Apple Slab Pie is a great option when you want a larger, shareable version of apple pie, perfect for gatherings. It has a flaky crust, filled with sweet, spiced apples, and is baked in a large sheet pan. Here’s how to make it:
Apple Slab Pie Recipe
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- 1 tbsp apple cider vinegar (optional, helps make the crust tender)
For the Filling:
- 8-9 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp all-purpose flour (to thicken)
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional, for sprinkling)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Directions:
1. Make the Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water and apple cider vinegar (if using) until the dough starts to come together. Be careful not to overmix.
- Divide the dough in half, flatten into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Set aside to let the flavors meld.
3. Roll Out the Dough:
- Preheat your oven to 400°F (200°C). Grease a 10×15-inch baking sheet or line it with parchment paper.
- On a lightly floured surface, roll out one of the dough discs into a rectangle, large enough to cover the bottom and sides of the sheet pan. Carefully transfer it to the prepared baking sheet.
4. Add the Filling:
- Pour the apple mixture evenly over the bottom crust, spreading it out.
- Dot the apples with the small pieces of butter.
5. Top with the Second Crust:
- Roll out the second disc of dough into a rectangle and place it over the apples.
- Trim any excess dough, then crimp or fold the edges to seal the top and bottom crusts together.
- Cut a few slits in the top crust to allow steam to escape while baking.
6. Egg Wash and Bake:
- Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Make the Glaze (Optional):
- While the pie cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the slightly cooled pie.
8. Serve:
- Let the pie cool for 15-20 minutes before slicing into squares and serving.
This Apple Slab Pie is perfect for feeding a crowd, and the thin layers of flaky crust combined with the cinnamon-spiced apples make it an irresistible treat for fall!