When it comes to fall desserts, nothing quite hits the mark like a classic Apple Slab Pie. This large-format pie is not only a delight to make but is perfect for serving a crowd at potlucks, family gatherings, or whenever you crave a comforting slice of autumn.

 

Crafting the Perfect Slab Pie: To begin, you’ll need to set aside about 45 minutes for active prep work, as well as nearly 3 hours for resting the dough. For the actual baking, it’ll take just 45 minutes to achieve that golden, apple-filled glory.

 

Let’s start with the crust. In a mixing bowl, combine 3 ¾ cups of all-purpose flour, 1 ½ tablespoons of sugar, and 1 ½ teaspoons of table salt. Work in 3 sticks (12 oz or 340 grams) of cold, unsalted butter until the mixture resembles coarse crumbs. Then, drizzle in ¾ cup of very cold water while gently mixing until a dough forms. Divide this dough into two portions, wrap them in plastic, and let them rest in the refrigerator for about 2 hours or until firm.

 

Now, onto the apple filling. You’ll need 3 ½ to 4 pounds of apples, peeled, cored, and chopped. Toss them with a squeeze of lemon juice, ⅔ to ¾ cup of sugar (adjust to taste), 3 tablespoons of cornstarch, 1 rounded teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, and ⅛ teaspoon of table salt.

 

Once your dough has chilled and your apple filling is ready, it’s time to roll out the dough into rectangles. Fit one portion into the pan, spread the apple filling evenly over it, and then top it with the second dough layer. Seal the edges, brush the top with either 2 tablespoons of heavy cream or 1 egg beaten with 1 tablespoon of water, and make slits on the top for venting.

 

Place your slab pie atop a larger baking sheet (to catch any potential drips) and bake until it’s beautifully golden and bubbling with apple goodness.

 

After you’ve exercised some patience and allowed it to cool for at least 45 minutes, it’s time to serve. Cut it into squares and enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect fall dessert.

 

Baking Tips:

• Work quickly to keep the dough cold for that flaky, buttery crust.
• Use a variety of apples for the best texture and flavor complexity.

 

Storage:

• You can keep it covered on the countertop for up to 2 days.
• In the refrigerator, it’ll stay fresh for up to 5 days. If you want to enjoy it warm, briefly reheat the slices in the oven.

 

Tried This Recipe? Did it bring autumnal joy to your table? Share your experience with us! Leave a comment or, even better, tag us in your slab pie pictures. We’d love to see your baking and hear your thoughts.

 

• Prep Time: Put aside 45 minutes for hands-on work, and nearly 3 hours for resting the dough.
• Cook Time: A mere 45 minutes to golden, apple-filled glory.
• Perfect For Groups: Serves a large gathering with ease.
• Apple Variety: Choose a mix for the best flavor complexity.

 

Apple Slab Pie

When a traditional pie just isn’t enough, this Apple Slab Pie ups the ante. It’s perfect for potlucks, family gatherings, and whenever you need a comforting slice of fall.

Ingredients

For the crust:

• 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, cold
• ¾ cup very cold water

For the apple filling:

• 3 ½ to 4 pounds apples, peeled, cored, chopped
• Squeeze of lemon juice
• ⅔ to ¾ cup sugar
• 3 tbsp cornstarch
• 1 rounded tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp table salt

To finish:

• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

 

SEE MORE RECIPE 

Instructions

1. Dough Crafting: Mix flour, sugar, salt. Work the butter in, then drizzle with water to form a dough.
2. Chilling: Rest both dough portions for 2 hours, until firm.
3. Filling Creation: Toss apples with lemon, sugar, spices.
4. Roll and Fit: Dough out into rectangles, fit one into the pan, fill with apples, top with the second dough layer.
5. Seal and Vent: Seal edges, brush with cream/egg wash, make slits on top.
6. Baking: Set slab pie atop a larger baking sheet. Bake until golden and bubbly.
7. Cooling: Patience! Let it cool for at least 45 minutes before serving.

Baking Tips

• Keeping It Cold: Work quickly to keep the dough from warming up for flakiness.
• Apple Types: Use a variety for the best texture and taste.

Storage

• Countertop: Covered, up to 2 days.
• Refrigerator: Up to 5 days. Reheat slices briefly in the oven if desired.

Serving Suggestion

Cut into squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

• Apple Slab Pie is a delightful autumn dessert that can be enjoyed in various ways. Here are some serving ideas:
  • À la Mode: Serve warm squares of Apple Slab Pie with a generous scoop of vanilla ice cream for a classic and comforting combination.
  • Whipped Cream: Top each slice with a dollop of freshly whipped cream for a light and airy contrast.
  • Caramel Drizzle: Elevate the flavor by drizzling warm caramel sauce over the pie slices, adding a sweet and indulgent touch.
  • Coffee or Tea: Pair this pie with a cup of freshly brewed coffee or a hot mug of tea to enhance the cozy autumn experience.

Tried This Recipe?

Did it bring autumnal joy to your table? Share your experience in the comments, or better yet, tag us in your slab pie pictures!

 

Special Equipment:

• Baking sheet (larger than the pie pan)

 

 

Tips & Variations:

• Apple Selection: Experiment with a mix of apple varieties for a more complex and interesting flavor profile. Some popular choices include Granny Smith, Honeycrisp, Fuji, and Gala apples.
• Spice Variations: Customize the spice blend to your taste. Add a pinch of cloves for a warm, aromatic note or a dash of cardamom for a unique twist.
• Crust Decoration: Get creative with the top crust by using cookie cutters to make decorative shapes or lattice patterns. This not only adds visual appeal but also allows steam to escape during baking.

 

Common Questions:

Can I use pre-made pie crust for this recipe?

Yes, you can use pre-made pie crusts if you’re short on time. However, making the crust from scratch adds a homemade touch and flakiness that’s worth the effort.

 

Can I make the pie dough in advance and refrigerate it overnight?

Absolutely! You can prepare the pie dough in advance, wrap it tightly in plastic wrap, and refrigerate it for up to two days before using it to assemble your Apple Slab Pie.

 

Can I freeze Apple Slab Pie?

Yes, you can freeze it. After baking and cooling, wrap the pie tightly in plastic wrap and aluminum foil, then store it in the freezer for up to three months. Thaw in the refrigerator before reheating.

 

How do I reheat Apple Slab Pie?

To reheat individual slices, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave slices for a quick warm-up.

Share your Apple Slab Pie baking adventures with us! Whether you enjoy it warm with ice cream or share it at family gatherings, this autumnal dessert is sure to be a hit. Share your experiences and photos in the comments or on social media. Happy Baking and Sharing! Happy Baking and Sharing! 🍎🥧🍂

Happy Baking and Sharing!