RASPBERRY AND APPLE SLAB PIES

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.

"My husband loves this dessert soooooo much! He said this is the best dessert I've ever made!  Well, he's always saying that to all the desserts I made...hahahah! Everything is his favourite!  Why don't you try this one guys! You will never regret if you'll try to make this very delicious and oozing taste of slab pies!"

RASPBERRY AND APPLE SLAB PIES

SERVES: 6
PREPARATION: 30 MINUTES
COOKING TIME: 50 MINUTES

4 golden delicious apples, peeled, cored, thinly sliced
2 tsp lemon juice
75g (1/3 cup) caster sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
20g unsalted butter, plus 50g extra, melted
150g (1 cup) frozen raspberries
1 tsp plain flour
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
1 tbsp white sugar

1.  To make filling: place apples, lemon juice, caster sugar, vanilla and spices in a bowl and toss to combine.  Heat a non-stick frying pan, over high heat.  Add apple mixture and cook, tossing occasionally, for 5 minutes or until apples start to soften.  Add butter, then set aside to cool for 15 minutes.  Add raspberries, sprinkle over  flour, then toss to combine.

2.  Meanwhile, preheat oven to 200C.  Brush 2 pastry sheets generously with extra melted butter.  Top each with a second pastry sheet.  Cut each stack in half.   Place 2 rectangular stacks, 6cm apart, on an oven tray lined with baking paper. Divide apple mixture between rectangles, leaving a 2cm border. Lightly brush border with egg wash, then top with remaining rectangle stacks, stretching slightly so they fit over filling and meet the edges of the bottom layers.  Using the back of the fork, press edges together to seal and crimp.  Brush top with egg wash and sprinkle with sugar.

 *If you sprinkle with sugar on top the result will be a bit burnt because of the sugar, but if you just only brush with egg wash, the result will be golden like the one I made. I tried the one with sugar on it already but not looking good!*

3.  Freeze for 15 minutes or until pastry is firm.

4.  Cut 7x5 cm slits, at 3cm intervals, across tops of pies, cutting all the way through to filling.  Bake for 45 minutes OR until pastry is puff and golden.

5.  Cut pies into triangles to serve.

NOTE: Make sure you check you pies that it won't get burn because the temperature of the oven is too hot sometimes for the pies.

ENJOY!