Description
This Apple Slab Pie is a large, rustic dessert perfect for gatherings, featuring a buttery, flaky crust and a spiced apple filling. The pie is baked in a jelly roll pan, creating a thick layer of tender apples encased in a golden crust, ideal for serving a crowd.
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 and whisk in the sugar and salt. Toss in the cold butter cubes and coat them with flour. Using fingers, knives, or a pastry blender, mash the butter into smaller pea-sized pieces until the mixture is uniform and crumbly. Stir in ½ cup cold water gradually with a spatula until dough starts to come together, adding remaining water tablespoon by tablespoon if needed. Bring dough into a soft ball, divide into two pieces (one slightly larger), shape into rectangles about 1-inch thick, wrap in plastic wrap, and chill for at least 2 hours.
- Prepare the filling: In a large bowl, toss chopped apples with lemon juice. In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well to coat evenly. Set aside.
- Preheat and line the pan: Heat the oven to 375° F. Line a 10×15×1-inch jelly roll pan with parchment paper. Roll out the larger dough piece on a floured surface into an 18×13-inch rectangle. Transfer to the pan, draping edges over the sides gently pressing into corners. Chill the pan with dough in the fridge or freezer while you roll out the second dough piece into a 16×11-inch rectangle.
- Assemble the pie: Remove pan from fridge/freezer. Pour the apple filling including juices onto the bottom crust. Drape the second dough rectangle over the apples. Trim edges to leave about ¾-inch overhang, then fold and seal the edges tightly with fingers.
- Finish and bake: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in the top crust to allow steam to escape. Place the jelly roll pan on a larger baking sheet to catch any overflow. Bake for 45 minutes or until the crust is golden brown and filling bubbles through the slits.
- Cool before serving: Let the pie cool on a wire rack for at least 45 minutes before cutting to prevent a soggy mess and to allow filling to set properly. Serve slightly warm or at room temperature.
Notes
- Allow pie to cool almost completely before serving for best texture and to avoid messy slices.
- This pie is best enjoyed on the day it is baked but can be made a day ahead and stored covered at room temperature or in a cool place.
- If made in advance, reheat at 300° F for about 20 minutes and optionally broil for a few minutes to crisp the top crust, watching carefully to prevent burning.
- Pie assembly (up to placing top crust) can be done one day in advance; keep assembled but unbaked pie in the fridge until ready to bake.
Nutrition
- Serving Size: 1 slice (1/18th pie)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
