Introduction: Apple slab pie is a delightful variation of the traditional apple pie, but made in a sheet pan to serve a crowd. With its flaky crust, tender apple filling, and just the right amount of sweetness, it’s an ideal dessert for gatherings, potlucks, or a cozy family meal. Follow this recipe for a golden, delicious pie that’s easy to slice and even easier to enjoy!
Ingredients:
For the Crust:
- 4 cups all-purpose flour
- 1 ½ cups unsalted butter, chilled and cubed
- 2 tbsp granulated sugar
- 1 tsp salt
- ¾ cup ice water
For the Filling:
- 8-10 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup all-purpose flour
- 2 tbsp lemon juice
- 2 tbsp unsalted butter, cubed
For the Topping (Optional):
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions:
- Prepare the Crust:
- In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are evenly coated.
- Assemble the Pie:
- Preheat the oven to 375°F (190°C) and lightly grease a rimmed baking sheet.
- Roll out one portion of the dough into a large rectangle, about ¼ inch thick, to fit the bottom of the baking sheet. Place the rolled dough into the pan and trim any excess from the edges.
- Pour the apple mixture evenly over the dough, spreading it out to cover the entire surface. Dot the apples with small cubes of butter.
- Roll out the second portion of dough and carefully place it over the apples, tucking the edges of the top and bottom crusts together. Use a fork or your fingers to crimp the edges.
- Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with coarse sugar if desired.
- Bake the Slab Pie:
- Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with aluminum foil.
- Remove from the oven and let the pie cool slightly before cutting into squares.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert that’s sure to impress!