Apple Slab Pie is a crowd-pleasing dessert, perfect for parties or family gatherings. This oversized version of a classic apple pie is baked in a flat pan, making it easy to serve in squares. It features a buttery, flaky crust paired with sweet, spiced apples for a treat that’s sure to impress!
Ingredients
For the Crust:
3 3/4 cups (470 g) all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 sticks (12 oz/340 g) unsalted butter, cold and cut into small pieces
3/4 cup (180 ml) ice-cold water
For the Apple Filling:
3 1/2 to 4 pounds apples (about 10 cups), peeled, cored, and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice
2/3 to 3/4 cup granulated sugar (adjust based on apple sweetness)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
For the Topping:
2 tablespoons heavy cream or 1 beaten egg mixed with 1 tablespoon water
Instructions
Prepare the Crust:
- In a large bowl, combine flour, sugar, and salt. Add the cold butter pieces, coating them with the flour mixture.
- Using your hands, a pastry blender, or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add 1/2 cup of cold water, mixing gently until the dough begins to come together. If needed, add more water 1 tablespoon at a time.
- Divide the dough into two portions, one slightly larger than the other. Flatten each into a 1-inch thick rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
Prepare the Filling:
- Toss the apple pieces in a large bowl with lemon juice to prevent browning.
- In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples, tossing to coat evenly.
Assemble the Pie:
- Preheat the oven to 375Β°F (190Β°C). Line a 10×15-inch baking sheet (with 1-inch sides) with parchment paper.
- On a floured surface, roll out the larger portion of dough into an 18×13-inch rectangle. Carefully transfer it to the prepared pan, pressing it into the corners and up the sides. Chill in the fridge while rolling out the second portion of dough into a 16×11-inch rectangle.
- Spread the apple filling evenly over the crust. Place the second rolled-out dough over the apples. Trim the edges, leaving about a 3/4-inch overhang. Fold the edges under and crimp to seal.
- Brush the top crust with heavy cream or egg wash. Cut several 1-inch slits into the top to allow steam to escape. Place the pan on a larger baking sheet to catch any drips.
Bake the Pie:
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
- Remove from the oven and cool on a wire rack for at least 45 minutes. Slice into squares and serve.
Tips for Success
Keep Ingredients Cold: Cold butter and water ensure a flaky crust. If the dough gets too warm while rolling, chill it briefly before proceeding.
Choose the Right Apples: A mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples provides a balanced flavor.
Avoid Soggy Crust: Sprinkle a light layer of breadcrumbs or crushed graham crackers on the bottom crust to absorb excess juices.
Apple Slab Pie is a versatile dessert thatβs easy to make and perfect for sharing. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, itβs a guaranteed hit!
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