Cinnamon-swirl apple slab pie from Martha Stewart Living Magazine, November 2016 (page 142)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on November 26, 2016

    Fancy, fun twist on traditional apple pie -- impressed all the guests at Thanksgiving, and it's great for a crowd as it's probably the size of two standard pies put together. I rolled the bottom crust/put it in the pan and assembled the cinnamon swirl log the night before, wrapped in plastic and put in the fridge, so I just had to throw together the filling and assemble the whole thing that morning. Take the time to cut the swirl slices thinly or you won't have enough. The recipe is slightly confusing on that point as it states you should lay out 9 rows of 7, but the photo rows of 8 on half the pie.... Mine ended up being 9 rows of 7 and they barely overlapped-- I don't see how you could possibly have enough for more unless you sliced the log paper thin. Oh! Definitely put a pan under this one during baking to catch any drippings -- this one bubbled over a LOT.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.