Description
This homemade Apple Slab Pie features a buttery, flaky double crust filled with a spiced apple mixture made from Granny Smith or Honeycrisp apples. Perfect for serving a crowd, this pie is baked on a large sheet pan, delivering generous, rustic slices with a golden, crisp top and sweet, tender filling infused with cinnamon and nutmeg.
Ingredients
Scale
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice-cold water
For the Apple Filling
- 8 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For the Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Make the Crust: In a large bowl, combine the flour, salt, and granulated sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing gently until the dough begins to come together.
- Chill the Dough: Divide the dough into two equal disks. Wrap each tightly with plastic wrap and refrigerate for 30 minutes to firm up, allowing easier rolling later.
- Prepare the Apple Filling: In a large bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until all pieces are evenly coated. Set aside to let the flavors meld.
- Roll Out the Bottom Crust: Preheat the oven to 400°F (200°C). Grease a 10×15-inch baking sheet. On a lightly floured surface, roll out one dough disk to fit the entire baking sheet. Transfer and press it into the edges of the sheet to form the base crust.
- Assemble the Pie: Spread the prepared apple filling evenly over the bottom crust. Roll out the second dough disk to the same size and carefully place it over the apples. Seal the edges by pinching or crimping together, then cut slits in the top crust to allow steam to escape while baking.
- Add Topping: Brush the top crust with the beaten egg wash to give a shiny, golden finish. Optionally, sprinkle the top with coarse sugar for extra crunch and sweetness.
- Bake the Pie: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and let it cool completely to allow the filling to set. Slice into generous portions on the slab and serve as desired.
Notes
- Use tart and firm apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- If you prefer a sweeter pie, adjust the sugar quantities to taste.
- Make sure to chill the dough thoroughly to prevent shrinking and ensure a flaky crust.
- Allowing the pie to cool before slicing helps the filling set and reduces runniness.
- Coarse sugar on top adds a lovely texture and sparkle but can be omitted if unavailable.
