Apple Slab Pie

Indulge in the irresistible charm of fall with this Apple Slab Pie—a dessert that’s as delightful to make as it is to savor. Perfect for feeding a crowd, this pie features layers of spiced apples nestled between flaky crusts, creating a symphony of autumn flavors in every bite. Get ready to embrace the essence of the season with this delicious and shareable treat.

Ingredients You’ll Need:

For the Pie Crust:

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, cold and cubed
  • 1 cup iced water

For the Apple Filling:

  • 8 cups peeled, cored, and thinly sliced apples (a mix of tart and sweet varieties)
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice

For Assembly:

  • 1 egg (for egg wash)
  • Turbinado sugar (for sprinkling)

Preparation Steps:

  1. In a large bowl, combine the flour, sugar, and salt for the pie crust. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat your oven to 375°F (190°C) and grease a large baking sheet.
  4. In a bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
  5. Roll out one disc of the chilled pie crust and place it on the prepared baking sheet.
  6. Spread the apple filling evenly over the crust.
  7. Roll out the second disc of pie crust and place it over the apples. Seal the edges and cut slits in the top crust to allow steam to escape.
  8. Beat the egg and brush it over the top crust. Sprinkle with turbinado sugar for a golden finish.
  9. Bake for 45-50 minutes or until the crust is golden brown and the apples are tender.
  10. Allow the Apple Slab Pie to cool before slicing and serving.

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