Rustic Apple Slab Pie is a delightful, homemade dessert that combines the rich flavors of cinnamon-spiced apples with a golden, flaky crust. Unlike traditional round pies, this slab pie is baked in a rectangular pan, making it easier to cut into squares and serve a crowd. Perfect for holidays, family gatherings, or a cozy treat, this pie captures the essence of fall in every bite. The rustic appearance adds to its charm, giving it a homemade touch that feels warm and inviting.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup ice water
- 6 medium apples (Granny Smith, Honeycrisp, or a mix)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar (for topping, optional)
Instructions
- Prepare the Dough
- In a large bowl, mix flour, sugar, and salt.
- Add cold butter and use a pastry cutter or hands to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling
- Peel, core, and thinly slice apples.
- In a large bowl, combine apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract.
- Mix well and let sit for 10 minutes to release juices.
- Roll Out the Dough
- Preheat oven to 375°F (190°C).
- Roll out one dough portion on a floured surface to fit a 9×13-inch baking sheet.
- Transfer to the baking sheet, pressing gently into the corners.
- Assemble the Pie
- Spread the apple filling evenly over the crust.
- Roll out the second dough portion and place it over the apples.
- Trim excess dough and crimp the edges together to seal.
- Cut small slits on top to allow steam to escape.
- Apply Egg Wash & Bake
- In a small bowl, whisk the egg with milk and brush over the top crust.
- Sprinkle with coarse sugar for extra crunch.
- Bake for 40-45 minutes, until golden brown and bubbly.
- Cool & Serve
- Let the pie cool for at least 30 minutes before slicing.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.