Description
This classic Apple Slab Pie combines a flaky, buttery crust with a spiced, tender apple filling perfect for any occasion. Baked to golden perfection in a jelly roll pan, this recipe yields 12 generous slices of comforting homemade pie.
Ingredients
Scale
For the Pie Dough
- 3 ¾ cups (470g) all-purpose flour
- 1 ½ tbsp granulated sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz / 340g) unsalted butter, cubed and kept cold
- ¾ cup very cold water (adjust as needed)
For the Filling
- 3 ½ to 4 pounds apples (10 cups), peeled, cored, and chopped
- A squeeze of lemon juice
- ⅔ to ¾ cup sugar, depending on sweetness of apples
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- â…› tsp table salt
For the Topping
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water for brushing
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt until combined evenly.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to break the butter into pea-sized pieces, creating a coarse, crumbly texture.
- Add Water and Form Dough: Slowly stir in half a cup of very cold water using a rubber spatula and add more water gradually as needed until the dough just comes together without being sticky.
- Divide and Chill Dough: Split the dough into two portions, with one slightly larger than the other, shape each into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours to chill and firm up.
- Prepare Apple Filling: In a large bowl, toss the peeled and chopped apples with a squeeze of fresh lemon juice to prevent browning.
- Mix Spices and Thickener: In a separate bowl, combine the sugar, cornstarch, ground cinnamon, nutmeg, allspice, and salt thoroughly.
- Combine Filling Ingredients: Add the sugar and spice mixture to the apples and toss everything together until the apples are evenly coated with the mixture; let sit while rolling out the dough.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a lightly floured surface, roll the larger piece of dough into an 18 by 13-inch sheet, then gently press it into a parchment-lined jelly roll pan with edges hanging over the sides.
- Add Filling to Crust: Evenly spread the apple filling over the bottom crust; the filling will reduce as it bakes.
- Roll Out Top Crust: Roll the smaller dough piece into a 16 by 11-inch sheet and carefully lay it over the apple filling.
- Seal Edges: Trim excess dough and crimp the edges securely to seal the pie and prevent leakage during baking.
- Apply Wash: Brush the top crust with either heavy cream or an egg wash made by whisking 1 egg with 1 tablespoon of water to achieve a golden finish.
- Vent Pie: Cut several slits in the top crust to allow steam to escape while baking.
- Prepare for Baking: Place the pie pan on a larger baking sheet to catch any filling that might bubble over during baking.
- Bake Pie: Bake in the preheated oven for 40 to 45 minutes, until the crust turns golden brown and the filling bubbles visibly.
- Cool Before Serving: Allow the pie to cool for at least 45 minutes to set the filling before slicing and serving.
Notes
- Ensure the butter stays cold while making the dough to achieve a flaky crust.
- Adjust sugar in the filling according to the sweetness of your apples to balance flavor.
- Use tart apple varieties like Granny Smith for the best flavor and texture.
- Resting the dough in the refrigerator is essential for easier handling and flaky results.
- Letting the pie cool fully ensures clean slices and prevents the filling from being too runny.
