Apple Slab Pie Recipe
This classic Apple Slab Pie features a buttery, flaky double crust and a spiced apple filling. With its generous layers of tender apples tossed in cinnamon, nutmeg, allspice, and sugar, this sheet-pan pie is perfect for serving a crowd and makes a lovely centerpiece dessert for gatherings. The pie is baked until golden brown with a bubbly, fragrant filling that highlights the sweet-tart flavor of the apples.
- Prep Time: 25 minutes (plus 2 hours chilling)
- Cook Time: 40 to 45 minutes
- Total Time: 3 hours (including chilling and cooling time)
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Dough
- 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
Filling
- 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
Finishing
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water (for brushing)
Instructions
- Make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the cold butter cubes and coat them with flour. Using your fingers, two knives, or a pastry blender, break the butter into small pea-sized pieces until the mixture is uniform and crumbly.
- Add water and form dough: Stir in ½ cup water using a rubber spatula until absorbed and dough starts coming together. If still crumbly, add remaining water tablespoon by tablespoon until the dough forms a soft, loose ball. Divide dough into two pieces, one larger for bottom crust. Shape each into a rectangular block about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
- Prepare the filling: Toss apple chunks with lemon juice in a large bowl. In a medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle over apples and toss to coat evenly. Set aside.
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet or jelly roll pan with parchment paper.
- Roll out bottom crust: On a floured surface, roll out larger dough piece into an 18×13-inch rectangle. Transfer to the pan and gently press into pan corners, draping edges over sides. Chill in fridge or freezer while rolling out top crust.
- Roll out top crust and assemble: Roll out smaller dough piece to a 16×11-inch rectangle. Remove pan with bottom crust and pour apple filling evenly over it. Drape top dough over apples, trim excess leaving about ¾-inch overhang, and seal edges tightly by pressing with fingers.
- Prepare for baking: Brush the top crust with heavy cream or egg wash. Use a sharp knife to cut multiple 1-inch slits on top to vent steam. Place the pan on a larger baking sheet to catch spills.
- Bake the pie: Bake for 40 to 45 minutes until the crust is golden brown and the filling bubbles through the vents. Remove from oven and cool on a wire rack for at least 45 minutes before slicing and serving.
Notes
- Make sure the butter and water are very cold to ensure a flaky crust.
- You can adjust sugar according to the sweetness of your apples.
- Resting the pie after baking helps the filling set, making it easier to cut clean slices.
- Using a larger baking sheet underneath helps catch any spills and keeps your oven clean.
- This pie keeps well for up to 3 days refrigerated and can be reheated gently before serving.
Keywords: apple slab pie, sheet pan pie, apple dessert, classic apple pie, spiced apple pie, double crust pie
Find it online: https://todayfoodrecipe.com/apple-slab-pie-recipe/
