Description
This Apple Slab Pie recipe offers a deliciously rustic and large-format dessert perfect for gatherings. It features a flaky, buttery double-crust filled with a sweet and spiced apple filling, baked to golden perfection in a jelly roll pan. The crust is textured and tender, complemented by a cinnamon and nutmeg-spiced apple center that bubbles with flavor. This pie is ideal for slicing into numerous servings and sharing with family and friends.
Ingredients
Units
Scale
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 1/4 cup shortening
- 1/2 cup cold butter, cut into small cubes
- 1 tablespoon vegetable oil
- 3/4 cup milk
- 1 tablespoon lemon juice
Apple Pie Filling
- 10-12 cups apples (about 4 pounds), peeled and chopped
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Crust Dust
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Pie Dough: In a large bowl, mix the flour and salt. Cut in the shortening and cold butter with a pastry cutter or two knives until the mixture resembles small peas.
- Mix Wet Ingredients: Combine milk and lemon juice in a small bowl. Add the vegetable oil to this mixture and stir to combine.
- Form the Dough: Add the oil, milk, and lemon juice mixture to the flour mixture. Stir until a soft dough forms, using your hands if necessary to bring it together.
- Chill the Dough: Divide the dough into two equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes while preparing the filling.
- Prepare the Apple Filling: Peel and chop the apples into small pieces. In a large bowl, combine apples with sugar, flour, cinnamon, and nutmeg. Stir gently to coat evenly.
- Preheat Oven: Preheat your oven to 400°F (204°C). Place a pizza stone on the oven rack if available to preheat.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a rustic 13×18-inch rectangle, approximately 1/8 inch thick.
- Place Bottom Crust: Transfer this dough to a 10×15-inch jelly roll pan, allowing excess dough to hang over the edges.
- Add Crust Dust: Sprinkle the bottom crust evenly with the crust dust mixture made from 2 tablespoons sugar and 2 tablespoons flour.
- Add Filling: Pour the prepared apple filling over the crust evenly.
- Roll Out Top Crust: Roll the second disc into a similar 13×18-inch rectangle and place it over the filling.
- Seal Edges: Fold the edges of both crusts back and tuck into the pan. Use your fingers or a fork to crimp the edges to seal.
- Vent the Pie: Cut slits in the top crust to allow steam to escape while baking.
- Apply Egg Wash: Brush the top crust lightly with the beaten egg and water mixture, then sprinkle with sugar for extra shine and sweetness.
- Bake the Pie: Bake the pie at 400°F for 30 minutes.
- Finish Baking: Loosely cover or tent the pie with foil to prevent over-browning and bake for an additional 20-25 minutes until the crust is golden and the filling is bubbling.
- Cool Before Serving: Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.
Notes
- Storage: Store leftover pie in the pan covered tightly with plastic wrap to keep fresh for up to 3 days.
- Baking Sheets: Use light-colored baking sheets or pans when baking this pie. Dark baking sheets may require adjustments in baking time as they tend to brown faster.
Nutrition
- Serving Size: 1 slice (1/24th of pie)
- Calories: 220
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
