Delicious Apple Slab Pie (Printable)
A golden, flaky crust filled with spiced juicy apples—perfect for sharing at gatherings and celebrations.
# What You'll Need:
→ 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 (12 tablespoons)
05 - 1/2 cup ice water (plus additional as needed)
→ For the Apple Filling
06 - 8 medium apples (about 2 1/2 pounds), peeled, cored, and sliced
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 milk
16 - Coarse sugar for sprinkling (optional)
# How-To Steps:
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, 1 tablespoon sugar, and 1 1/2 teaspoons salt. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing gently until dough just comes together. Divide dough into two portions, with one piece slightly larger than the other. Shape into disks, wrap, and refrigerate for 15 minutes.
03 - On a lightly floured surface, roll the larger dough portion into a rectangle to fit the bottom and up the sides of your prepared baking sheet. Carefully transfer dough to pan, pressing gently into corners and edges. Refrigerate while preparing filling.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, 1/4 teaspoon salt, cornstarch, and lemon juice. Toss until apples are evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough into a rectangle and place over apples. Trim excess dough, then pinch and seal edges together. Cut 4-5 small slits in top crust to allow steam to escape.
06 - Whisk egg with milk until combined. Brush mixture evenly over top crust. Sprinkle with coarse sugar if desired for extra crunch and shine.
07 - Bake for 35-40 minutes until crust is deep golden brown and filling is bubbling actively through vent slits. If edges brown too quickly, cover with foil strips during last 10 minutes.
08 - Allow pie to cool for at least 30 minutes before slicing into squares. This allows filling to set for cleaner cuts. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- Feeds a crowd without the stress of making multiple pies
- The ratio of flaky crust to spiced apple filling is absolutely perfect
- Squares are so much easier to serve than traditional wedge slices
02 -
- Cold butter is nonnegotiable for flaky crust, warm butter creates a tough mealy texture
- The cornstarch might seem excessive but it is what prevents a soggy bottom crust
- That cooling time is crucial, cutting too soon will make the filling run everywhere
03 -
- Freeze your butter for 15 minutes before starting, it makes cutting it into the flour so much easier
- Use a ruler or the edge of your pan to check that you have rolled the dough evenly