🍎 Slab Apple Pie Recipe
🍎 Slab Apple Pie Recipe
Yields: 12–16 servings
Prep Time: 30 minutes
Cook Time: 45–50 minutes
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🥧 Ingredients
For the Crust:
3 ¾ cups all-purpose flour
1 ½ tsp salt
1 ½ cups unsalted butter, cold and cubed
¾ cup ice water (more if needed)
Or use 2 boxes refrigerated pie crusts (4 crusts total), rolled and fitted for a 10x15 inch sheet pan.
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For the Filling:
8 cups apples (Granny Smith, Honeycrisp, or a mix), peeled and thinly sliced
¾ cup granulated sugar
¼ cup brown sugar
¼ cup all-purpose flour
1 ½ tsp cinnamon
¼ tsp nutmeg
1 Tbsp lemon juice
2 tsp vanilla extract
2 Tbsp unsalted butter, cut into small pieces
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Optional Topping:
1 egg + 1 Tbsp milk (for egg wash)
Coarse sugar (for sprinkling)
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🥄 Instructions
1. Make the Crust:
Mix flour and salt in a large bowl.
Cut in the cold butter until it resembles coarse crumbs.
Gradually add ice water until the dough forms.
Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for 30 mins.
2. Preheat oven to 400°F (200°C). Grease a 10x15-inch jelly roll pan or rimmed baking sheet.
3. Prepare the Filling:
In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla.
4. Assemble the Pie:
Roll out one dough disc and fit it into the prepared pan, pressing into corners and edges.
Spread the apple mixture evenly over the crust.
Dot with butter pieces.
Roll out the second dough and place it over the apples. Seal and crimp the edges.
5. Finish and Bake:
Cut slits in the top crust for steam to escape.
Brush with egg wash and sprinkle with coarse sugar (optional).
Bake for 45–50 minutes or until golden brown and bubbly.
6. Cool slightly before serving.
A slab apple pie is a delightful variation of the traditional pie, characterized by its large rectangular shape baked in a sheet pan, which makes it perfect for serving a crowd. This recipe emphasizes using a buttery, flaky homemade crust made from all-purpose flour, cold unsalted butter, and ice water. Alternatively, refrigerated pie crusts can save preparation time without sacrificing taste or texture. The filling combines a mix of tart and sweet apples such as Granny Smith and Honeycrisp, which provide a balanced flavor and maintain structure during baking. Tossing the sliced apples with granulated and brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract not only enhances their natural sweetness but also adds warm spices and brightness. Flour acts as a thickening agent to absorb excess moisture, ensuring the pie's filling sets well. Egg wash made from one egg and milk, along with a sprinkling of coarse sugar, gives the crust a shiny, golden finish and a pleasant crunch. It's important to cut slits in the top crust to allow steam to escape during baking, preventing sogginess. To achieve the best results, chill the dough discs before rolling them out to maintain the butter’s cold temperature, which creates a flaky texture. Preheating the oven to 400°F (200°C) ensures a crispy crust and properly cooked filling in about 45 to 50 minutes. Cooling the pie slightly before serving allows the filling to set and enhances sliceability. Common variations include adding nuts like walnuts or pecans for crunch, incorporating raisins or dried cranberries for extra sweetness, or using alternative spices like ginger or cloves. Serving the pie warm with vanilla ice cream or whipped cream makes for an irresistible dessert. This slab apple pie recipe is a classic, crowd-pleasing dish ideal for holidays, potlucks, and family gatherings. It combines ease of preparation with comforting flavors that celebrate the best qualities of fresh apples and warm spices.
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