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Apple Slab Pie Recipe

★★★★★

4.9 from 142 reviews
  • Author: Naomi
  • Total Time: 3 hours 45 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian

Description

This classic Apple Slab Pie recipe features a buttery, flaky double crust filled with a perfectly spiced apple mixture made from Granny Smith and Gala apples. Baked to golden perfection in a jelly roll pan, this large rectangular pie serves 16 and is finished with a sweet maple glaze that adds a delightful touch. Ideal for family gatherings or holiday celebrations, it combines the comforting flavors of cinnamon, nutmeg, and cloves with the bright tang of lemon juice for a truly irresistible dessert.

Ingredients

Scale

Pie Crust

  • 4 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons salt
  • 1 tablespoon white granulated sugar
  • 2 cups unsalted butter (cold and cubed)
  • 3/4 cup ice water
  • 1 large egg (lightly beaten)
  • 1 tablespoon milk

Apple Filling

  • 10 cups peeled and chopped apples (about 4.5 – 5 lbs – Granny Smith and Gala)
  • 1/2 cup white granulated sugar
  • 1/2 cup dark brown sugar (packed)
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Glaze

  • 1 cup confectioners’ sugar (sifted)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon milk (or more, as needed for drizzling)

Instructions

  1. Make Pie Crust: In a large bowl, mix the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to cut it into the mixture until it resembles coarse meal. Gradually add ice water, one tablespoon at a time, stirring well after each addition until the dough begins to clump and stick together, being careful not to add too much water.
  2. Knead and Chill Dough: Transfer the dough to a floured surface. Using floured hands, fold it gently until it’s not too sticky. Form the dough into a ball, divide it in half, flatten each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 5 days). The dough can also be frozen for up to 3 months.
  3. Prepare Apple Filling: In a large bowl, combine peeled and chopped apples, white and brown sugars, flour, lemon juice, vanilla extract, cinnamon, cloves, nutmeg, and ginger. Mix thoroughly and set aside.
  4. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
  5. Roll Out Bottom Crust: Remove one dough disc from the refrigerator. On a lightly floured surface, roll it out into an 18×13-inch rectangle. Place the dough into the bottom of a 10×15 inch jelly roll pan, trimming the edges to leave about a 1-inch overhang.
  6. Fill Pie: Spread the prepared apple filling evenly over the bottom crust.
  7. Roll Out Top Crust: Remove the second dough disc and roll out the same way as the first. Lay it gently over the apple filling.
  8. Seal Edges: Seal the edges by pinching with your fingers and crimp with a fork to secure the top and bottom crusts together.
  9. Make Slits and Brush Crust: Cut a few slits into the top crust to allow steam to escape. Beat the egg with 1 tablespoon milk and brush this egg wash over the top crust. Sprinkle coarse sugar over the crust for added texture and sweetness.
  10. Bake Pie: Bake the slab pie in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
  11. Cool Pie: Remove the pie from the oven and transfer to a wire rack. Allow to cool completely, ideally a few hours, to set the filling before glazing.
  12. Prepare Glaze: In a small bowl, whisk together the sifted confectioners’ sugar, pure maple syrup, and enough milk to create a drizzle consistency.
  13. Glaze Pie: Drizzle the glaze evenly over the cooled pie for a sweet finishing touch.
  14. Serve and Store: Cut the pie into slices and serve. Store any leftovers covered in an airtight container in the refrigerator for 3-4 days.

Notes

  • Chilling the dough is essential for a flaky crust and helps prevent shrinking during baking.
  • Using a mix of tart Granny Smith and sweet Gala apples gives a balanced flavor and texture.
  • Make sure the pie is fully cooled before glazing to prevent the glaze from melting and running off.
  • The dough can be made ahead and frozen for convenience.
  • Adjust spices according to preference for a milder or more intense flavor.
  • For a shiny golden crust, do not skip the egg wash step.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple slab pie, apple pie recipe, slab pie, fall dessert, easy apple pie, baked apple pie, homemade pie crust

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