Description
This Apple Slab Pie recipe features a buttery, flaky crust and a spiced apple filling, perfect for sharing with a crowd. It is baked in a large rectangular pan, making it ideal for gatherings and easy slicing. The pie combines tart and sweet apples with warm spices like cinnamon, nutmeg, and allspice, wrapped in a tender homemade double crust, creating a classic fall dessert that everyone will love.
Ingredients
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 apple sweetness and personal preference)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
For the Topping
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Make the crust: In a large wide bowl, whisk together the flour, sugar, and salt. Toss in the cold butter cubes and coat them thoroughly with the flour. Use your fingertips or a pastry blender to mash the butter into smaller pieces about the size of peas until the mixture is crumbly and the butter is broken up evenly.
- Add water and form dough: Stir in ½ cup of very cold water until absorbed and the dough begins to come together. If still dry, add up to ¼ cup more water one tablespoon at a time until the dough forms a soft, loose ball. Divide the dough into two pieces, with one slightly larger for the bottom crust. Shape each piece into a 1-inch thick rectangle using plastic wrap as needed. Chill both portions in the refrigerator for at least 2 hours.
- Prepare the filling: In a large bowl, toss apple chunks with lemon juice to prevent browning. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the sugar-spice mix over the apples and toss well to coat evenly. Set aside.
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10x15x1-inch baking sheet or jelly roll pan with parchment paper.
- Roll out bottom crust: On a floured surface, roll out the larger dough piece into an 18×13-inch rectangle. Transfer it to the lined pan, gently pressing it into the pan corners and draping edges over the sides. Chill the crust in the fridge or freezer while rolling out the top crust.
- Roll out top crust: Roll out the remaining dough into a 16×11-inch rectangle. Remove the pan from the fridge/freezer and pour the apple filling evenly over the bottom crust.
- Assemble the pie: Drape the top crust over the apples, trimming edges so both crusts hang about ¾-inch over the pan edges. Seal edges tightly by pinching with fingers.
- Add topping and vent: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in the top crust to allow steam to escape during baking.
- Bake the pie: Place the pan on a larger baking sheet to catch any spills. Bake for 40 to 45 minutes until the crust is a golden brown and the filling bubbles through the vents.
- Cool and serve: Transfer the pie to a wire rack and cool for at least 45 minutes before cutting to allow the filling to set properly. Serve warm or at room temperature.
Notes
- Keep the butter and water very cold to ensure a flaky crust.
- Adjust sugar quantity in the filling based on the sweetness of apples used.
- Use a mix of tart and sweet apples for best flavor and texture.
- Allow the pie to cool adequately before slicing to prevent the filling from leaking.
- Using parchment paper and a larger baking sheet helps prevent oven mess from bubbling filling.
- You can substitute heavy cream with egg wash for a shiny golden crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
