Apple Slab Pie Recipe

Apple Slab Pie Recipe

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This recipe creates a large, shareable Apple Slab Pie, perfect for feeding a crowd. It features a flaky crust filled with a warm, spiced apple filling, baked to golden perfection.  

Ingredients:

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup cold vegetable shortening, cut into cubes
  • 1/2 to 3/4 cup ice water  

For the Filling:

  • 6-8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves  
  • 2 tablespoons lemon juice  
  • 2 tablespoons butter, cut into small pieces

Instructions:

  1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add Ice Water: Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Do not overmix.
  3. Divide and Chill: Divide the dough in half. Shape each half into a disc, wrap in plastic wrap, and chill for at least 1 hour or overnight.
  4. Prepare the Filling: In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Toss gently to coat the apples.
  5. Preheat Oven: Preheat oven to 375°F (190°C).
  6. Roll Out the Crust: On a lightly floured surface, roll out one disc of dough into a large rectangle, about 12×16 inches. Transfer to a 9×13 inch baking pan.
  7. Add Filling: Pour the apple filling into the crust-lined pan and spread evenly. Dot with the butter pieces.
  8. Roll Out Top Crust: Roll out the remaining disc of dough into a rectangle slightly larger than the pan. Place it over the apple filling.  
  9. Seal and Crimp: Trim and crimp the edges of the top and bottom crusts to seal. Cut slits in the top crust to allow steam to escape.  
  10. Bake: Bake for 50-60 minutes, or until the crust is golden brown and the apples are tender.
  11. Cool and Serve: Let the slab pie cool completely before slicing and serving.

Tips and Notes:

  • Apple Choice: Use firm apples that hold their shape during baking, such as Granny Smith, Honeycrisp, or a mix of varieties.
  • Crust Handling: Work with the crust while it’s still cold for best results.
  • Make Ahead: You can prepare the crust and apple filling ahead of time and store them separately in the refrigerator. Assemble and bake the pie when ready.
  • Storage: Store any leftover pie in the refrigerator for up to 3 days.

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