Description
A classic Apple Slab Pie featuring a buttery, flaky crust and a spiced apple filling, baked to golden perfection in a large rectangular pan. This dessert is perfect for gatherings, offering a generous serving size and a comforting balance of sweet and warm spices.
Ingredients
Scale
For the crust:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
- ¾ cup very cold water
For the apple filling:
- 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar (depending on sweetness preference and apple variety)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
To finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Make the crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and coat them with the flour mixture. Using your fingers, two knives, or a pastry blender, mash the butter into pea-sized pieces. Gradually stir in ½ cup cold water with a spatula until absorbed, adding up to ¼ cup more water one tablespoon at a time as needed until the dough begins to come together into a soft ball. Divide into two pieces, shape into rectangular slabs about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
- Prepare the filling: In a very large bowl, toss the apple chunks with lemon juice. In a medium bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss thoroughly to coat evenly. Set aside.
- Preheat and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet or similar-sized jelly roll pan with parchment paper. If your pan is smaller, some dough may remain.
- Roll out bottom crust: On a floured surface, roll out the larger piece of chilled dough into an 18×13-inch rectangle. Transfer to the lined pan, draping edges over sides, and gently press dough into corners. Chill in fridge or freezer while preparing top crust.
- Roll out top crust: Roll the smaller dough piece into a 16×11-inch rectangle.
- Assemble the pie: Remove the pan from the fridge/freezer and pour the apple filling into the bottom crust. Drape the top crust over the apples and trim edges so both crusts overhang about ¾ inch. Seal edges tightly with fingers.
- Prepare for baking: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in the top crust to allow steam to escape.
- Bake: Place the pan on a larger baking sheet to catch any spills and bake the pie for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.
- Cool and serve: Cool the pie on a wire rack for at least 45 minutes before slicing and serving to allow the filling to set properly, preventing a soggy mess.
Notes
- Allow the pie to cool nearly completely before serving to avoid a sloppy filling.
- This pie is best eaten the day it is baked but can be made fully one day ahead and reheated at 300°F for about 20 minutes. Broil briefly to crisp the top if desired.
- You can also assemble the pie up to one day in advance and refrigerate it before baking.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
