Description
This Apple Slab Pie recipe offers a large, rustic dessert perfect for gatherings, featuring a flaky homemade crust and a spiced apple filling baked in a rectangular pan. The pie combines sweet and tart apples with aromatic spices in a buttery crust for a comforting and delicious treat.
Ingredients
Scale
For the crust:
- 3 ¾ cups all-purpose flour (470 grams)
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks unsalted butter, cubed and kept very cold (12 oz or 340 grams)
- ¾ cup very cold water
For the apple filling:
- 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- ¾ cup sugar
- 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: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them with the flour. Using your fingers, mash the butter into smaller pieces about the size of peas until the mixture looks uniform and crumbly. Stir in ½ cup cold water with a rubber spatula until absorbed and dough starts to come together; add up to the remaining ¼ cup water one tablespoon at a time if needed. Bring dough together by hand into a soft ball, then divide into two pieces, one larger for the bottom crust. Shape each into a rectangular block about 1-inch thick, wrap in plastic, and chill in the fridge for at least 2 hours.
- Prepare the filling: In a large bowl, toss the apple chunks with a squeeze of lemon juice. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples, toss well to coat evenly, and set aside.
- Assemble the pie: Preheat oven to 375° F. Line a 10×15×1-inch baking sheet or similar pan with parchment paper. Roll out the larger dough piece into an 18×13-inch rectangle on a floured surface. Transfer to the pan, gently push dough into corners, and drape edges over pan sides. Chill the pan while rolling out the second dough piece into 16×11-inch rectangle.
- Add filling and top crust: Remove pan from fridge, pour apples and juices into the crust. Drape second dough sheet over apples. Trim edges so top and bottom dough hang about ¾ inch over the pan edges; seal edges tightly with fingers. Brush the top crust with heavy cream or egg wash. Cut multiple 1-inch slits in top crust to allow steam to escape.
- Bake the pie: Place the pie on a larger baking sheet to catch any drips. Bake in preheated oven for 45 minutes until top crust is golden brown and filling bubbles through slits.
- Cool before serving: Cool the pie on a wire rack for at least 45 minutes to allow filling to set before slicing and serving.
Notes
- Let the pie cool almost completely before serving to avoid a sloppy mess, despite the tempting aroma.
- The pie is best enjoyed the day it is made but can be prepared one day ahead and stored at room temperature covered with foil or in a cool place, then reheated at 300° F for about 20 minutes until warm. Use the broiler for a couple of minutes at the end if you want to crisp the crust.
- You can assemble the pie entirely up to one day in advance and refrigerate before baking.
- If your baking pan is smaller than 10×15 inches, the recipe still works; expect some extra dough leftover.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 45 mg
