Apple Slab Pie

An Apple Slab Pie is a perfect way to serve up a large batch of classic apple pie for a crowd! It’s a delicious and easy-to-make dessert, featuring a buttery, flaky crust and sweet, cinnamon-spiced apples.

Here’s a simple recipe for an Apple Slab Pie:

Table of Contents

Ingredients:

For the Crust:

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed

1/4 cup ice water (more if needed)

For the Apple Filling:

6 cups apples (about 6 medium apples), peeled, cored, and sliced
1/2 cup granulated sugar

1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1 tablespoon lemon juice
2 tablespoons all-purpose flour (to thicken)
1 tablespoon butter, cubed (to dot the filling)

For the Egg Wash:

1 egg, beaten
1 tablespoon milk or water

Instructions:

1. Make the Crust:

In a large mixing bowl, combine the flour, sugar, and salt.

Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add ice water, a tablespoon at a time, and mix until the dough begins to come together. You may need a bit more water, but add it sparingly.
Split the dough into two portions (one slightly larger than the other for the bottom and top). Flatten each portion into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

2. Prepare the Filling:

While the dough chills, prepare the apple filling.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Set aside to let the flavors meld.

3. Roll Out the Dough:

Preheat your oven to 375°F (190°C).

On a floured surface, roll out the larger portion of dough into a rectangle large enough to fit a 9×13-inch baking pan.
Press the dough into the bottom of the pan, making sure it’s evenly spread along the edges.

4. Assemble the Pie:

Pour the apple filling into the prepared crust. Dot the filling with small cubes of butter.

Roll out the second portion of dough to fit over the apples and cover the entire top of the pie. Trim any excess dough and crimp the edges to seal the pie. You can make a lattice crust or a full solid top.
Cut a few small slits into the top crust to allow steam to escape.

5. Apply the Egg Wash:

Brush the top of the pie with the beaten egg wash (egg mixed with milk or water) for a golden, shiny finish.

6. Bake:

Bake for 45-55 minutes or until the crust is golden brown and the apples are tender.
If the edges of the crust start to brown too quickly, cover them with aluminum foil and continue baking.

7. Cool and Serve:

Let the slab pie cool for at least 30 minutes before slicing, as this allows the filling to set.

Serve as is or with a scoop of vanilla ice cream or a dollop of whipped cream!

Tips:

Apple Variety: Use a mix of tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Gala) for a balanced filling.
Make Ahead: You can make the crust and filling ahead of time and store them separately in the fridge. Assemble and bake when you’re ready to serve.

Crispier Crust: For a crispier bottom crust, bake the pie on the lower rack of the oven for the first 20-25 minutes.

This Apple Slab Pie is perfect for gatherings, picnics, or family dessert night—enough to serve a crowd while still offering that comforting homemade apple pie flavor. Let me know if you need any more details! 🍏🥧