🦋 on August 09, 2026. May be an image of dress.

Photo by Laura Lund🦋 on August 09, 2026.

Photo by Laura Lund🦋 on August 09, 2026.

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Posted On: August 9th 2026, 04:47 pm

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Comments (6)

emiliekent

3 months ago

emiliekent

Smukkesen🥹🫶🏻

nathalie_heinild

3 months ago

nathalie_heinild

Hold da ferie hvor lækker

petrealwp

3 months ago

petrealwp

Så smuk

sarahgranhoj

3 months ago

sarahgranhoj

Lækre!!!

frederikkemckler

3 months ago

frederikkemckler

Du er så hot og sød

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Day 4 of 6 in our 11th annual Sally’s Pie Week is an older recipe for Apple Slab Pie with new photos and clearer, more helpful instructions. #sallyspieweek

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Crust
-4 cups (500g) all-purpose flour
-1 1/2 tsp salt
-1 tsp sugar
-1 3/4 cups (396g) unsalted butter, very cold and cubed
-3/4 cup (180g/ml) ice water
-egg wash (1 egg with 1 tbsp milk)

Filling
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-1/4 cup (31g) all-purpose flour
-2 Tbsp lemon juice
-1 tsp vanilla
-1 1/2 tsp cinnamon
-1/4 tsp cloves
-1/4 tsp nutmeg

1. Crust: In a large bowl, whisk the flour, sugar, and salt. Cut the butter into the mixture with a pastry cutter until it resembles coarse meal. Drizzle in the cold water 1 Tbsp at a time; stir after every Tbsp added until the dough begins to come together in large clumps. Transfer the dough to a floured surface. With floured hands, gently bring the dough together into a ball. Divide the dough in half; flatten each half into a 1-inch-thick disc. Wrap discs tightly. Refrigerate for at least 2 hours.

2. Preheat oven to 375°F (190°C).

3. In a large bowl, stir together the filling ingredients.

4. On a lightly floured work surface, roll the 1st disc of dough out into a 13x18-inch rectangle. Place the dough into a 10x15-inch jelly roll pan; there will be overhang on the sides. (See Notes for half sheet pan.)

5. Spread in the filling. Place the pan in the refrigerator while you roll out the top crust.

6. Roll the 2nd disc out into a 13x18-inch rectangle. Drape over the filling. Fold the bottom crust’s overhang up and over the edges. Seal them shut with your fingers and flute or crimp the edges. Brush the top and edges of the crust with egg wash. Cut vents.

7. Bake 40–45 minutes, until the crust is golden brown and you can see the filling bubbling through the vents. Cool 2-3 hours.

8. Whisk icing together. Drizzle on top.

https://sallysbakingaddiction.com/apple-slab-pie-maple-icing/

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