Delicious Apple Slab Pie (Print)
Golden, flaky crust filled with spiced, juicy apples. Perfect for family gatherings and festive occasions.
# What You’ll Need:
→ Crust Components
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 (approximately 340 g)
05 - 1/2 cup ice water, plus additional as needed
→ 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 packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons fresh lemon juice
→ Assembly
14 - 1 large egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling (optional)
# How To Make:
01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until coarse crumbs form. Gradually drizzle in ice water, mixing just until dough holds together. Divide dough into two portions, making one slightly larger than the other.
03 - On a lightly floured surface, roll out the larger dough portion to fit the bottom and sides of the prepared pan. Carefully transfer dough to pan, pressing gently into corners and up the sides.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss thoroughly to coat apples evenly.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough to form top crust. Place over apples, trim excess edges, pinch firmly to seal bottom and top crusts together. Cut several small slits in top crust for steam ventilation.
06 - Whisk together egg and milk until combined. Brush mixture evenly over top crust using a pastry brush. Sprinkle with coarse sugar if desired for extra texture and sweetness.
07 - Bake for 35 to 40 minutes until crust turns deep golden brown and filling bubbles visibly through steam vents. If edges brown too quickly, cover with foil strips during final minutes.
08 - Allow pie to cool for at least 30 minutes before cutting. This ensures filling sets properly. Slice into squares and serve warm or at room temperature.
# Expert Tips:
01 -
- Feeds a crowd without the stress of making multiple pies
- The rectangular shape means more of those coveted crispy edge pieces
- Buttery, flaky crust that holds up beautifully to transportation
02 -
- Cold butter and cold water are absolutely critical for flaky crust, warm ingredients make tough dough
- The filling must bubble vigorously through the vents before removing from the oven
- Cutting too soon will make your beautiful pie collapse into a messy apple situation
03 -
- Chill your rolling pin and baking sheet before starting to keep everything extra cold
- If the edges brown too quickly, tent with foil for the last 10 minutes of baking
- Place the baking sheet on a preheated baking stone for the crispest bottom crust