Description
This classic Apple Slab Pie recipe features a buttery, flaky crust filled with a spiced apple filling made from fresh Granny Smith or Honeycrisp apples. Baked in a large 10×15-inch pan, it’s perfect for serving a crowd with 12 generous slices. The top crust is brushed with egg wash and optionally sprinkled with coarse sugar for a beautiful golden finish and a hint of crunch.
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
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 unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing just until a dough forms. Divide the dough into two equal disks, wrap them individually with plastic wrap, and chill in the refrigerator for 30 minutes.
- Prepare the Apple Filling: In a large mixing bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, lemon juice, and salt until the apples are evenly coated with the mixture.
- Roll Out the Dough: Preheat your oven to 400°F (200°C). Grease a 10×15-inch baking sheet. On a lightly floured surface, roll out one disk of the chilled dough large enough to fit the bottom of the baking sheet. Carefully transfer it to the pan and press it into the edges to form the bottom crust.
- Assemble the Pie: Evenly spread the prepared apple filling over the bottom crust. Next, roll out the second dough disk to cover the filling. Lay it over the apples and seal the edges tightly by pinching or folding them together. Cut small slits in the top crust to allow steam to escape during baking.
- Add Topping and Bake: Brush the top crust generously with the beaten egg to give it a shiny golden color once baked. If desired, sprinkle the coarse sugar on top for added texture and sweetness. Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the apple filling is bubbling. Once baked, remove the pie and allow it to cool before slicing and serving.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor or Honeycrisp for a sweeter pie.
- Make sure the butter is very cold when cutting into the flour to achieve a flaky crust.
- Allow the pie to cool sufficiently for the filling to set before slicing.
- Coarse sugar topping is optional but adds a nice crunch and sparkle to the crust.
- Store leftover pie covered in the refrigerator for up to 4 days.
