Description
This classic Apple Slab Pie recipe features a flaky homemade double crust filled with a sweet and spiced apple filling made from Granny Smith or Honeycrisp apples. Perfectly sized for sharing, this 12-serving pie is baked until golden brown with a crisp top crust brushed with egg wash and sprinkled with coarse sugar for extra texture and sweetness.
Ingredients
Scale
Crust Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice-cold water
Filling Ingredients
- 8 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Make the Crust: In a large bowl, combine the flour, salt, and sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing just until the dough starts to come together. Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Prepare the Apple Filling: In a large mixing bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, lemon juice, and salt. Ensure all apple slices are evenly coated with the mixture for balanced sweetness and spice.
- Roll Out the Dough: Preheat your oven to 400°F (200°C). Lightly grease a 10×15-inch baking sheet. Roll out one disk of dough on a floured surface into a rectangle large enough to fit the bottom of the baking sheet. Carefully transfer and press it into the baking sheet edges for the pie base.
- Assemble the Pie: Evenly spread the prepared apple filling over the bottom crust. Roll out the second dough disk to match the size of the bottom crust and place it gently over the apple filling. Pinch and seal the edges thoroughly to enclose the filling. Cut a few slits on the top crust to allow steam to escape during baking.
- Add Topping: Brush the entire top crust with the beaten egg wash for a shiny, golden finish. Optionally, sprinkle with coarse sugar to add a slight crunch and sweetness to the crust.
- Bake the Pie: Place the assembled slab pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling through the vents. Remove from the oven and allow the pie to cool completely before slicing and serving to enable the filling to set.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for a balanced sweet-tart flavor and firmer texture.
- Ensure the butter is very cold before cutting into the flour to achieve a flaky crust.
- Chilling the dough disks before rolling helps to prevent shrinking during baking.
- Do not overmix the filling to avoid mushy apple slices; just toss until coated.
- The lemon juice in the filling prevents the apples from browning and adds a touch of brightness to the flavor.
- Allow the pie to cool fully before slicing to prevent the filling from oozing out.
