Classic Apple Slab Pie
Introduction
There’s something irresistibly comforting about a homemade apple pie, but when you’re feeding a crowd, an apple slab pie is the way to go! With a flaky, buttery crust and a filling bursting with sweet apples and warming spices, this pie is perfect for large gatherings, potlucks, or holidays. Apple slab pie is an excellent choice for serving dessert to a crowd without the hassle of multiple pies. Plus, it’s easy to make and slice into neat squares. Let’s walk through the steps to create this delicious fall-inspired dessert.
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 Apple 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 (adjust based on the sweetness of your apples)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
To Finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Directions
1. Make the Crust
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the Butter: Toss the cold, cubed butter into the flour mixture, ensuring the butter is well coated. Using your fingers, a pastry blender, or two knives, mash the butter into smaller pieces, slightly larger than peas.
- Incorporate the Water: Stir in ½ cup of cold water with a rubber spatula until the water is absorbed and the dough begins to come together. If needed, add the remaining ¼ cup of water gradually, 1 tablespoon at a time, until the dough just holds together.
- Chill the Dough: Divide the dough into two pieces, one slightly larger than the other. Shape each piece into a 1-inch thick rectangle. Wrap in plastic wrap and refrigerate for at least 2 hours.
2. Prepare the Filling
- Prepare the Apples: In a large bowl, toss the chopped apples with a squeeze of lemon juice to prevent browning.
- Mix the Spices: In a separate medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the mixture over the apples and toss well to coat them evenly. Set aside.
3. Assemble the Apple Slab Pie
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line the bottom of a 10×15×1-inch baking sheet or jelly roll pan with parchment paper.
- Roll Out the Dough: On a well-floured surface, roll out the larger piece of dough into an 18×13-inch rectangle. Transfer it to the prepared pan, draping the edges over the sides. Gently press the dough into the corners of the pan. Chill the dough in the fridge or freezer while you roll out the second piece of dough into a 16×11-inch rectangle.
- Add the Filling: Pour the apple filling and any accumulated juices into the crust-lined pan, spreading it out evenly. Drape the second sheet of dough over the apples.
- Seal the Edges: Trim the dough edges, leaving about ¾-inch of overhang around the edges of the pan. Seal the edges tightly with your fingers to ensure the pie stays together during baking.
4. Finish and Bake
- Brush the Top: Brush the top of the pie with either heavy cream or egg wash to give it a beautiful golden finish.
- Cut Vents: Using a sharp knife, cut several 1-inch slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie pan on a larger baking sheet to catch any drips. Bake for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- Cool the Pie: Let the pie cool on a wire rack for at least 45 minutes before cutting and serving.
Recipe Details
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Servings: 12-16 servings
- Calories: 390 kcal per serving
Tips for Success
- Apples: Choose a mix of sweet and tart apples for a more complex flavor. Granny Smith, Honeycrisp, and Fuji apples work well together.
- Chilling the Dough: Don’t skip the chilling steps! Keeping the dough cold ensures a flaky crust that holds its shape during baking.
- Baking Time: Make sure to bake the pie until the crust is deep golden and the filling is bubbling to ensure it’s fully cooked. If the crust browns too quickly, you can loosely cover it with foil.
Final Thoughts
Apple slab pie is a fantastic dessert for feeding a crowd. With its buttery, flaky crust and warm, spiced apple filling, it’s sure to be a hit at any gathering. Serve it as is, or add a scoop of vanilla ice cream for the ultimate fall treat. This recipe is perfect for holidays, potlucks, or anytime you want to enjoy the classic flavors of apple pie with a modern twist.
Apple Slab Pie
- Total Time: 1 hour 45 minutes
- Yield: 12-16 1x
Description
This Apple Slab Pie is the perfect dessert for fall gatherings or cozy nights in. The buttery, flaky crust encases a sweet and spiced apple filling that bursts with flavors of cinnamon, nutmeg, and allspice. The tartness of the apples is balanced by the warm spices, while the crisp crust adds the perfect contrast in texture. It’s a delightful alternative to a traditional round pie, making it easier to slice and serve for larger crowds.
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 Apple 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 (adjust based on the sweetness of your apples)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
To Finish:
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
To Make the Crust:
Measure the flour into a large mixing bowl. Whisk in the sugar and salt.
Toss the cold butter cubes into the flour mixture, ensuring they are well coated. Using your fingers, mash the butter into smaller pieces, just bigger than the size of peas (or use a pastry blender or two knives).
Stir in ½ cup of cold water with a rubber spatula until the water is absorbed and the dough starts to come together. Add the remaining ¼ cup of water, 1 tablespoon at a time, if needed, until the dough just comes together.
Divide the dough into two pieces, one slightly larger than the other (the larger one will be used for the bottom crust). Shape each piece into a 1-inch thick rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
To Make the Filling:
In a large bowl, toss the apple chunks with a squeeze of lemon juice.
In a separate medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the sugar-spice mixture over the apples and toss well to coat. Set aside.
To Assemble the Apple Slab Pie:
Preheat the oven to 375°F (190°C). Line the bottom of a 10×15×1-inch baking sheet or jelly roll pan with parchment paper.
On a well-floured surface, roll out the larger piece of dough into an 18×13-inch rectangle. Transfer the dough to the prepared pan, draping the edges over the sides. Gently press the dough into the corners of the pan. Chill the dough in the fridge or freezer while rolling out the second piece of dough into a 16×11-inch rectangle.
Pour the apple filling, along with any accumulated juices, into the crust-lined pan. Spread it evenly. Drape the second sheet of dough over the apples.
Trim the dough edges so they hang about ¾-inch over the edge of the pan. Seal the edges tightly with your fingers.
Brush the top of the dough with heavy cream or egg wash. Using a sharp knife, cut several 1-inch slits in the top to allow steam to escape.
Place the pan on a larger baking sheet to catch any potential spillage during baking.
Bake for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Let the pie cool on a wire rack for at least 45 minutes before cutting and serving.
- Prep Time: 1 hour
- Cook Time: 45 minutes
Nutrition
- Calories: 390