Apple Slab Pie

If you’re in need of a dessert that feeds a crowd and something that everyone will love, then you GOTTA make this Apple Slab Pie! Bonus? It’s easier to make than traditional pie and tastes twice as good!

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 45

Refrigeration Time: 35

Total Time: 2 5

Servings: slices

Calories: 310kcal

Ingredients

Filling

4 pounds apples peeled, cored, and sliced
2 cups powdered sugar
¼ cup cornstarch
½ cup apple cider
3½ teaspoons apple pie spice
⅔ teaspoon salt
2 Tablespoon vanilla extract
4 Tablespoon salted butter

Crust

4 cups all purpose flour
2 Tablespoons granulated sugar
1¾ cups salted butter cold, sliced
¾ cups ice water

Egg Wash

1 large egg
1 Tablespoon heavy cream

Instructions

Filling

Combine all ingredients in a medium (6 quart) stock pot.
Cook over medium low heat, stirring occasionally, until syrup has formed and thickened slightly and apples are slightly tender, about 5-10 minutes. Set aside.

Crust

Combine flour and sugar in the bowl of a food processor fitted with the dough blade.
Pulse until combined.
Add butter, a little at a time, pulsing after each addition.
Continue to pulse until butter is broken down into small pieces.
Add water.
Pulse until it forms a dough.
Divide dough into 2 portions - one 24 ounces and one 12 ounces.
Form each piece of dough into a rectangle.
Flatten slightly.
Wrap in plastic wrap.
Refrigerate for 10 minutes.
Remove 24 ounce piece from refrigerator and roll dough out on a non-stick surface (marble, parchment paper, silicone mat) that has been dusted with flour. It should be rolled to ⅛ inch thick.
Transfer dough to a 10 inch x 15 inch jelly roll pan.
Gently fit into pan, making sure there are no air bubbles.
Trim excess. (Save in case you need a little extra.) Set aside.
On a non-stick surface (marble, parchment paper, or silicone mat) roll 12 ounce piece of dough to ⅛ inch thick.
Cut into strips to make lattice.
Pour apple pie filling into bottom crust.
Lay dough strips in a lattice pattern (see photos in post above).
Pinch to seal onto bottom crust.
Refrigerate for 20-25 minutes.
While pie is chilling, heat oven to 350℉/177℃.
Make the egg wash by whisking together the egg and cream until smooth. Set aside.
Remove pie from refrigerator.
Brush with egg wash.
Bake for 40-45 minutes, or until pastry is golden brown and filling is bubbly.

Notes

Storing Your Apple Slab Pie:

This Easy Apple Slab Pie can be enjoyed fresh-baked for the best flavor and texture. However, it also stores well for later cravings! Here's how to store leftover pie:

Cooling Completely: Allow the pie to cool completely at room temperature before storing. This prevents condensation from forming on the crust, which can make it soggy!
Room Temperature (Short Term): For short-term storage (up to 2 days), you can leave the pie loosely covered at room temperature.
Refrigerator (Long Term): For longer storage (up to 5 days), wrap the cooled pie tightly in plastic wrap or store it in an airtight container.
Freezing: For even longer storage (up to 3 months), you can freeze the pie! Wrap the cooled pie tightly in plastic wrap and then again in aluminum foil. Be sure to label it with the date. Thaw overnight in the refrigerator before serving.

Tips for Reheating:

Oven Reheating: For a warm and crispy crust, reheat slices in a preheated oven at 350°F/175°C for 10-15 minutes, or until warmed through.
Microwave Reheating: For a quicker option, you can reheat individual slices in the microwave on medium power for 30-60 seconds, or until warmed through. However, this method might soften the crust more than oven reheating.

Make It Your Own (Substitutions):

A blend of apples or your favorite baking apple may be used for the filling.
For a twist on the classic filling, try using peaches, plums, or nectarines. You might need to adjust the cornstarch and sugar amounts, as well as the cooking time depending on the chosen fruit.
Try adding in dried fruits like cranberries, raisins, or chopped dates to the apple filling for extra texture and sweetness.
For a nutty crunch, mix in chopped walnuts, pecans, or almonds to the apple filling!
This recipe can be made vegan, if desired. Use your favorite plant based butter in the filling and crust, and brush with a dairy-free cream.

Tips For Success:

If your food processor isn’t big enough, you can also use a stand mixer fitted with either a pastry attachment or a paddle attachment to make the crust.
You may need slightly more or less water depending on the amount of humidity in the air.
The fridge is your best friend! With the high butter content, the dough can become soft quickly…especially on hot days!
Be careful not to overwork the dough.
Sealing the lattice is important! Use your fingers or a fork to press it down. You may also need to cut off excess dough. Trim as needed.
Be sure to lightly brush each strip of the lattice with heavy cream or an egg wash! It helps the crust brown evenly.

Nutrition