Best Ever Apple Slab Pie
This apple slab pie recipe is perfect for potlucks and family gatherings, offering a generous size and easy serving. The crust-to-filling ratio is pure perfection, featuring flaky, buttery crust and a symphony of sweet and tart apples spiced with cinnamon and nutmeg.
Equipment
- Large bowl
- Whisk
- Pastry blender or fingertips
- Measuring cups and spoons
- Plastic Wrap
- 9x13 inch baking pan
- Rolling Pin
- Lightly floured surface
- pizza cutter or knife
- Fork
- Baking sheet (optional)
- Wire rack
- Oven
Ingredients
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ½ cup ice water
- 6-7 medium apples such as Honeycrisp, Granny Smith, or a mix
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon milk or cream
- Turbinado sugar for sprinkling
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together. Don't overmix!
- Form the Dough: Gently form the dough into a disc. Divide the disc in half, flatten each half into a 1-inch thick circle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a rectangle large enough to fit the bottom of a 9x13 inch baking pan. Carefully transfer the dough to the pan and gently press it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
- Add the Filling: Pour the apple filling into the prepared crust. Dot the top of the filling with the small pieces of butter.
- Roll Out the Top Crust: Roll out the remaining disc of dough into a rectangle slightly larger than the pan. Carefully place it over the apple filling. Trim any excess dough, leaving a ½-inch overhang.
- Seal the Crust: Crimp the edges of the top and bottom crusts together to seal, creating a decorative edge. You can use a fork to press down around the edges for a simple seal.
- Vent the Crust: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up too much.
- Egg Wash (Optional): If desired, brush the top crust with the egg wash for a golden brown finish. Sprinkle with turbinado sugar for extra sparkle.
- Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent the pie with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.
Notes
For best results, use a combination of sweet and tart apples like Honeycrisp and Granny Smith. Make sure all of your ingredients are as cold as possible. If the crust starts to brown too quickly while baking, cover it loosely with foil. The pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days, covered loosely. To freeze, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.