Delicious Apple Slab Pie (Printer-friendly)
Golden, flaky crust filled with spiced apples—ideal for sharing at gatherings and celebrations.
# What You'll Need:
→ For the Crust
01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (12 tablespoons)
05 - 1/2 cup ice water (plus more as needed)
→ For the Apple Filling
06 - 8 medium apples (about 2 1/2 lbs), peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons fresh lemon juice
→ For Assembly
14 - 1 large egg, beaten
15 - 1 tablespoon whole milk
16 - Coarse sugar for sprinkling (optional)
# How to Prepare:
01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into the dry ingredients using a pastry blender or your fingers until coarse crumbs form. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide dough into two pieces, making one slightly larger than the other.
03 - On a lightly floured surface, roll out the larger dough piece into a rectangle to fit the bottom and sides of your prepared pan. Gently lift the dough into the pan and press it evenly against the bottom and up the sides.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss until apples are evenly coated.
05 - Spread the apple mixture evenly over the bottom crust. Roll out the remaining dough to form the top crust. Place over the apples. Trim excess dough, pinch edges to seal, and cut 4-5 small slits in the top to allow steam to escape.
06 - Whisk together egg and milk in a small bowl. Brush the mixture evenly over the top crust using a pastry brush. Sprinkle with coarse sugar if desired.
07 - Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling through the vents. If the crust browns too quickly, tent loosely with foil.
08 - Let the pie cool for at least 30 minutes before slicing into squares. Serve warm or at room temperature with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The rectangular shape means way more of that buttery, golden crust per serving
- Feeds a crowd without the hassle of making multiple individual pies
- The apple filling bubbles up beautifully in that large surface area
02 -
- Cold ingredients are nonnegotiable for flaky crust, so keep that butter icy until the moment it hits the flour
- The cornstarch might seem like a lot, but slab pies release more liquid than regular pies
- That cooling period isn't optional, or you'll end up with apple juice running everywhere
03 -
- If your edges start browning too quickly, tent them with foil for the last 10 minutes of baking
- A rimmed baking sheet is essential because this pie bubbles more than you'd expect
- Freeze the unbaked pie for up to a month, then add 10 to 15 minutes to the baking time