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
- 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.
- 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.
- 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.
- 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.
- 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.