1 egg, beaten (for egg wash)
1 tablespoon sugar (optional, for sprinkling on top)
Powdered sugar glaze (optional)
INSTRUCTIONS
Step 1: Make the Pie Crust
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to clump together. Be careful not to overwork the dough—it should be slightly crumbly but hold together when pressed.
Chill the Dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This step helps the dough firm up and makes it easier to roll out.
Step 2: Prepare the Apple Filling
Spices: In a large bowl, toss the sliced apples with lemon juice. This prevents browning and adds a tangy flavor. Add the granulated sugar, brown sugar, cinnamon, nutmeg, and flour, and toss until the apples are evenly coated. Set the filling aside while you roll out the dough.
Step 3: Assemble the Slab Pie
Roll Out the Dough: On a lightly floured surface, roll out one disc of the chilled dough into a large rectangle, about the size of your rimmed baking sheet (9×13 inches or larger). Carefully transfer the dough to the baking sheet, pressing it into the corners and trimming any excess.
Add the Apple Filling: Evenly spread the apple mixture over the bottom crust, making sure the apples are distributed in a single layer. Dot the filling with small pieces of butter to add richness as the pie bakes.
Top with the Second Crust: Roll out the second disc of dough into another rectangle and carefully place it over the apple filling. Pinch the edges of the top and bottom crusts together to seal, then crimp or flute the edges for decoration. Cut small slits in the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
Apply Egg Wash: Brush the top crust with the beaten egg to give the pie a beautiful golden color. If desired, sprinkle the top with sugar for added sweetness and texture.
Bake: Preheat your oven to 375°F (190°C) and bake the pie for 40–45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Cool: Allow the pie to cool for at least 30 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Step 5: Optional Glaze
If you like your pies a little sweeter, you can drizzle the cooled pie with a powdered sugar glaze. To make the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of milk until smooth, then drizzle over the pie in a zigzag pattern.
Why You’ll Love This Apple Slab Pie
Great for Crowds: Unlike a traditional round pie that serves 8–10, this slab pie can serve 12–16 people, making it ideal for gatherings.
Easy to Serve: The sheet pan format allows you to cut the pie into neat squares, perfect for serving as individual portions.
Perfectly Flaky Crust: With two layers of buttery, golden crust, each bite is packed with crispy, flaky goodness that contrasts beautifully with the tender apples.
Versatile: You can customize this recipe with different apples or add-ins like raisins, nuts, or even a crumb topping to make it your own.
Tips for the Best Apple Slab Pie
Use Cold Butter: Cold butter is essential for a flaky crust, so make sure to chill it before incorporating it into the dough.
Choose the Right Apples: Tart apples like Granny Smith are ideal for baking, as they hold their shape and provide a balanced sweetness.
Don’t Overfill: Spread the apples in an even layer to ensure they bake evenly and prevent the pie from overflowing.
Let It Cool: Allow the pie to cool completely before slicing—this helps the filling thicken and prevents it from running out when you cut into the pie.
