Description
Midwestern Apple Slab Pie brings rustic charm to classic dessert traditions with its generous sheet pan proportions. Buttery pastry cradles spiced apple slices, promising delightful crunch and sweet comfort you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 10 cups apples, peeled, cored, and chopped into approximately ½-inch chunks (3.5 to 4 pounds)
- 3 ¾ cups all-purpose flour
- 3 sticks unsalted butter, cubed and kept very cold (12 ounces or 340 grams)
Sweeteners and Thickeners:
- ⅔ to ¾ cup sugar
- 3 tablespoons cornstarch
- 1 ½ tablespoons sugar
- 1 squeeze of lemon juice
Spices and Seasonings:
- 1 rounded teaspoon ground cinnamon
- 1 ½ teaspoons table salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon table salt
Finishing Ingredients:
- 2 tablespoons heavy cream or 1 beaten egg with 1 tablespoon water
- ¾ cup very cold water
Instructions
- Prepare the pastry foundation by combining all-purpose flour, granulated sugar, and salt in a large mixing bowl. Use a pastry cutter or cold butter knife to incorporate chilled unsalted butter until the mixture resembles coarse breadcrumbs with small pea-sized clusters.
- Gradually drizzle ice-cold water into the flour mixture, gently folding and pressing until a cohesive dough forms. Divide the dough into two equal portions, shape into flat discs, wrap in plastic film, and refrigerate for approximately 1 hour to allow gluten to relax and butter to firm.
- Wash, peel, and core crisp apples, then slice them into uniform thin wedges approximately 1/4 inch (0.6 centimeters) thick. Immediately toss apple slices with freshly squeezed lemon juice to prevent browning.
- Create the apple filling by combining sliced apples with granulated sugar, cornstarch, ground cinnamon, nutmeg, and a pinch of salt. Gently mix to ensure even coating and let the mixture rest for 15 minutes to release natural fruit juices.
- Preheat the oven to 375°F (190°C) and position the rack in the middle position. Remove chilled dough from refrigerator and roll out the bottom crust on a lightly floured surface, ensuring it covers the entire rectangular baking pan with slight overhang.
- Transfer the rolled bottom crust to the baking pan, smoothing it into corners and edges. Spread the prepared apple filling evenly across the crust, creating a level surface.
- Roll out the second dough disc and carefully place it over the apple filling. Trim excess dough, crimp edges to seal, and create decorative patterns if desired. Cut several small venting slits across the top crust to allow steam escape.
- Brush the top crust with beaten egg and sprinkle with coarse turbinado sugar for additional texture and golden shine. Place the pie in the preheated oven and bake for 40-45 minutes until the crust turns golden brown and filling becomes bubbly.
- Remove from oven and allow the apple slab pie to cool completely on a wire rack for at least 2 hours. This resting period helps the filling set and makes slicing easier. Serve at room temperature or slightly warm.
Notes
- Chilling the dough helps prevent shrinkage and creates a flakier crust texture.
- Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and structural integrity.
- Brushing the top crust with egg wash gives a beautiful golden-brown shine and helps seal the edges.
- Cut slits or create a decorative pattern on the top crust to allow steam to escape during baking.
- Consider serving with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg