Apple slab pie is a delightful and crowd-pleasing dessert that offers all the deliciousness of a traditional apple pie but in a form that’s perfect for feeding a group. With a flaky, buttery crust and a sweet, spiced apple filling, this dessert is sure to be a hit at any gathering. Below is a step-by-step guide to making apple slab pie from scratch, including tips for achieving the perfect crust and filling.
Ingredients
For the Crust:
- All-purpose flour: 4 cups
- Salt: 1 teaspoon
- Unsalted butter: 1 1/2 cups, cold and cubed
- Shortening: 1/2 cup, cold
- Ice water: 8-10 tablespoons
For the Filling:
- Apples: 8-10 medium, peeled, cored, and thinly sliced (a mix of Granny Smith and Honeycrisp works well)
- Granulated sugar: 3/4 cup to 1 cup (adjust based on the sweetness of the apples and preference)
- Brown sugar: 1/2 cup
- Cinnamon: 2 teaspoons
- Nutmeg: 1/4 teaspoon
- All-purpose flour: 1/4 cup (for thickening)
- Lemon juice: 1 tablespoon
For Assembly and Topping:
- Egg wash: 1 egg, beaten with 1 tablespoon water
- Coarse sugar: For sprinkling on top (optional)
- Milk or cream: For brushing the crust
Instructions
1. Prepare the Pie Crust:
- Mix the Dry Ingredients:
- In a large bowl, combine the all-purpose flour and salt. Use a whisk to ensure that the salt is evenly distributed throughout the flour.
- Incorporate the Fats:
- Add the cold, cubed butter and shortening to the flour mixture. Using a pastry cutter or two knives, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The cold fats are essential for creating a flaky texture in the finished crust.
- Add Ice Water:
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just comes together when pressed between your fingers. Be careful not to overwork the dough, as this can make the crust tough.
- Form the Dough:
- Divide the dough in half and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the gluten relax and ensures the fats stay cold, which contributes to a tender, flaky crust.
2. Prepare the Apple Filling:
- Prepare the Apples:
- Peel, core, and thinly slice the apples. A mix of tart Granny Smith and sweet Honeycrisp apples works well for a balanced flavor and texture.
- Combine the Filling Ingredients:
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, all-purpose flour, and lemon juice. The flour helps to thicken the filling as it bakes, while the lemon juice adds a bit of brightness and prevents the apples from browning.
- Let the Filling Rest:
- Allow the apple mixture to sit for about 10 minutes. This resting period helps the sugars dissolve and the flavors meld.
3. Assemble the Pie:
- Roll Out the Dough:
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one of the chilled dough disks into a large rectangle, about 1/8-inch thick, and large enough to fit into a 10×15-inch rimmed baking sheet (also known as a jelly roll pan). Carefully transfer the rolled dough into the baking sheet, pressing it into the corners and up the sides.
- Add the Apple Filling:
- Spread the prepared apple filling evenly over the crust in the baking sheet, making sure the apples are distributed in an even layer.
- Top with the Second Crust:
- Roll out the second dough disk into another rectangle of the same size. Place this dough over the apple filling. Trim any excess dough, leaving a slight overhang. Press the edges of the top and bottom crusts together to seal, then crimp the edges with a fork or your fingers.
- Apply Egg Wash and Topping:
- Brush the top crust with the egg wash to give it a beautiful golden color as it bakes. If desired, sprinkle coarse sugar on top for added crunch and sweetness. For a shiny finish, you can also brush the crust with a little milk or cream.
- Cut Vents:
- Use a sharp knife to cut several small slits in the top crust to allow steam to escape during baking. This helps prevent the crust from becoming soggy and ensures the filling cooks evenly.
4. Bake the Pie:
- Place the assembled pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.
5. Cool and Serve:
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Cooling allows the filling to set, making it easier to slice the pie into neat squares.
6. Enjoy:
- Serve the apple slab pie warm or at room temperature, possibly with a scoop of vanilla ice cream or a dollop of whipped cream for a classic touch.
Apple slab pie is a wonderful dessert that brings all the flavors of a traditional apple pie to a larger audience. With its buttery, flaky crust and sweet, spiced apple filling, it’s sure to be a favorite at any gathering. Plus, it’s easier to serve and share, making it perfect for parties, potlucks, or family dinners. Enjoy this homemade treat with loved ones, and savor every bite!
