Apple Slab Pie

This Apple Slab Pie is the ultimate crowd-pleaser, perfect for feeding a large group or enjoying as a family dessert. With its buttery, flaky crust and spiced apple filling, it’s everything you love about a classic pie but in a convenient rectangular form. Whether you’re serving it at a holiday gathering or a casual weekend dinner, this recipe is sure to delight!

Ingredients

For the Crust:

• 3¾ cups all-purpose flour (470 grams)
• 1½ tablespoons sugar
• 1½ teaspoons table salt
• 3 sticks unsalted butter (12 oz or 340 grams total), cut into small pieces and kept very cold
• ¾ cup very cold water

For the Apple Filling:

• 3½–4 pounds apples (about 10 cups chopped), peeled, cored, and chopped into ½-inch pieces
• Juice of 1 lemon
• ⅔–¾ cup sugar (adjust based on sweetness preference and apple variety)
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon table salt

For Finishing:

• 2 tablespoons heavy cream or 1 beaten egg mixed with 1 tablespoon water (for brushing)
• Optional: coarse sugar for sprinkling

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, your fingers, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually add the cold water, 1 tablespoon at a time, mixing gently with a fork or your hands until the dough begins to come together. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Step 2: Prepare the Apple Filling

1. In a large bowl, toss the chopped apples with lemon juice to prevent browning.
2. Add the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt to the apples. Mix well to ensure the apples are evenly coated. Set aside while you roll out the dough.

Step 3: Preheat and Roll Out the Dough

1. Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch baking sheet or jelly roll pan and line it with parchment paper for easy cleanup.
2. On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than your baking sheet (about 11×16 inches). Carefully transfer the rolled-out dough to the prepared baking sheet, pressing it gently into the corners.
3. Roll out the second disc of dough into a similar-sized rectangle and set it aside for the top crust.

Step 4: Assemble the Slab Pie

1. Spread the apple filling evenly over the bottom crust in the baking sheet, pressing down lightly to compact the filling.
2. Place the second rolled-out dough rectangle over the apples. Trim any excess dough hanging over the edges, then crimp the edges of the top and bottom crusts together to seal. Cut several small slits in the top crust to allow steam to escape during baking.

Step 5: Finish and Bake

1. Brush the top crust with heavy cream or the egg wash mixture for a golden finish. Sprinkle with coarse sugar if desired.
2. Bake in the preheated oven for 45–55 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Rotate the pan halfway through baking for even cooking.

Step 6: Cool and Serve

1. Remove the slab pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the filling to set.
2. Cut into squares or rectangles and serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for an extra indulgent treat.

Tips for Success

• Apple Choice: Use a mix of sweet and tart apples like Honeycrisp, Granny Smith, Fuji, or Braeburn for the best flavor balance.
• Cold Ingredients: Keep the butter and water very cold to ensure a flaky crust.
• Make Ahead: The dough can be made up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw in the refrigerator before using.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the oven for a crisp crust.

Why You’ll Love This Recipe

This Apple Slab Pie combines the irresistible flavors of spiced apples and buttery crust in a format that’s perfect for sharing. Its rectangular shape makes it easier to slice and serve than traditional round pies, and the generous apple filling ensures every bite is packed with flavor. Whether you’re hosting a party, celebrating the holidays, or simply craving a homemade dessert, this slab pie is a show-stopping treat that’s worth every bite. Dive into this autumnal delight and enjoy the magic of homemade pie!