Here’s a delicious recipe for Apple Slab Pie, which is a great way to make a large, crowd-pleasing dessert with a buttery, flaky crust and sweet, spiced apples. It’s perfect for gatherings, holidays, or just because!
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the filling:
- 6-8 medium apples (a mix of tart and sweet apples, such as Granny Smith and Gala or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- Pinch of salt
- 1 tbsp unsalted butter, cut into small pieces (to dot the top of the apples)
For the topping:
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling on top, optional)
Instructions:
Prepare the crust:
- Make the crust dough:
- In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter.
- Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.
- Gradually add ice water, starting with 6 tablespoons. Mix gently until the dough starts to come together. Add more water, a tablespoon at a time, if needed.
- Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
Prepare the filling:
- Prepare the apples:
- Peel, core, and slice the apples into thin slices (about 1/4-inch thick). Toss them in a large bowl with lemon juice to prevent browning.
- Make the filling:
- In the same bowl, add granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and a pinch of salt. Toss the apples to coat evenly. Set aside.
Assemble the slab pie:
- Roll out the dough:
- Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9×13-inch baking pan. The dough should be slightly larger than the pan to cover the bottom and sides.
- Fill the crust:
- Transfer the rolled dough into the 9×13-inch baking pan and press it gently into the corners.
- Pour the prepared apple filling into the crust, spreading it out evenly. Dot the filling with small pieces of butter.
- Top the pie:
- Roll out the second disk of dough and place it over the apples, covering the pie. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top of the crust with the beaten egg and sprinkle with granulated sugar for a golden finish.
Bake:
- Bake the pie:
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Check occasionally to make sure the crust edges don’t get too dark; if necessary, cover them with foil during the last few minutes of baking.
- Cool:
- Let the pie cool for about 30 minutes before slicing, as the filling will thicken as it sets.
Serve:
- Serve warm, topped with whipped cream or vanilla ice cream for an extra indulgent treat.
Tips:
- Crust options: If you’re short on time, you can use store-bought pie dough, though homemade crust adds more flavor and flakiness.
- Apple varieties: Mix tart and sweet apples for the best balance of flavor in your filling.
- Storage: Store leftovers in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven before serving.
This Apple Slab Pie is the ultimate fall dessert with its buttery crust, spiced apple filling, and satisfying portion size. Enjoy!