This Apple Slab Pie is a delightful twist on the classic apple pie, baked in a large rectangular pan for easy serving. It’s perfect for potlucks, gatherings, or any occasion where you need to feed a hungry crowd. The flaky crust and warm, spiced apple filling are sure to be a hit!
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup cold vegetable shortening, cut into small cubes
- 1/2 to 3/4 cup ice water
For the Filling:
- 8-10 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
For the Topping (Optional):
- Coarse sugar or powdered sugar
Instructions:
1. Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening. Using a pastry blender, two knives, or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
- Divide the dough in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight.
2. Prepare the Filling:
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt. Toss gently to coat the apples evenly.
- Add the lemon juice, and toss to combine.
3. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Lightly grease a 15×10 inch rimmed baking sheet or jelly roll pan.
- On a lightly floured surface, roll out one disk of dough into a rectangle slightly larger than the baking sheet. Carefully transfer the dough to the baking sheet, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
- Pour the apple filling into the crust, spreading it evenly. Dot the top of the filling with the small pieces of butter.
- Roll out the second disk of dough into a rectangle. Place it over the apple filling. Trim and crimp the edges of the top and bottom crusts together to seal. You can also cut slits in the top crust to allow steam to escape.
- If using the egg wash, whisk the egg and milk together, and brush it over the top crust.
- Sprinkle coarse sugar over the top of the pie if desired.
4. Bake the Pie:
- Bake for 45-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before cutting and serving.
- If using powdered sugar, dust the top of the pie before serving.
5. Serve:
- Cut into squares and serve warm or at room temperature.
Tips and Variations:
- For a deeper flavor, you can sauté the apples with a bit of butter and sugar before adding them to the crust.
- Add a handful of chopped nuts, such as pecans or walnuts, to the filling for extra crunch.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- You can add a drizzle of caramel sauce over the top of the pie after it has cooled.
- For a streusel topping, combine flour, brown sugar, oats, and butter, and sprinkle over the apple filling before baking.
Enjoy your delicious Apple Slab Pie!