Name: Apple Slab Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 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; 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 sweetness); 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Ingredients

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

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 how sweet you like your pie and how sweet your apples are)

3 tbsp cornstarch

1 rounded tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

⅛ tsp table salt

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

Step 1: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the cold butter cubes and coat them with the flour. Using your first three fingers of both hands, mash the butter into smaller pieces, slightly bigger than peas. You can also use two knives or a pastry blender.

Step 2: Once the mixture looks crumbly and butter is broken up, stir in ½ cup of cold water with a rubber spatula until absorbed and the dough begins to come together. Add more water, up to ¼ cup, one tablespoon at a time if still dry. Bring the dough together into a soft, loose ball. Divide into two pieces, one slightly larger for the bottom crust. Shape each into a rectangle about 1-inch thick, wrap in plastic, and chill for at least 2 hours.

Step 3: In a very large bowl, toss the apple chunks with a squeeze of lemon juice. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this sugar-spice mix over the apples and toss to coat well. Set aside.

Step 4: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similar jelly roll pan with parchment paper. If your pan is smaller, the recipe will still work with some extra dough leftover.

Step 5: Roll the larger piece of dough on a well-floured surface into an 18×13-inch rectangle. Transfer it to the pan and drape edges over the sides. Gently press the dough into the pan corners. Chill the pan in the fridge or freezer while rolling out the second piece of dough into a 16×11-inch rectangle.

Step 6: Remove the pan from cold, pour the apple filling and juices over the bottom crust. Drape the second dough sheet over the apples. Trim edges so both top and bottom dough hang about ¾-inch over the pan edge. Seal edges tightly with your fingers.

Step 7: Brush the top crust with heavy cream or egg wash. Use a sharp knife to cut many 1-inch slits in the dough for steam to escape. Place the baking sheet on a larger pan to catch any spillage during baking.

Step 8: Bake for 40 to 45 minutes, until the crust is golden brown and filling bubbles through the slits. Cool on a wire rack for at least 45 minutes before cutting and serving.

Tips & Variations

Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a balanced flavor and texture.

Chilling the dough well prevents shrinking and keeps the crust flaky.

For extra flavor, add a teaspoon of vanilla extract or a splash of bourbon to the filling.

To make the crust vegan, substitute butter with a plant-based margarine and use non-dairy milk instead of cream or egg wash.

FAQs

Can I use a different type of fruit instead of apples?

Yes, you can substitute pears, peaches, or a mix of berries, but adjust the sugar and thickener quantities as needed since fruit juiciness varies.

How do I prevent the crust from getting soggy?

Ensure the bottom crust is well chilled before filling, use cornstarch to thicken juices, and bake the pie on a lined baking sheet to catch spills and allow even heat circulation.