Apple Slab Pie

Apple slab pie is ideal for large gatherings, making it perfect for Thanksgiving, family reunions, or potlucks. The classic combination of sweet, spiced apples and a flaky pastry crust provides a comforting and nostalgic flavor.

Author Amber Brady

Prep Time 30

Cook Time 1 5

Total Time 1 35

Yields servings

Ingredients

Crust

3 cups (360 g) all-purpose flour, (stir, spoon, & level)
1 tsp salt
1 cup (189 g) butter flavored Crisco shortening
1 large egg
1 Tbsp white vinegar
5 Tbsp cold ice water, or more, if needed

Filling:

8 cups (747 g) Granny Smith apples, peeled, cored, and sliced (about 3.5lbs or roughly 8 apples depending on size)
½ cup (100 g) light brown sugar, gently packed
¼ cup (50 g) granulated sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
2 tsp ground cinnamon
¼ tsp ground nutmeg

Egg Wash

1 large egg
1 Tbsp cold water

Glaze

1½ cups (180 g) powdered sugar
⅓ cup (80 ml) pure maple syrup, See Notes
½ tsp ground cinnamon
1 pinch salt
1-2 tsp water or milk, if needed, to thin the glaze

Instructions

CRUST: Combine flour and salt in a large bowl. Stir. Cut in shortening with a pastry blender until pea size pieces are achieved. Add the egg, vinegar, and 5 Tbsp of ice cold water. Stir together until all ingredients are incorporated. Add additional water 1 Tablespoon at a time if needed to get dough to come together, but not be sticky.
Separate dough into 2 pieces 60% by 40%. You need one slightly bigger than the other. Shape into rectangles and wrap in plastic wrap. Place in fridge while preparing the apples.
FILLING: Peel, core, and slice the apples. Place the prepared apples in a large bowl. Add brown sugar, sugar, cornstarch, lemon juice, cinnamon and nutmeg. Stir to coat. Let apples macerate at room temperature, during the next steps.
Preheat the oven to 350℉.
Roll the larger pie crust into roughly a 12×16-inch rectangle that’s 1/8-inch thick. Fit the crust into the bottom and up the sides of 9×13-inch pan. Place pan in fridge to keep crust cold.
Roll the smaller pie crust into roughly a 10×14-inch rectangle that’s 1/8-inch thick. Cut off any ragged edges to minimize excess crust.
Pull the pan out of the fridge. Fill the bottom crust with the apples and any liquid produced. Spread evenly inside the crust.
Dab the edges of the bottom crust with water or egg wash (1 egg and 1 Tbsp of water whisked together). Then place the top crust over the apples and pinch the seams to seal the two crusts together.
Brush the top of the pie crust with a thin layer of egg wash. Then make a few slits with a knife for ventilation.
Bake the apple slab pie at 350˚F for 65-70 minutes or until golden brown and the filling is bubbling in the center, not just the edges. May check if apples are tender through slits with a fork.
GLAZE: Combine powdered sugar, pure maple syrup, cinnamon, and salt in a bowl. Whisk together. Add additional water or milk 1 teaspoon at a time, to the desired consistency. Drizzle glaze over the cooled pie and allow time for the glaze to set before cutting into squares.

Notes

Swap the maple syrup for apple cider or thawed frozen apple juice concentrate. Start with 1/4 cup and go from there. Another option would be to make my cinnamon brown sugar glaze.
Store leftover apple slab pie in the pan, tightly covered with plastic wrap or foil (or in an airtight container) at room temperature for 3-4 days or in the refrigerator for up to 1 week. You can also freeze it for longer storage; just ensure that it’s well-wrapped to prevent freezer burn.
To prevent a soggy crust, use a thin layer of plain panko or bread crumbs under the apples. Alternately drain excess juice from the apple filling.

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