Delicious Apple Slab Pie (Printable view)
Golden flaky crust filled with spiced juicy apples, ideal for feeding a crowd.
# 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 (about 2 1/2 lbs), 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 (optional)
# Steps:
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, combine flour, sugar, and salt for the crust. Cut in cold butter until coarse crumbs form. Gradually add ice water, just until dough comes together. Divide dough in two: one piece slightly larger than the other.
03 - Roll out the larger dough piece on a floured surface to fit the bottom and sides of your prepared pan. Gently lift into the pan and press evenly.
04 - In a large bowl, toss together sliced apples, both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice until evenly coated.
05 - Pour apple mixture evenly over 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 over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35-40 minutes, until the crust is golden and filling is bubbling.
08 - Allow to cool for at least 30 minutes before slicing into squares and serving.
# Expert Advice:
01 -
- The rectangular shape means way more of that coveted crispy edge to go around
- Feeds a crowd without juggling multiple pie plates or halving recipes
02 -
- Cold ingredients are non-negotiable for flaky crust, warm butter means tough dough
- The filling needs to bubble vigorously in the oven or the cornstarch will not activate properly
03 -
- If the edges brown too quickly, tent with foil for the last 10 minutes
- Refrigerate the dough for 30 minutes if it becomes too soft to work with