Apple Slab Pie

I have been changing my mind constantly lately about where we should move when we land in Kansas City this summer. My most current dream is to get a little more space/land in the country, maybe on a lake. And we can raise mini pigs, mini horses, chickens… endless possibilities. And of course plant an insane garden – and apple trees! Because I have a love affair with apples right now. There are my constant classics that I have made time and time again – Apple Crisp  and Apple Oatmeal Cookies. And now my new favorite dessert, apple slab pie.




There is something so rewarding and therapeutic about making your own pie crust. The funny thing is when people say, “You made this yourself?” Yes! And you can make it too! 1 out of every 20 recipes on this blog gets a “wow” response from my husband. This recipe is wow approved by him. This pie crust is so so so good and there is so much of it which makes this special. This slab pie is also easily served in squares making it ideal for pot-lucks, parties, and no-fuss Thanksgiving dessert.




It may be apple overload to serve this apple pie with apple cider. But if you have not had Foggy Ridge Cider, you need to find it, immediately. Foggy Ridge is bringing back old style cider from the colonial days. It is not super sweet like most of the ciders you find in the grocery store today. It is closer to sparkling wine than hard cider. I have had a few varieties from Foggy Ridge and they are all excellent. A perfect alternative to wine for Thanksgiving.

Apple Slab Pie

3 3/4 cups flour
1 1/2 tbsp sugar
1 1/2 tsp table salt
3 sticks unsalted butter, very cold
3/4 cup very cold water
1 egg for egg wash

4 pounds apples, peeled, cored and chopped into 1/2-inch chunks
Squeeze of lemon juice
3/4 cup sugar
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice1/8 tsp table salt

Make the Crust

In the bowl of a food processor, stir together the flour, sugar, and salt. Cut the butter into 1/2 inch pieces and place in the bowl of the food processor. Pulse the mixture until the butter is mostly in pea sized pieces. Add the water and pulse for 15 seconds – until you have a loose mass of dough. Do not over mix.

Divide the dough in half, pat into a disk, wrap in plastic wrap. Chill in the fridge for 1 hour minimum. You can make the dough a day ahead. You can freeze the dough for 1 month.

Make the Pie

Preheat the oven to 375 degrees. Line a 10x15x1 inch pan with parchment paper.

In a large bowl, toss the chopped apples with lemon juice. Mix in the remaining filling ingredients.

Lightly flour a countertop surface. Roll out one of the dough halves into 18×13 inch rectangle. You can roll this out between sheets of floured parchment to make transfer easier. Roll the dough out quickly, do not let it warm up much. Transfer to the prepared pan and gently drape the dough into the corners. Trim the overhang of dough to 3/4 inch. (It is ok if it doesn’t reach the edges and you end up with a more freeform edge, don’t worry!)

Pour the apple mixture over the rolled out dough in the pan. Roll out the second half of dough into 16 x 11 inch rectangle. Drape this over the filling and fold the bottom dough over the edges, pinching to seal. Cut slits all over the top crust. Brush with egg wash.

Bake for 40 to 45 minutes until the crust is golden brown.

Adapted from Smitten Kitchen.

Pork Tenderloin with Apples

Fall has really snuck up on me. I feel like I’ve missed out on a lot of valuable fall kitchen days because I have been so busy. I finally have a few days off and bought huge amounts of beautiful fall produce. I might have gone a little overboard considering I am going out of town again next weekend! But these vegetables were just calling my name.


Cinnamon apples have been one of my favorite things since childhood. Kids are totally cheating when they get cinnamon apples as a side with dinner… Because it’s definitely dessert. The recipe below is kind of a healthy version of cinnamon apples. My husband and I have been on a diet kick lately so I have been doing a lot less baking and more research with simple healthy meals. This pork tenderloin with the apples comes in at just under 300 calories per serving.


There is something classic about this combination of fall spices, apples, and pork tenderloin. This recipe is incredibly simple and combines all of my favorite fall flavors. You should serve this with a merlot. Or even better, finish off this meal with Chaucers Mead. It is a wine made from honey and it is a bit sweet. Mead was definitely made for chilly fall evenings.



2 lb pork tenderloin
1 tsp salt
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2 tbsp butter
2 cups sliced gala apples
1/4 cup apple cider

Preheat oven to 350 degrees. Combine salt, coriander, black pepper, nutmeg, cinnamon, and cayenne pepper in a small bowl. Rub the pork tenderloin with this. Place the pork tenderloin in a small roasting pan. Bake in the oven for 25-30 minutes, rotating halfway through.

During the last half of baking, prepare the apples. Melt the butter in a frying pan over medium – high. Add the apple slices and saute for 4 minutes. Add the apple cider and cook for 2-3 minutes more until the apples are crisp tender.

Slice the pork tenderloin into 1/2 inch slices and serve with the apples over mashed potatoes or mashed sweet potatoes.

This is a Bubbly Kitchen original recipe.

Brown Sugar Cupcakes

This last month has been super crazy, filled with exciting travel, a fabulous wedding, and nonstop working between. And sports have been taking up a lot of my time…. the Kansas City Royals went to the World Series! In honor of the boys in blue, I made some Royals Cupcakes! Despite the heartbreaking loss in game 7, they made Kansas City proud and have renewed our faith in KC sports. Brown sugar smells like fall to me – cookies, oatmeal, winter cakes. This recipe is very simple and can easily be whipped up at the last minute for any of your fall events. I am so excited about the photography below as well. I took these pictures with my new Canon Rebel that my wonderful husband got me for my birthday!




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