Apple Slab Pie

Apple slab pie is the perfect dessert for a party! It’s a big apple pie baked on a large flat pan and cut into squares for easy serving. What could be better than this?


Ingredients

For the base:

3 ¾ cups (470 g) all-purpose flour

1 ½ tbsp sugar

1 ½ tsp table salt

3 sticks unsalted butter (12 oz / 340 g each), cut into small pieces and kept very cold

¾ cup very cold water

For the apple filling:

3 ½ to 4 pounds apples (about 10 cups), peeled, cored, and chopped into ½-inch pieces

Squeeze of lemon juice

⅔ to ¾ cup sugar (adjust depending on apple sweetness)

3 tbsp cornstarch

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

⅛ tsp salt

To finish:

2 tbsp heavy cream or 1 beaten egg mixed with 1 tbsp water


Instructions

  1. Prepare the crust
  2. In a large bowl, combine flour, sugar, and salt.
  3. Add cold butter pieces and coat them with flour. Using your fingers, knives, or a pastry blender, cut butter into flour until mixture looks crumbly with pea-sized pieces of butter.
  4. Add ½ cup of cold water and mix with a spatula until the dough begins to come together. Add more water, little by little, if still dry.
  5. Gather the dough with your hands into a soft, slightly loose ball.
  6. Divide into two portions, one slightly larger (for the bottom crust). Shape each into a 1-inch thick rectangle, wrap in plastic, and refrigerate for at least 2 hours.

  1. Prepare the apple filling
  2. In a large bowl, toss apples with lemon juice.
  3. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
  4. Sprinkle mixture over apples, toss to coat, and set aside.

  1. Assemble the slab pie
  2. Preheat oven to 375°F (190°C). Line a 10×15-inch (1-inch deep) baking sheet with parchment paper.
  3. Roll out the larger dough piece into an 18×13-inch rectangle. Fit into the pan, pressing gently into corners. Chill while rolling out the smaller piece into a 16×11-inch rectangle.
  4. Pour apple mixture into the crust.
  5. Lay top crust over apples. Trim both crusts so they extend about ¾ inch beyond pan edges, then seal edges by pinching.
  6. Brush top with heavy cream or egg wash. Cut several 1-inch slits in the crust for steam to escape.
  7. Place pan on a larger baking tray to catch spills.

  1. Bake

Bake for 40–45 minutes, until crust is golden brown and filling bubbles through the slits.

Cool on a wire rack for at least 45 minutes before cutting into squares.


Serving Suggestion

Serve warm or at room temperature. Pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Leave a Reply

Your email address will not be published. Required fields are marked *