the sugar and used the reduced apple cider instead?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=232166
cheezz or anyone who has made SK*s slab pie. Did cheezz leave out
- Thread starter marilynfl
- Start date
I make it all the time but no clue on the answer - so sorry!
Hubby gets a blueberry pie every three weeks (and yes he eats a piece every morning for six days straight - LOL) and in the off weeks he gets a piece of this pie once a week (I slice and freeze the pieces). The man loves these two pies - LOL. And his favorite time for eating pie is breakfast
Hubby gets a blueberry pie every three weeks (and yes he eats a piece every morning for six days straight - LOL) and in the off weeks he gets a piece of this pie once a week (I slice and freeze the pieces). The man loves these two pies - LOL. And his favorite time for eating pie is breakfast
Hi Marilyn! Sorry this took me awhile to see. No, I don't leave it out...
Her original recipe is for Sour Cherry Slab Pie:
Http://smitten kitchen.com/blog/2009/07/sour-cherry-slab-pie
I reduce the sugar to 1 cup, use 3 jars of Trader Joes morello cherries (each jar yields 2 cups fruit - drain really well and reserve juice), then I reduce the cherry juice to 1/3 cup and add it back in.
Now, for the apple pie filling I use Phyllis Bartholomew's filling recipe for Sweet Cider Apple Pie:
http://www.dailyherald.com/article/20131120/entlife/711209991/
I use her suggested 2/3 cups sugar but instead of 4-5 Granny Smith apples, I use 3 Granny Smith plus 5 honey crisp or Fiji. I also add in 1/2 tsp ground grains of paradise. I buy a regular unspiced Apple cider. If I can only find the spiced kind (like TJ sells year round), then I do reduce the sugar just a couple tbl. It makes about 5 cups of filling.
This is my most requested recipe and will be the Apple pie of choice for Thanksgiving smileys/smile.gif
Her original recipe is for Sour Cherry Slab Pie:
Http://smitten kitchen.com/blog/2009/07/sour-cherry-slab-pie
I reduce the sugar to 1 cup, use 3 jars of Trader Joes morello cherries (each jar yields 2 cups fruit - drain really well and reserve juice), then I reduce the cherry juice to 1/3 cup and add it back in.
Now, for the apple pie filling I use Phyllis Bartholomew's filling recipe for Sweet Cider Apple Pie:
http://www.dailyherald.com/article/20131120/entlife/711209991/
I use her suggested 2/3 cups sugar but instead of 4-5 Granny Smith apples, I use 3 Granny Smith plus 5 honey crisp or Fiji. I also add in 1/2 tsp ground grains of paradise. I buy a regular unspiced Apple cider. If I can only find the spiced kind (like TJ sells year round), then I do reduce the sugar just a couple tbl. It makes about 5 cups of filling.
This is my most requested recipe and will be the Apple pie of choice for Thanksgiving smileys/smile.gif
colleenmomof2
Well-known member
Your husband is a very, very lucky man!
And I know he knows it! Now I want slab apple pie in my freezer smileys/wink.gif Colleen
And I know he knows it! Now I want slab apple pie in my freezer smileys/wink.gif Colleen