Here’s how to make a mouthwatering Apple Slab Pie:
🧾 Ingredients:
For the Crust:
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2 ½ cups all-purpose flour
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2 tablespoons sugar
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1 teaspoon salt
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1 cup (2 sticks) unsalted butter, cold and cut into small cubes
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6-8 tablespoons ice water
For the Filling:
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6-7 medium apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp works well)
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¾ cup granulated sugar
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¼ cup brown sugar
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2 teaspoons ground cinnamon
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¼ teaspoon ground nutmeg
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2 tablespoons all-purpose flour (for thickening)
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)
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1 egg, beaten (for egg wash)
For the Glaze (Optional):
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½ cup powdered sugar
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2 teaspoons milk or water
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½ teaspoon vanilla extract
👩🍳 Instructions:
1. Make the Crust:
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In a large bowl, combine the flour, sugar, and salt.
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Add the cold butter cubes and, using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs. You can also pulse this in a food processor for quicker results.
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Slowly add the ice water, one tablespoon at a time, until the dough begins to come together. Be careful not to overwork the dough; it should be just combined.
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Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling it out.
2. Prepare the Apple Filling:
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Peel, core, and slice the apples into thin slices (about ¼ inch thick).
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In a large bowl, toss the apples with the granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Stir until everything is evenly coated. Set aside to let the flavors meld while you prepare the crust.
3. Roll Out the Crust:
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Preheat your oven to 375°F (190°C).
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Take one of the dough discs out of the fridge. On a lightly floured surface, roll it out into a rectangle about 12 x 16 inches.
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Transfer the dough to a rimmed sheet pan (about 15 x 10 inches) and gently press it into the bottom and up the sides. Trim any excess dough around the edges.
4. Assemble the Pie:
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Pour the prepared apple filling into the prepared crust, spreading it evenly.
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Dot the filling with small pieces of butter.
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Roll out the second dough disc and place it on top of the apples. You can either lay it flat or cut it into strips to make a lattice crust for a more decorative look.
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Press the edges of the top and bottom crusts together and crimp them to seal the pie.
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Brush the top crust with the beaten egg to give it a beautiful golden sheen.
5. Bake the Pie:
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Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
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If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
6. Cool:
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Allow the pie to cool for at least 30 minutes before slicing, so the filling can set.
7. Make the Glaze (Optional):
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In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract to create a smooth glaze.
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Drizzle the glaze over the top of the cooled pie before serving for an extra touch of sweetness and shine.
🍽 Serving:
Slice your apple slab pie into generous pieces and serve warm or at room temperature. You can enjoy it on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
🌟 Tips and Variations:
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Crust Alternative: If you’re short on time, you can use store-bought pie dough for the crust.
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Spices: Add a pinch of cloves or allspice for extra warmth and depth in the filling.
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Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free crust.
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Storage: Apple slab pie can be stored covered at room temperature for up to 3 days, or refrigerated for up to 5 days. It’s also great for freezing, either before or after baking, for up to 3 months. Just bake from frozen, adding extra time in the oven.
Apple Slab Pie is perfect for fall or anytime you want a dessert that’s big enough to feed a crowd, but just as tasty on a quiet evening. Let me know if you need any further suggestions or adjustments! 😊
