Apple Slab Pie Recipe
This hearty apple slab pie is a perfect dessert for any occasion. It’s a great way to use up a bountiful apple harvest and is sure to satisfy any sweet tooth. The flaky crust and sweet, spiced apple filling make it a crowd-pleaser.
Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 ¾ cups (470 g) |
| Sugar | 1 ½ tbsp |
| Salt | 1 ½ tsp |
| Unsalted butter, cold and cubed | 3 sticks (340 g/stick) |
| Ice water | ¾ cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Apples, peeled, cored, and chopped | 3 ½-4 lbs (10 cups) |
| Lemon juice | 1 squeeze |
| Sugar | ⅔-¾ cup |
| Cornstarch | 3 tbsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Ground allspice | ¼ tsp |
| Salt | ⅛ tsp |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Heavy cream or beaten egg with 1 tbsp water | 2 tbsp |
Instructions:
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Make the Crust:
- Combine flour, sugar, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, tossing with a fork until dough comes together.
- Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
-
Prepare the Filling:
- Toss apple chunks with lemon juice.
- In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Sprinkle the spice mixture over the apples and mix well
-
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Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out the larger dough disc on a floured surface to a 18×13-inch rectangle.
- Place the dough in a 10×15-inch baking pan.
- Pour the apple filling into the crust.
- Roll out the smaller dough disc to a 16×11-inch rectangle.
- Place the top crust over the filling.
- Trim the edges, crimp the sides, and cut slits in the top crust.
- Brush the top crust with heavy cream or egg wash.
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Bake the Pie:
- Place the baking pan on a larger baking sheet to catch any drips.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before slicing and serving.
