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Apple Slab Pie Recipe

Apple Slab Pie Recipe
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★★★★★

5.1 from 12 reviews

This Apple Slab Pie recipe is a delightful twist on the classic dessert. With a buttery crust and a spiced apple filling, this pie is perfect for sharing at gatherings or enjoying with family.

Ingredients

Scale

For the Crust:

  • 3 ¾ cups (470 grams) all-purpose flour
  • 1 ½ tbsp sugar
  • 1 ½ tsp table salt
  • 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
  • ¾ cup very cold water

For the Filling:

  • 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
  • Squeeze of lemon juice
  • ⅔ to ¾ cup sugar (depending on sweetness preference)
  • 3 tbsp cornstarch
  • 1 rounded tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ⅛ tsp table salt

For Assembly:

  • 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

  1. To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
  2. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together.
  3. To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  4. To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18×13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan.
  5. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16×11-inch rectangle. Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
  6. Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet. Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving.

Notes

  • Make sure to let the pie cool adequately before cutting to allow the filling to set.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Apple Slab Pie, Pie Recipe, Dessert, Apple Pie

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