🍎 Apple Slab Pie
An apple slab pie is essentially a large, rectangular apple pie baked in a sheet pan—perfect for serving a crowd.
Ingredients
For the crust
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (225 g) cold unsalted butter, cubed
6–8 tablespoons ice water
For the apple filling
8–10 medium apples, peeled, cored, and thinly sliced
Âľ cup brown or granulated sugar
â…“ cup all-purpose flour
1 teaspoon cinnamon
ÂĽ teaspoon nutmeg
ÂĽ teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces
For the top
1 egg + 1 tablespoon water, beaten (optional egg wash)
1–2 tablespoons coarse sugar (optional)
Instructions
Make the crust: Mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together.
Divide the dough into two pieces, with one slightly larger. Wrap and refrigerate for at least 30 minutes.
Prepare the filling: Toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
Heat the oven to 400°F (200°C). Grease a roughly 10 × 15-inch (25 × 38 cm) rimmed baking sheet.
Roll out the larger piece of dough and fit it into the pan, pressing it gently into the corners.
Spread the apple mixture evenly over the crust and dot with butter.
Roll out the remaining dough and place it over the apples. Pinch the edges together and cut several small vents in the top.
Brush with egg wash and sprinkle with coarse sugar if desired.
Bake for 15 minutes at 400°F, then reduce to 350°F (175°C) and bake another 35–45 minutes, until the crust is golden and the filling is bubbling.
Cool for at least 1 hour before cutting so the filling can set.
🍨 Serving idea
Serve slightly warm with vanilla ice cream or a drizzle of simple glaze.
Tip: For a less watery filling, choose firm apples such as Granny Smith, Honeycrisp, or a combination of tart and sweet varieties.
