Description
This Apple Slab Pie recipe features a buttery, flaky homemade crust filled with a cinnamon-spiced apple filling. Baked on a large sheet pan, this rustic yet elegant dessert is perfect for sharing and offers a delightful balance of sweet and tart flavors with a tender, golden crust and a perfectly bubbling apple filling.
Ingredients
Scale
For the crust:
- 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
For the apple filling:
- 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
To finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Make the crust: In a large, wide bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss to coat them in flour. Using your fingers, mash the butter into pea-sized pieces for a crumbly texture. Stir in ½ cup cold water with a rubber spatula until the dough begins to come together. Add more water, 1 tablespoon at a time, if still dry. Gather the dough into a soft ball, divide into two pieces (one larger), shape into rectangles about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Prepare the filling: Toss the chopped apples with lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well until evenly coated. Set aside to allow flavors to meld.
- Assemble the slab pie: Preheat the oven to 375°F. Line a 10x15x1-inch baking sheet with parchment paper. Roll out the larger dough piece on a floured surface into an 18×13-inch rectangle and transfer it to the pan, pressing gently into the corners and edges while allowing excess to hang over sides. Chill this base crust in the fridge or freezer while rolling out the smaller piece into a 16×11-inch rectangle for the top crust.
- Fill the pie: Remove the base crust from the fridge. Pour the seasoned apples and their juices evenly over it. Draping the second piece of dough over, trim edges so both crusts overhang about ¾-inch. Seal edges tightly by pinching with your fingers to enclose the filling completely.
- Prepare for baking: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut numerous 1-inch slits on top to vent steam during baking. Place the sheet pan on a larger baking tray to catch any spillover juices.
- Bake the pie: Bake for 40 to 45 minutes until the crust is golden brown and the filling bubbles visibly through the slits. Remove from the oven and transfer to a wire rack.
- Cool and serve: Allow the pie to cool at least 45 minutes before cutting. This cooling time lets the filling set for easier slicing and clean servings.
Notes
- Allow the pie to cool almost completely before serving to avoid a sloppy mess from hot filling.
- The pie is best eaten the day it’s made but can be prepared one day in advance and stored covered at room temperature or in a cool space.
- Reheat leftovers at 300°F for about 20 minutes until warmed, optionally finishing under the broiler for a crisp top crust—watch carefully to prevent burning.
- You can assemble the pie fully one day ahead and refrigerate before baking.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
