Delicious Apple Slab Pie (Print Version)
A crowd-pleasing dessert featuring golden crust and spiced apple layers
# What You'll Need:
→ For the Crust
01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (12 ounces or 340 g)
05 - 1/2 cup ice water (plus more as needed)
→ For the Apple Filling
06 - 8 medium apples (Granny Smith, Honeycrisp, or a mix), about 2 1/2 lbs, peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice
→ For Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, combine flour, 1 tablespoon sugar, and 1 1/2 teaspoons salt. Cut in cold butter until coarse crumbs form. Gradually add ice water, mixing just until dough comes together. Divide dough into two pieces, making one slightly larger than the other.
03 - On a floured surface, roll out the larger dough piece to fit the bottom and sides of your prepared pan. Gently lift into the pan and press evenly against the edges.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, 1/4 teaspoon salt, cornstarch, and lemon juice. Toss until apples are evenly coated.
05 - Pour apple mixture evenly over the crust. Roll out remaining dough to form the top crust. Place over apples, trim excess dough, pinch edges to seal, and cut several small slits in the top for steam to escape.
06 - Whisk egg with milk and brush evenly over the top crust. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
07 - Bake for 35 to 40 minutes until crust is golden brown and filling is bubbling actively through the steam vents.
08 - Allow pie to cool for at least 30 minutes before slicing into squares. This helps the filling set for cleaner cuts.
# Expert Suggestions:
01 -
- Feeds a crowd without baking multiple pies
- The crust to filling ratio is absolutely perfect
- Squares are easier to serve than wedges
- More surface area means more crispy golden top
02 -
- Cold ingredients are nonnegotiable for flaky crust
- The cornstarch amount is precise. Less means a soggy bottom. More means a gel filling.
- Apples shrink during baking so mound them higher than you think is necessary
- The steam vents are small but crucial. Without them your pie will burst at the seams.
03 -
- Freeze your butter for 15 minutes before starting for the flakiest results
- If your dough feels too sticky, chill it for 15 minutes. Too dry, add water one tablespoon at a time.