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:
- 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.
- 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.
- Preheat your oven to 375°F (190°C) and grease a large baking sheet.
- In a bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
- Roll out one disc of the chilled pie crust and place it on the prepared baking sheet.
- Spread the apple filling evenly over the crust.
- 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.
- Beat the egg and brush it over the top crust. Sprinkle with turbinado sugar for a golden finish.
- Bake for 45-50 minutes or until the crust is golden brown and the apples are tender.
- Allow the Apple Slab Pie to cool before slicing and serving.
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