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Apple Slab Pie Recipe

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★★★★★

4.9 from 111 reviews

A delicious Apple Slab Pie featuring a buttery, flaky crust and a hearty apple filling seasoned with warm spices. This large rectangular pie is perfect for gatherings, with a crisp golden top crust and bubbling sweet and tart apple filling inside.

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 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

For Finishing

  • 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

  1. Make the crust: In a large wide bowl, measure and whisk together the flour, sugar, and salt. Add the cold cubed butter and toss to coat with the flour. Using fingers or a pastry blender, break down the butter into smaller pea-sized pieces until the mixture is crumbly but uniform.
  2. Add water and form dough: Stir in ½ cup cold water with a spatula until dough begins to form. If still dry, add up to ¼ cup more water, one tablespoon at a time, until the dough comes together into a soft loose ball. Divide dough into two pieces, one slightly larger for the bottom crust. Shape each into rectangular slabs about 1-inch thick, wrap in plastic, and chill at least 2 hours.
  3. Prepare the filling: In a very large bowl, toss apple chunks with lemon juice. Mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a separate bowl, then sprinkle over apples and toss well to coat evenly. Set aside.
  4. Preheat and prepare pan: Heat oven to 375° F. Line a 10×15×1-inch baking sheet or similar jelly roll pan with parchment paper. If your pan is smaller, the recipe still works with some leftover dough.
  5. Roll out bottom crust: On a floured surface, roll the larger dough piece into an 18×13-inch rectangle. Transfer to the pan, draping edges over the sides gently pressing into pan corners without stretching. Chill in fridge or freezer while rolling out second dough piece.
  6. Roll out top crust and assemble: Roll second dough piece into a 16×11-inch rectangle. Remove pan from chill, pour apple filling with juices evenly over bottom crust. Drape top dough over apples; trim edges so both crusts extend about ¾-inch beyond pan edge. Seal edges firmly with fingers.
  7. Prepare for baking: Brush top crust with heavy cream or egg wash. Using a sharp knife, cut many 1-inch slits in the top to allow steam to escape. Place the baking pan on a larger baking sheet to catch any spillage.
  8. Bake and cool: Bake for 40 to 45 minutes until crust is golden brown and filling bubbles through slits. Let cool on a wire rack at least 45 minutes before slicing and serving to allow filling to set.

Notes

  • Keep the butter and water very cold to ensure a flaky crust.
  • Using a larger rimmed baking sheet underneath catches any juicy apple spills and keeps your oven clean.
  • Let the pie cool thoroughly before slicing to prevent the filling from running.
  • If your apples are very sweet, reduce added sugar for best balance.
  • Chilling the dough before rolling helps it maintain shape and reduces shrinking during baking.

Keywords: apple slab pie, slab pie, apple dessert, homemade apple pie, rectangular pie, fall dessert

Find it online: https://amayaharis.com/apple-slab-pie-recipe/