Description
A classic Apple Slab Pie featuring a flaky, buttery homemade crust and a spiced apple filling. This large rectangular pie is perfect for serving a crowd and showcases tender apples coated in a cinnamon-spiced sugar blend, baked to golden perfection with a beautifully vented top crust.
Ingredients
Scale
For the Crust:
- 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
For the Apple Filling:
- 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
To Finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Make the crust: In a large wide bowl, whisk together flour, sugar, and salt. Toss in cold butter cubes and coat them with the flour. Using your fingers, knives, or pastry blender, mash the butter into pea-sized pieces until the mixture looks crumbly with broken butter pieces. Stir in ½ cup cold water with a spatula until absorbed and dough starts to form. Add remaining water tablespoon by tablespoon if needed. Gather dough into a soft ball, divide into two pieces (one slightly larger). Shape each into a roughly 1-inch thick rectangle, wrap in plastic wrap, and chill at least 2 hours.
- Prepare the filling: Toss apple chunks with lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well to coat evenly. Set aside.
- Assemble the slab pie: Preheat oven to 375°F. Line a 10×15×1-inch baking sheet or similar sized jelly roll pan with parchment paper. Roll out larger dough piece on a floured surface to an 18×13-inch rectangle. Transfer to pan, draping edges over sides, gently pressing into corners. Chill in fridge or freezer while rolling out second dough piece to 16×11-inch rectangle.
- Add filling and top crust: Remove pan from cold storage and pour apple filling evenly over bottom crust. Drape second dough piece over apples. Trim edges so top and bottom crusts hang about ¾-inch over pan edge. Seal edges tightly with your fingers.
- Finish and bake: Brush top crust with heavy cream or egg wash. Cut numerous 1-inch slits in the top crust to allow steam to escape. Place the pie pan on a larger baking sheet to catch any spills. Bake for 40 to 45 minutes until the top crust is golden brown and apple filling is bubbling through vents.
- Cool and serve: Allow pie to cool on a wire rack for at least 45 minutes before cutting to let the filling set for clean slices. Serve warm or at room temperature.
Notes
- Use a sharp knife to make slits in the top crust for steam release and to prevent sogginess.
- Chilling the dough before rolling helps it remain firm and flaky.
- The apples will cook down significantly during baking despite the large quantity used.
- Adjust sugar quantity in filling to your apple’s sweetness and your personal taste.
- Cooling the pie before cutting is essential for neat slices and to avoid runny filling.
- Using a larger baking sheet under the pie prevents oven mess from bubbling filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple slab pie, homemade pie crust, apple pie recipe, spiced apple filling, large apple pie, classic dessert
