Description
This classic Apple Slab Pie recipe yields a large, rustic dessert perfect for gatherings. Featuring a buttery, flaky crust and a spiced apple filling, this slab pie combines tender apples with cinnamon, nutmeg, and allspice for a comforting treat. The double crust is brushed with cream or egg wash for a golden finish. It’s easy to make and serves 12 generous slices, ideal for sharing with family and friends.
Ingredients
Scale
For the 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
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 Brushing
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
- Incorporate butter: Add the cold, cubed butter to the dry mixture. Using your fingers or a pastry cutter, break the butter into pea-sized pieces evenly distributed throughout the flour.
- Add cold water and form dough: Slowly stir in ½ cup of very cold water with a rubber spatula, adding more water as necessary just until the dough starts to come together. Avoid overworking.
- Divide and chill dough: Split the dough into two pieces, one slightly larger than the other. Shape each piece into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to firm up.
- Prepare apples: In a large bowl, toss the peeled, cored, and chopped apples with a squeeze of lemon juice to prevent browning.
- Mix filling spices: In a separate bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Combine apples and spice mixture: Stir the sugar and spice blend into the apples until they are evenly coated. Let this mixture sit while rolling out the dough.
- Preheat oven: Set your oven to 375°F (190°C) and prepare for baking.
- Roll out bottom crust: On a lightly floured surface, roll out the larger dough piece into an 18×13-inch rectangle. Transfer it gently into a parchment-lined jelly roll pan, letting excess dough hang over the edges.
- Add apple filling: Spread the spiced apple filling evenly across the bottom crust in the pan.
- Roll out top crust: Roll the smaller dough piece into a 16×11-inch rectangle and carefully place it over the apple filling.
- Seal edges: Trim the excess dough and crimp the edges well to seal the pie completely.
- Brush crust: Using a brush, coat the top crust with heavy cream or an egg wash (1 beaten egg mixed with 1 tbsp water) to promote a golden, glossy finish.
- Cut vents: Make several slits in the top crust to allow steam to escape during baking.
- Prepare pan: Place the jelly roll pan on a larger baking sheet to catch any drips from bubbling filling.
- Bake: Bake the pie in the preheated oven for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling through the vents.
- Cool before serving: Remove the pie from the oven and let it cool for at least 45 minutes to allow the filling to set before slicing and serving.
Notes
- Use very cold butter and water to ensure a flaky pie crust.
- Adjust sugar in the filling based on the sweetness of your apples.
- Choose tart apples like Granny Smith or Honeycrisp for best flavor and texture.
- Letting the pie cool before slicing is essential to prevent a runny filling.
- The jelly roll pan and baking sheet setup helps prevent spills in your oven.
