Apple Slab Pie Recipe

3 hours ago

This hearty apple slab pie is a perfect dessert for any occasion. It’s a great way to use up a bountiful apple harvest and is sure to satisfy any sweet tooth. The flaky crust and sweet, spiced apple filling make it a crowd-pleaser.

Ingredient	Quantity
All-purpose flour	3 ¾ cups (470 g)
Sugar	1 ½ tbsp
Salt	1 ½ tsp
Unsalted butter, cold and cubed	3 sticks (340 g/stick)
Ice water	¾ cup

For the Filling:

Ingredient	Quantity
Apples, peeled, cored, and chopped	3 ½-4 lbs (10 cups)
Lemon juice	1 squeeze
Sugar	⅔-¾ cup
Cornstarch	3 tbsp
Ground cinnamon	1 tsp
Ground nutmeg	¼ tsp
Ground allspice	¼ tsp
Salt	⅛ tsp

For the Glaze:

Ingredient	Quantity
Heavy cream or beaten egg with 1 tbsp water	2 tbsp

Instructions:

1. Make the Crust:
  - Combine flour, sugar, and salt in a large bowl.
  - Cut in cold butter until mixture resembles coarse crumbs.
  - Gradually add ice water, tossing with a fork until dough comes together.
  - Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the Filling:
  - Toss apple chunks with lemon juice.
  - In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
  - Sprinkle the spice mixture over the apples and mix well.

1. Assemble the Pie:
  - Preheat oven to 375°F (190°C).
  - Roll out the larger dough disc on a floured surface to a 18×13-inch rectangle.
  - Place the dough in a 10×15-inch baking pan.
  - Pour the apple filling into the crust.
  - Roll out the smaller dough disc to a 16×11-inch rectangle.
  - Place the top crust over the filling.
  - Trim the edges, crimp the sides, and cut slits in the top crust.
  - Brush the top crust with heavy cream or egg wash.

Bake the Pie:
- Place the baking pan on a larger baking sheet to catch any drips.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before slicing and serving.