Apple slab pie is a larger, rectangular version of traditional apple pie. It’s ideal for serving a crowd and offers a perfect balance of flaky crust, spiced apple filling, and a golden-brown topping.
Ingredients
For the Pie Crust
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ cups (3 sticks) cold unsalted butter, cubed
- ¾ cup ice-cold water
For the Apple Filling
- 8 cups apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
For the Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
Step 1: Preparing the Pie Dough
- Combine the dry ingredients
- In a large bowl, whisk together flour and salt.
- Cut in the butter
- Use a pastry cutter or your fingers to work the cold butter into the flour until the mixture resembles coarse crumbs.
- Add cold water
- Gradually pour in the ice-cold water, mixing with a fork until the dough begins to hold together.
- Knead and chill
- Lightly knead the dough on a floured surface, then divide it into two equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour.
Step 2: Making the Apple Filling
- Prepare the apples
- Peel, core, and slice the apples into ¼-inch thick slices.
- Coat the apples
- In a large bowl, mix the apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Let sit for 15 minutes to release juices.
- Thicken the filling
- Stir in cornstarch and vanilla extract. This helps create a thick, gooey filling as the pie bakes.
Step 3: Assembling the Apple Slab Pie
- Preheat oven to 375°F (190°C)
- Line a rimmed baking sheet with parchment paper.
- Roll out the dough
- On a floured surface, roll out one portion of the dough into a rectangle about 2 inches larger than your baking sheet.
- Transfer the dough
- Carefully place the dough into the prepared baking sheet, pressing it into the edges. Trim any overhang.
- Add the filling
- Evenly spread the apple mixture over the crust.
- Top with the second crust
- Roll out the second portion of dough and place it over the apples. Trim excess and crimp the edges together with a fork.
- Cut slits
- Using a sharp knife, make small slits in the top crust to allow steam to escape.
Step 4: Baking the Pie
- Brush with egg wash
- Use a pastry brush to coat the top crust with a beaten egg for a golden finish.
- Sprinkle sugar
- Add a sprinkle of coarse sugar for extra crunch.
- Bake
- Place the pie in the oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool before serving
- Allow the pie to cool for at least 30 minutes before slicing.
Step 5: Serving and Storing
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle with caramel sauce for extra indulgence.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap slices individually and freeze for up to 3 months.
Common Mistakes & Troubleshooting
Why is my pie crust soggy?
- Make sure the filling isn’t too watery. Drain excess juice before assembling.
- Bake at the correct temperature to allow the bottom crust to cook through.
Why is my crust too tough?
- Overmixing the dough can develop too much gluten, making the crust chewy.
- Use cold butter and minimal kneading.
Why is my filling runny?
- Cornstarch is crucial for thickening. Ensure you’ve used enough thickener.
- Let the pie cool before slicing so the filling can set properly.
Recipe Variations
1. Apple Crumble Slab Pie
- Instead of a top crust, use a streusel topping made of:
- 1 cup flour
- ½ cup brown sugar
- ½ cup butter, melted
- 1 teaspoon cinnamon
- Mix until crumbly and sprinkle over the apples before baking.
2. Caramel Apple Slab Pie
- Add ½ cup caramel sauce to the filling for extra sweetness.
- Drizzle additional caramel on top before serving.
3. Gluten-Free Apple Slab Pie
- Use gluten-free all-purpose flour in place of regular flour.
- Add 1 teaspoon xanthan gum to help bind the dough.
Frequently Asked Questions
What apples are best for this recipe?
- Granny Smith: Tart, holds shape well.
- Honeycrisp: Slightly sweet, crisp.
- Golden Delicious: Mild, soft texture.
Can I make this ahead of time?
Yes! Prepare the dough and filling separately and store them in the fridge overnight. Assemble and bake when ready.
Do I need to peel the apples?
For a smoother texture, peeling is best. However, leaving the skin on adds fiber and rustic appeal.
Final Thoughts
Apple slab pie is a crowd-pleasing dessert perfect for gatherings, holidays, or a simple weekend treat. By following these detailed steps, you’ll achieve a flaky, golden crust with a spiced apple filling that’s both comforting and delicious.
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