Apple Slab Pie

This Apple Slab Pie features a buttery, flaky crust filled with a spiced apple filling that’s perfect for any occasion. Made with a generous amount of fresh apples, cinnamon, nutmeg, and a touch of lemon juice, this pie serves a crowd with its large, easy-to-slice format. Whether you’re hosting a holiday gathering, family dinner, or a simple fall dessert, this slab pie is sure to impress. The flaky pie crust and flavorful apple filling make each bite irresistible. Serve with a scoop of vanilla ice cream or whipped cream for the ultimate treat. A great alternative to traditional pie, this apple dessert is a must-try!

Ingredients:

For the crust:

• 3 ¾ cups (470 grams) all-purpose flour
• 1 ½ tablespoons sugar
• 1 ½ teaspoons table salt
• 3 sticks (24 oz or 340 grams) unsalted butter, cubed and very cold
• ¾ – 1 cup very cold water (adjust as needed)

For the apple 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 (adjust based on the sweetness of your apples and preference)
• 3 tablespoons cornstarch
• 1 rounded teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon table salt

To finish:

• 2 tablespoons heavy cream or 1 egg, beaten with 1 tablespoon water

Instructions:

1. Make the crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed cold butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, until the dough begins to form. Divide the dough into two halves, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the apple filling: While the dough chills, peel, core, and chop the apples into ½-inch chunks. In a large bowl, toss the apples with a squeeze of lemon juice. In a separate bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss to coat evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one half of the chilled dough into a large rectangle to fit a 9×13-inch baking dish. Carefully transfer the dough to the dish, pressing it into the corners and up the sides. Pour the apple filling into the prepared crust.
4. Roll out the second half of the dough and place it over the apples, pressing the edges to seal. You can crimp the edges for a decorative touch or leave them simple. Cut a few slits in the top of the crust to allow steam to escape. Brush the top with heavy cream or egg wash for a golden, shiny finish.
5. Bake: Place the pie in the oven and bake for 45-55 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil.
6. Cool and serve: Let the apple slab pie cool for at least 30 minutes before slicing. Serve with a scoop of vanilla ice cream or whipped cream if desired.

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Tips

• Cold ingredients: Keep the butter and water as cold as possible to ensure a flaky, tender crust. You can even chill your mixing bowl and pastry cutter for best results.
• Thickening the filling: If your apples release a lot of juice, you can add a little more cornstarch (up to 4 tablespoons) to thicken the filling.
• Dough texture: If your dough feels too dry or crumbly, add additional cold water, one tablespoon at a time, until the dough comes together.

Variations and Substitutions

• Apple varieties: Use a mix of tart and sweet apples like Granny Smith and Fuji for a balanced flavor. Other great options include Honeycrisp or Gala apples.
• Butter substitute: For a dairy-free version, substitute the butter with a plant-based butter or coconut oil.
• Spices: If you prefer a spicier filling, add a pinch of ground cloves or cardamom to the apple mixture.

FAQs

Can I make the crust ahead of time?
Yes! You can prepare the crust dough in advance and store it in the refrigerator for up to 2 days. You can also freeze it for up to 1 month. Just be sure to thaw it overnight before using.

Can I use a different type of pan?
This recipe is designed for a 9×13-inch baking dish, but you can use a larger or smaller pan. If using a larger pan, the crust may be thinner, and you’ll need to adjust the baking time.

Why do I need to chill the dough?
Chilling the dough helps to keep the butter cold, which results in a flakier, more tender crust. It also prevents the dough from shrinking during baking.

Serving Suggestions

• Serve the Apple Slab Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
• Pair with a cup of hot cinnamon tea or spiced apple cider for a cozy fall treat.
• This pie is also wonderful served as a breakfast or brunch item with a side of fresh coffee.

Why You’ll Love This Recipe

This Apple Slab Pie is a crowd-pleasing dessert that combines a buttery, flaky crust with a spiced, sweet apple filling. The large, easy-to-slice format makes it perfect for parties, holidays, or any gathering. With a beautiful golden crust and the perfect balance of cinnamon, nutmeg, and apples, this dessert is sure to become a family favorite. Plus, it’s easy to make and serves a crowd, making it the ideal choice for entertaining!