Apple Slab Pie is a delicious twist on the traditional apple pie, offering all the flavors you love in a larger format that’s perfect for feeding a crowd. With a flaky, buttery crust and a sweet, spiced apple filling, this pie is a fantastic choice for holidays, potlucks, or any occasion where you need a dessert that serves many. Here’s how to make it from scratch:
Ingredients
For the Crust:
- All-purpose flour: 4 cups
- Salt: 1 teaspoon
- Unsalted butter: 1 1/2 cups (cold and cubed)
- Shortening: 1/2 cup (cold)
- Ice water: 8-10 tablespoons
For the Filling:
- Apples: 8-10 medium (peeled, cored, and thinly sliced; a mix of Granny Smith and Honeycrisp works well)
- Granulated sugar: 3/4 cup to 1 cup (adjust based on the sweetness of the apples and preference)
- Brown sugar: 1/2 cup
- Cinnamon: 2 teaspoons
- Nutmeg: 1/4 teaspoon
- All-purpose flour: 1/4 cup (for thickening)
- Lemon juice: 1 tablespoon
For Assembly and Topping:
- Egg wash: 1 egg beaten with 1 tablespoon water
- Coarse sugar: for sprinkling on top (optional)
- Milk or cream: for brushing the crust
Instructions
Step 1: Prepare the Crust
- Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in the butter and shortening: Using a pastry cutter or your fingertips, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add the ice water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. It should be slightly sticky but not wet.
- Form the dough: Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Step 2: Prepare the Apple Filling
- Slice the apples: Peel, core, and thinly slice the apples. A mix of Granny Smith and Honeycrisp apples works well for a balanced sweet-tart flavor.
- Mix the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, all-purpose flour, and lemon juice. Toss everything together until the apples are evenly coated.
Step 3: Assemble the Pie
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Roll out the dough: On a lightly floured surface, roll out one portion of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan or a rimmed baking sheet. Carefully transfer the dough to the pan, pressing it into the corners and up the sides.
- Add the apple filling: Evenly spread the apple filling over the crust in the pan.
- Top with the second crust: Roll out the second portion of dough into a rectangle large enough to cover the filling. Place it over the apples, pressing the edges together to seal. Trim any excess dough, and crimp the edges with a fork or your fingers.
- Vent the top crust: Cut small slits in the top crust to allow steam to escape during baking.
Step 4: Bake the Pie
- Apply the egg wash: Brush the top crust with the egg wash to give it a shiny, golden finish. If desired, sprinkle coarse sugar over the top for added sweetness and crunch.
- Bake: Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing and serving. This helps the filling set and makes it easier to cut clean slices.
Step 5: Serve and Enjoy
- Serve warm or at room temperature, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Cook’s Notes
- Apple Variety: A mix of sweet and tart apples, like Granny Smith and Honeycrisp, creates a balanced filling. Feel free to use your favorite apple varieties.
- Thickening the Filling: The flour helps to thicken the apple juices as the pie bakes, preventing a soggy crust.
- Crust: Keep the butter and shortening as cold as possible to achieve a flaky crust. If the dough becomes too warm while rolling it out, refrigerate it for a few minutes before proceeding.
Variations
Caramel Apple Slab Pie
Drizzle caramel sauce over the apple filling before adding the top crust for a rich, indulgent twist.
Cranberry Apple Slab Pie
Add 1 cup of fresh or dried cranberries to the apple filling for a tart and festive flavor.
Streusel Topping
Instead of a top crust, make a streusel topping with flour, brown sugar, oats, and butter for a crumbly, crunchy finish.
Glazed Apple Slab Pie
Mix powdered sugar with a bit of milk and drizzle the glaze over the cooled pie for added sweetness.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months. Thaw in the refrigerator overnight before using.
2. How do I store leftover pie?
Store any leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
3. Can I freeze apple slab pie?
Yes, you can freeze the baked pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven.
4. What if my crust browns too quickly?
If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield during the last 15-20 minutes of baking.
5. Can I use store-bought pie crust?
Yes, you can use store-bought pie crust for convenience. You may need to adjust the quantity to fit your pan.
Apple Slab Pie is a fantastic way to serve up a classic dessert in a large format, perfect for sharing with a crowd. With its buttery, flaky crust and spiced apple filling, this pie is sure to impress. Whether you’re making it for a special occasion or just because, this recipe will guide you to a delicious and beautiful dessert. Enjoy the flavors of fall with a slice of this delightful apple slab pie!
