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Apple Slab Pie Recipe

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5 from 94 reviews

This Apple Slab Pie is a rustic and delicious dessert featuring a flaky, tender homemade crust filled with a generous amount of spiced apple filling. Baked in a large jelly roll pan, it offers a practical way to serve many guests with its 24 generous slices. The pie’s golden crust topped with a sugar dust and egg wash adds a delightful sweetness and crunch, making it a perfect autumn treat for gatherings or family dinners.

Ingredients

Units Scale

Pie Crust

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/4 cup shortening
  • 1/2 cup cold butter, cut into small cubes
  • 1 Tbsp. vegetable oil
  • 3/4 cup milk
  • 1 Tbsp. lemon juice

Apple Pie Filling

  • 10-12 cups apples (about 4 pounds), peeled and chopped
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Crust Dust

  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. sugar

Egg Wash

  • 1 egg, beaten
  • 1 Tbsp. water

Instructions

  1. Prepare Dough: In a large bowl, mix 4 cups flour and 2 teaspoons salt. Cut in 1 ¼ cup shortening and ½ cup cold butter cubes until the mixture resembles small peas.
  2. Mix Liquids: Combine ¾ cup milk and 1 Tbsp. lemon juice in a small bowl. Add 1 Tbsp. vegetable oil to this mixture.
  3. Form Dough: Add the liquid mixture to the flour mixture, stirring until a soft dough forms. You may need to use your hands to bring it all together.
  4. Chill Dough: Divide dough into two equal portions, flatten into discs, wrap with plastic, and refrigerate for about 30 minutes while preparing the filling.
  5. Prepare Filling: Peel and chop 10-12 cups of apples. In a large bowl, toss apples with ⅔ cup sugar, ¼ cup flour, 1 ½ teaspoons cinnamon, and ½ teaspoon nutmeg until well coated.
  6. Preheat Oven: Preheat the oven to 400°F (200°C). Place a pizza stone on the rack if available to preheat.
  7. Roll Bottom Crust: On a lightly floured surface, roll one dough disc into a rustic 13×18-inch rectangle about ⅛ inch thick.
  8. Assemble Bottom Crust: Place the rolled dough into a 10×15-inch jelly roll pan, allowing excess to hang over edges.
  9. Add Crust Dust: Sprinkle a mixture of 2 Tbsp. flour and 2 Tbsp. sugar evenly over the bottom crust.
  10. Add Filling: Pour the apple filling evenly over the crust dust layer.
  11. Roll Top Crust: Roll out the second dough disc to the same size as the bottom crust.
  12. Cover Filling: Place the top crust over the apples.
  13. Seal Edges: Fold the overhang of the top and bottom crusts back and tuck into the pan. Pinch or crimp edges with fingers or a fork to seal.
  14. Vent Pie: Cut slits into the top crust to allow steam to escape during baking.
  15. Apply Egg Wash: Brush the top crust lightly with a beaten egg mixed with 1 Tbsp. water, then sprinkle with sugar.
  16. Bake: Bake pie at 400°F for 30 minutes.
  17. Cover and Continue Baking: Loosely cover the pie with foil and bake for an additional 20-25 minutes until the top is golden and the filling is bubbling.
  18. Cool: Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Notes

  • Storage: Store leftover pie covered with plastic wrap in the pan for up to 3 days to maintain freshness.
  • Baking Sheets: Use light-colored baking sheets if substituting pans. Dark sheets may require adjusting baking time to prevent burning.

Find it online: https://clovercuisine.com/apple-slab-pie-recipe/