Name: Apple Slab Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3 ¾ cups (470 grams) all-purpose flour; 1 ½ tbsp sugar; 1 ½ tsp table salt; 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold; ¾ cup very cold water; 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups); Squeeze of lemon juice; ⅔ to ¾ cup sugar (depending on sweetness preference and apple sweetness); 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Ingredients

3 ¾ cups (470 grams) all-purpose flour

1 ½ tbsp sugar

1 ½ tsp table salt

3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold

¾ cup very cold water

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

Squeeze of lemon juice

⅔ to ¾ cup sugar (depending on sweetness preference and apple type)

3 tbsp cornstarch

1 rounded tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

⅛ tsp table salt

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water (for brushing)

Instructions

Step 1: Make the crust by combining flour, sugar, and salt in a large bowl. Toss in the cold butter cubes and use your fingers or a pastry blender to break the butter into pea-sized pieces. Stir in ½ cup of the cold water gradually until the dough begins to come together. Add remaining water, 1 tablespoon at a time if needed, until a soft ball forms. Divide the dough into two pieces, one slightly larger, shape into rectangles about 1-inch thick, wrap in plastic, and chill for at least 2 hours.

Step 2: Prepare the filling by tossing the apple chunks with lemon juice in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a separate bowl, then sprinkle over the apples and coat well. Set aside.

Step 3: Preheat the oven to 375°F (190°C). Line a 10×15×1-inch baking sheet with parchment paper.

Step 4: Roll out the larger dough piece on a floured surface into an 18×13-inch rectangle. Transfer it onto the prepared pan, gently pressing the dough into the corners and draping edges over the sides. Chill in the fridge or freezer while rolling out the second piece into a 16×11-inch rectangle.

Step 5: Remove the pan from the fridge. Pour the apple filling with juices evenly over the bottom crust. Drape the second dough rectangle over the apples, trim edges so they extend about ¾-inch beyond the pan, and seal tightly with your fingers.

Step 6: Brush the top crust with heavy cream or egg wash. Cut numerous 1-inch slits in the top to let steam escape. Place the pan on a larger baking sheet to catch any spillage.

Step 7: Bake for 40 to 45 minutes until the crust is golden and filling bubbles through the slits. Cool on a wire rack for at least 45 minutes before cutting and serving.

Tips & Variations

Use a mix of tart and sweet apples for a more complex flavor.

To add extra depth, stir in 1 tsp vanilla extract or a splash of bourbon to the filling.

Swap the heavy cream or egg wash for milk if eggs are not available for brushing the crust.

Chilling the dough thoroughly helps keep the crust flaky and prevents shrinking.

FAQs

Can I use a different type of fruit for this slab pie?

Yes, this crust and method work well with other fruits like peaches, berries, or pears. Adjust sugar and cornstarch amounts depending on the fruit’s sweetness and juiciness.

Why do I need to chill the dough before rolling it out?

Chilling the dough helps solidify the butter, which creates a flaky texture when baked. It also makes the dough easier to handle and prevents shrinking during baking.