Absolutely the perfect fall dessert! And while this was made in an 8 inch square pan, you could make this stretch to 16 servings if you cut the squares small enough. Which is why slab pies were invented, I should think, plus the ease of eating....sort of like a hand pie.
I really lobbed on the frosting. (As my father used to say when cutting into his birthday cake: is there cake under all this frosting?) The pie itself isn't all that sweet, but I found myself scraping off some of the frosting when I tried a square, so be more prudent than I was when slathering it on. Wouldn't this be fabulous for tailgating at a football game? No fuss, no muss.
Love the maple syrup in the frosting. I remember as a kid tapping a maple tree (and hanging a pail on it) to get the sap and eventually make syrup for a science class. Does anybody teach this anymore?
Vermont Apple Slab Pie
From Kate at Framed Cooks
2 refrigerated uncooked pie crusts
4 cups apples, peeled, cored and sliced (about 4-5 apples)
1/2 cup crushed cornflakes (I used plain bread crumbs)
1/3 cup sugar
1 teaspoon cinnamon
3/4 cup confectioner's sugar
1/3 cup maple syrup
Preheat oven to 375
Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides. Cooks note: The non stick foil is all well and good, but I found it still stuck in places. Next time I'll spray the foil with Pam as well.
Cut the piecrust dough into rough 9x9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.
Scatter the cereal over the dough. Refrigerate while you prepare the apples.
Put the slices apples in a layer on top of the dough.
Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples.
Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.
Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool.
When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.
Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top.