Apple Slab Pie
Cook Time
40 to 45 minutes
Rating
0 out of 5 stars
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Ingredients
12-18 servings
- 3 3/4 cups (470 grams) all-purpose flour
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons table salt
- 3 sticks (340 grams) unsalted butter, very cold
- 3/4 cup very cold water
- 3 1/2 to 4 pounds apples, peeled, cored, and chopped into approximately 1/2-inch chunks (about 8 cups)
- Squeeze of lemon juice
- 2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon table salt
- 2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk, water, lemon juice, or fresh apple cider, plus a drop or two more if needed
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Preparation
Step 1
Whisk together flour, sugar, and salt in a large bowl.
Step 2
Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas.
Step 3
Gently stir in the water with a rubber spatula until a craggy mass forms.
Step 4
Knead the dough two or three times to form a ball.
Step 5
Divide dough roughly in half, wrap each half in plastic wrap, and chill in the fridge for at least an hour.
Step 6
Heat oven to 375 degrees F. Line a 10x15x1-inch baking sheet or jellyroll pan with parchment paper.
Step 7
In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
Step 8
On a lightly floured surface, roll one dough half into an 18-by-13-inch rectangle. Transfer to the prepared baking sheet.
Step 9
Pour apple mixture over the dough and spread evenly.
Step 10
Roll the second dough half into a 16-by-11-inch rectangle. Drape over filling and fold the bottom crust’s overhang over the edges sealing them together.
Step 11
Cut small slits as vents all over the lid. Brush with heavy cream or egg wash.
Step 12
Bake until crust is golden and filling is bubbling, 40 to 45 minutes.
Step 13
Transfer to a wire rack until just warm to the touch, about 45 minutes.
Step 14
In a medium bowl, stir together confectioners’ sugar and liquid of your choice until a pourable glaze consistency is reached. Drizzle over the top.
Step 15
Serve slab pie in squares or rectangles, warm or at room temperature. Keeps at room temperature for at least three days.
Step 16
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Chef's notes
The crust here is 1 1/2 recipes of my All Butter, Really Flaky Pie Dough, divided in half for two bigger rectangular crusts.
Slab pie slices are portable, like a thick pop tart or hand pie.
It makes more servings than a standard pie, ideal for crowds.
You can squeeze four pounds of apples into each pie, perfect for using excess apples.
