Apple Slab Pie Recipe is a delightful twist on the classic apple pie, offering a simple yet satisfying way to enjoy the comforting flavors of autumn. This recipe is not only delicious but also perfect for gatherings or busy weeknights when you want to impress without spending hours in the kitchen. With a flaky crust, spiced apple filling, and the ability to customize to your liking, this slab pie is sure to be a crowd-pleaser.
Recipe Information
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes (includes chilling time)
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 240
Protein: 1 g
Carbohydrates: 33 g
Fat: 11 g
Fiber: 2 g
Sugar: 10 g
Sodium: 200 mg
Why Make Apple Slab Pie Recipe
Apple Slab Pie is not only delightful in flavor but also easy to prepare for feeds large or small. It’s a healthier twist on traditional desserts, especially if you choose natural sweeteners and seasonal fruit. The flexibility of this recipe allows you to use different types of apples or even mix in your favorite spices for a personalized touch. Plus, it’s simple enough to whip up on a busy day, making it a go-to for last-minute gatherings or a cozy dessert at home.
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 the 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 this to the lined pan, draping the edges over the sides, and gently press the dough into the corners. Chill in the 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, preventing a soggy mess.
How to Serve Apple Slab Pie Recipe
Serve warm with a scoop of vanilla ice cream for a classic dessert experience. Pair it with a dollop of whipped cream and a sprinkle of cinnamon for a delightful touch. For something refreshing, consider serving with a side of fresh fruit salad.
How to Store Apple Slab Pie Recipe
Store leftover Apple Slab Pie in the refrigerator, covered in plastic wrap or aluminum foil, for up to 3 days. To reheat, simply place slices in the oven at 350°F (175°C) for about 10 minutes. You can also freeze the pie, wrapped tightly, for up to 3 months. To serve, allow to thaw in the refrigerator overnight and reheat as desired.
Expert Tips for Cooking Apple Slab Pie Recipe
- Use a mix of sweet and tart apples for a more complex flavor.
- Ensure your butter is very cold to get that flaky crust perfect.
- Don’t skip the chilling time—it’s crucial for proper dough texture.
- Feel free to experiment with spices and add-ins like raisins or cranberries.
- Always keep some extra flour on hand for rolling out the dough to prevent sticking.
Delicious Variations of Apple Slab Pie Recipe
- Add a pinch of cayenne or jalapeño for a spicy kick.
- Incorporate citrus zest—orange or lemon—for a refreshing twist.
- Use different types of nuts for added texture and flavor, such as walnuts or pecans.
Apple Slab Pie Recipe is an enticing mix of flavors and textures that is sure to become a favorite in your home. The ease of preparation, combined with its deliciousness, makes it the perfect treat for any occasion. Don’t hesitate to try this recipe and enjoy the warm, comforting taste of homemade pie!
Apple Slab Pie
Ingredients
For the Crust
- 3.75 cups 3 ¾ cups all-purpose flour
- 1.5 tbsp 1 ½ tbsp sugar
- 1.5 tsp 1 ½ tsp table salt
- 3 sticks 3 sticks unsalted butter, cubed and kept very cold (12 oz or 340 grams)
- 0.75 cup ¾ cup very cold water
For the Filling
- 3.5 to 4 pounds 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze Squeeze of lemon juice
- 0.67 to 0.75 cup ⅔ to ¾ cup sugar (depending on sweetness preference and apple variety)
- 3 tbsp 3 tbsp cornstarch
- 1 rounded tsp 1 rounded tsp ground cinnamon
- 0.25 tsp ¼ tsp ground nutmeg
- 0.25 tsp ¼ tsp ground allspice
- 0.125 tsp ⅛ tsp table salt
For the Topping
- 2 tbsp 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
Preparation
- 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.
Baking
- Preheat the 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 this to the lined pan, draping the edges over the sides, and gently press the dough into the corners. Chill in the 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, preventing a soggy mess.
