Apple Slab Pie Recipe
Apple Slab Pie Recipe is the perfect way to enjoy the deliciousness of apple pie in a simple and family-friendly format. This recipe combines flakey crust with sweet, cinnamon-spiced apple filling, making it a delightful dessert for gatherings or busy weeknights. Plus, it’s great for customizing with your favorite apple varieties or even adding a twist with different spices!
Recipe Information
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 2g
Carbohydrates: 35g
Fat: 12g
Fiber: 2g
Sugar: 10g
Sodium: 150mg
Why Make Apple Slab Pie Recipe
This Apple Slab Pie Recipe is not only easy to make, but it is also a great way to feed a crowd with minimal effort. The large, rectangular format means more people can enjoy a slice, making it perfect for potlucks, parties, or family gatherings. With a crust that is both buttery and flaky, and a filling that bursts with the flavors of fresh apples and warm spices, this pie is sure to satisfy everyone’s sweet tooth. The recipe is also versatile; you can modify the sweetness and spice level to cater to your family’s preferences.
How to Make Apple Slab Pie Recipe Step by Step
Ingredients
3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water
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 (depending on sweetness preference and apple variety)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Directions
In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and coat them with the flour mixture. Using your fingers, two knives, or a pastry blender, mash the butter into pea-sized pieces. Gradually stir in ½ cup cold water with a spatula until absorbed, adding up to ¼ cup more water one tablespoon at a time as needed until the dough begins to come together into a soft ball. Divide into two pieces, shape into rectangular slabs about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
In a very large bowl, toss the apple chunks with lemon juice. In a medium bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss thoroughly to coat evenly. Set aside.
Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet or similar-sized jelly roll pan with parchment paper. If your pan is smaller, some dough may remain.
On a floured surface, roll out the larger piece of chilled dough into an 18×13-inch rectangle. Transfer to the lined pan, draping edges over sides, and gently press dough into corners. Chill in fridge or freezer while preparing top crust.
Roll the smaller dough piece into a 16×11-inch rectangle.
Remove the pan from the fridge/freezer and pour the apple filling into the bottom crust. Drape the top crust over the apples and trim edges so both crusts overhang about ¾ inch. Seal edges tightly with fingers.
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 pan on a larger baking sheet to catch any spills and bake the pie for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.
Cool the pie on a wire rack for at least 45 minutes before slicing and serving to allow the filling to set properly, preventing a soggy mess.
How to Serve Apple Slab Pie Recipe
For a delightful presentation, consider serving Apple Slab Pie with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You could also pair it with a warm caramel sauce for extra indulgence. A light salad or a side of fresh fruit can complement the sweetness of the pie while providing a refreshing balance.
How to Store Apple Slab Pie Recipe
To store your Apple Slab Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. For longer storage, you can freeze slices wrapped individually in plastic wrap and then in foil for up to 3 months. Reheat slices in the oven or microwave to enjoy warm.
Expert Tips for Cooking Apple Slab Pie Recipe
- Use a mix of tart and sweet apples for a more complex flavor in your filling.
- Chill your butter and the dough thoroughly for a flakier crust.
- Don’t skip the egg wash or cream on the crust for a beautiful, golden finish.
- Adjust the sugar in the filling according to the sweetness of your apples.
- Allow the pie to cool completely before slicing to ensure clean pieces.
Delicious Variations of Apple Slab Pie Recipe
- For a spicy twist, add a bit of ginger or cardamom to the apple filling.
- Incorporate finely chopped nuts into the filling for added crunch and flavor.
- Try using different fruits such as pears or cranberries along with apples for a fruity medley.
Apple Slab Pie Recipe is a delightful treat that combines ease of preparation with heartwarming flavors. Each bite is a reminder of cozy family gatherings, and with its generous size, it’s a great dish to share. Give this recipe a try, and let its comforting taste brightens your day!
Apple Slab Pie
Ingredients
Method
- In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and coat them with the flour mixture. Using your fingers, two knives, or a pastry blender, mash the butter into pea-sized pieces.
- Gradually stir in ½ cup of cold water with a spatula until absorbed, adding up to ¼ cup more water one tablespoon at a time as needed until the dough begins to come together into a soft ball.
- Divide into two pieces, shape into rectangular slabs about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
- In a very large bowl, toss the apple chunks with lemon juice.
- In a medium bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss thoroughly to coat evenly. Set aside.
- Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet or similar-sized jelly roll pan with parchment paper.
- On a floured surface, roll out the larger piece of chilled dough into an 18×13-inch rectangle. Transfer to the lined pan, draping edges over sides, and gently press dough into corners. Chill in fridge or freezer while preparing the top crust.
- Roll the smaller dough piece into a 16×11-inch rectangle.
- Remove the pan from the fridge/freezer and pour the apple filling into the bottom crust. Drape the top crust over the apples and trim edges so both crusts overhang about ¾ inch. Seal edges tightly with fingers.
- 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 pan on a larger baking sheet to catch any spills and bake the pie for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.
- Cool the pie on a wire rack for at least 45 minutes before slicing and serving to allow the filling to set properly.
