Apple Slab Pie – A Classic Dessert with a Twist Recipe

Apple Slab Pie is a delightful twist on the traditional apple pie, baked in a large sheet pan to serve a crowd. This delicious dessert features a flaky, buttery crust filled with a sweet and spiced apple filling, making it perfect for gatherings, holidays, and special occasions. The thin layers of pie allow for more crispy edges and a delightful balance of crust and filling in every bite. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this apple slab pie is sure to be a hit at any table.

Ingredients

For the Pie Crust:

  • 3 ¾ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 ½ cups unsalted butter, chilled and cubed
  • ½ cup ice water

For the Apple Filling:

  • 8 cups apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour

For the Topping:

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Prepare the Pie Crust
    • In a large bowl, whisk together the flour and salt.
    • Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
    • Gradually add the ice water, stirring until the dough comes together.
    • Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Apple Filling
    • In a large mixing bowl, combine the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, and flour.
    • Toss well to ensure all apple slices are evenly coated.
    • Let the mixture sit for 10-15 minutes to allow the flavors to meld.
  3. Assemble the Slab Pie
    • Preheat the oven to 375°F (190°C).
    • Lightly flour a work surface and roll out one portion of the dough into a rectangle large enough to fit a 10×15-inch rimmed baking sheet.
    • Transfer the rolled-out dough to the baking sheet, pressing it gently into the edges.
    • Spread the prepared apple filling evenly over the crust.
    • Roll out the second portion of dough to the same size and carefully place it over the apple filling.
    • Pinch the edges together to seal and trim any excess dough.
    • Cut small slits in the top crust to allow steam to escape.
  4. Bake the Pie
    • In a small bowl, whisk together the egg and milk to create an egg wash.
    • Brush the top crust with the egg wash and sprinkle with coarse sugar for added texture and sweetness.
    • Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
    • Remove from the oven and let it cool for at least 30 minutes before slicing.
  5. Serve and Enjoy
    • Slice into squares or bars and serve warm or at room temperature.
    • Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
    • Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

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