Delicious Apple Slab Pie (Printable version)

Golden flaky crust with spiced juicy apple layers, ideal for sharing at gatherings and celebrations.

# List of ingredients:

→ 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
05 - 1/2 cup ice water (plus more, as needed)

→ Apple Filling

06 - 8 medium apples (Granny Smith, Honeycrisp, or a mix), 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

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar, for sprinkling (optional)

# Directions:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease.
02 - In a large bowl, combine flour, sugar, and salt for the crust. Cut in cold butter until coarse crumbs form. Gradually add ice water, just until dough comes together. Divide dough in two: one piece slightly larger than the other.
03 - Roll out the larger dough piece on a floured surface to fit the bottom and sides of your prepared pan. Gently lift into the pan and press evenly.
04 - In a large bowl, toss together sliced apples, both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Pour evenly over crust.
05 - Roll out remaining dough to form the top crust. Place over apples. Trim excess, pinch edges to seal, and cut a few small slits for steam to escape.
06 - Whisk egg with milk and brush over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes, until the crust is golden and filling is bubbling.
08 - Allow to cool for at least 30 minutes before slicing into squares and serving.

# Expert Advice:

01 -
  • Feeds a crowd without the stress of making multiple pies
  • The rectangular shape means more crispy, buttery edges per serving
  • Easier to transport and slice than traditional round pies
02 -
  • If your dough feels too dry and crumbly, add ice water one teaspoon at a time, but if it feels sticky, chill it for 15 minutes before rolling
  • The filling needs to bubble thickly, not just steam, to ensure the cornstarch has fully cooked and thickened
  • Cooling time is not optional, slice too soon and you'll have a delicious mess instead of neat squares
03 -
  • Freeze your butter for 15 minutes before starting, it makes cutting it into the flour much easier
  • Use a rimmed baking sheet without fail, the fruit juices will bubble over and you don't want that mess in your oven
  • The pie freezes beautifully, bake it fully, cool completely, wrap tightly in foil, and freeze for up to 3 months

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