Delicious Apple Slab Pie (Printable)
Golden crust filled with spiced apples, ideal for serving crowds at gatherings.
# Ingredient List:
→ For the Crust
01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (approximately 12 tablespoons)
05 - 1/2 cup ice water, plus additional as needed
→ For the Apple Filling
06 - 8 medium apples (approximately 2 1/2 pounds), peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)
07 - 2/3 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons fresh lemon juice
→ For Assembly
14 - 1 large egg, beaten for egg wash
15 - 1 tablespoon whole milk
16 - Coarse sugar for sprinkling (optional)
# How to Make:
01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or fingertips until coarse crumbs form. Gradually drizzle in ice water, mixing just until dough holds together when pressed. Divide dough into two pieces, making one slightly larger than the other.
03 - On a lightly floured surface, roll out the larger dough portion into a rectangle large enough to fit the bottom and sides of your baking sheet. Carefully transfer dough to the pan, pressing gently into corners and up the sides.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss until apples are evenly coated with the spice mixture.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough to match pan dimensions. Place over apples, trim excess dough from edges, and pinch top and bottom crusts together to seal. Cut 4-5 small slits in the top crust to allow steam to escape.
06 - Whisk together beaten egg and milk. Brush mixture evenly over the entire top crust using a pastry brush. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
07 - Bake for 35-40 minutes until crust is deep golden brown and filling bubbles visibly through the vent slits. If edges brown too quickly, cover with foil for the last 10 minutes.
08 - Let pie cool in pan for at least 30 minutes before slicing. This allows filling to set for cleaner cuts. Serve warm or at room temperature.
# Expert Tips:
01 -
- Feeds a crowd without making multiple pies
- The rustic, slab format somehow feels more welcoming than fussy round pies
02 -
- Cold ingredients are nonnegotiable for flaky crust
- The filling needs to bubble vigorously to ensure the cornstarch has done its job
03 -
- Chill your rolling pin and work surface if your kitchen runs warm
- Mix apple varieties—some hold shape, some turn to sauce, together they are perfect