Apple Slab Pie (Printable)
Golden flaky crust filled with spiced juicy apples, perfect for sharing at family gatherings
# 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
05 - 1/2 cup ice water (plus more as needed)
→ For the Apple Filling
06 - 8 medium apples, peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice
→ For Assembly
14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling
# How to Make It:
01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine flour, sugar, and salt. Cut in cold butter until coarse crumbs form. Gradually add ice water, just until dough comes together. Divide dough in two portions, with one piece slightly larger.
03 - Roll out the larger dough piece on a floured surface to fit the bottom and sides of the prepared pan. Gently lift into the pan and press evenly into corners and edges.
04 - In a large bowl, toss together sliced apples, both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice until apples are evenly coated.
05 - Pour apple mixture evenly over bottom crust. Roll out remaining dough to form the top crust. Place over apples, trim excess, pinch edges to seal, and cut a few small slits for steam to escape.
06 - Whisk egg with milk and brush evenly over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes, until the crust is golden brown and filling is bubbly throughout.
08 - Allow to cool for at least 30 minutes before slicing into squares. Serve warm or at room temperature with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- The rectangular shape means you get way more of those coveted corner pieces that everyone fights over
- This feeds a crowd beautifully while looking impressive with minimal effort compared to individual pies
02 -
- Warm pie cuts messily, no matter how sharp your knife. Those thirty minutes of cooling are non-negotiable
- Straight from the refrigerator, your dough should feel cold but not rock-hard; let it soften for five minutes if it fights back during rolling
03 -
- Mixing apple varieties is the secret to complex flavor. Include at least one tart apple like Granny Smith.
- If your dough feels sticky while rolling, stop and refrigerate for ten minutes. Working with stubborn dough leads to uneven thickness and uneven baking.