Description
This Apple Slab Pie recipe features a flaky, homemade crust filled with a spiced apple mixture, baked to golden perfection in a large rectangular pan. Perfect for serving a crowd, this rustic pie combines sweet and tart flavors with warm cinnamon and nutmeg, wrapped in a tender, buttery dough that crisps beautifully in the oven.
Ingredients
Scale
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 ¼ cup shortening
- ½ cup cold butter, cut into small cubes
- 1 Tbsp. vegetable oil
- ¾ cup milk
- 1 Tbsp. lemon juice
Apple Pie Filling
- 10-12 cups apples (about 4 pounds), peeled and chopped
- ⅔ cups sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crust Dust
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
Egg Wash
- 1 egg, beaten
- 1 Tbsp. water
Instructions
- Prepare the Dough: In a large bowl, mix 4 cups flour and 2 teaspoons salt. Cut in 1 ¼ cups shortening and ½ cup cold cubed butter until the mixture resembles small pea-sized particles.
- Add Wet Ingredients: In a small bowl, combine ¾ cup milk and 1 Tbsp. lemon juice. Add 1 Tbsp. vegetable oil to this mixture, then stir it into the flour mixture until a soft dough forms. Use your hands if necessary to bring the dough together.
- Chill Dough: Divide the dough into two equal portions, form each into a disc, and wrap in plastic wrap. Refrigerate for about 30 minutes while you prepare the filling.
- Prepare the Apple Filling: Peel and chop 10-12 cups (approximately 4 pounds) of apples into small pieces. In a bowl, combine chopped apples with ⅔ cup sugar, ¼ cup flour, 1 ½ teaspoons cinnamon, and ½ teaspoon nutmeg. Stir to coat evenly.
- Preheat Oven: Preheat your oven to 400°F (204°C). If you have a pizza stone, place it on the oven rack now to preheat.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of dough into a rustic 13×18-inch rectangle about ⅛ inch thick. Transfer this to a 10×15-inch jelly roll pan, letting the edges hang over.
- Add Crust Dust: Sprinkle a mixture of 2 Tbsp flour and 2 Tbsp sugar evenly over the bottom crust.
- Fill the Pie: Pour the apple filling over the crust, spreading it out evenly.
- Roll Out Top Crust: Roll out the second dough disc into a 13×18-inch rectangle, and place it over the apple filling.
- Seal Edges: Fold the overhanging edges of both crusts back and tuck them into the pan. Pinch or crimp edges firmly to seal, using your fingers or a fork.
- Vent and Egg Wash: Cut slits in the top crust to allow steam to escape during baking. Brush the top crust lightly with the egg wash (1 beaten egg mixed with 1 Tbsp water) and sprinkle with sugar.
- Bake: Bake the slab pie for 30 minutes, then loosely cover with foil and continue baking for an additional 20-25 minutes until the top is golden and the filling is bubbling.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing into 24 pieces for serving.
Notes
- Storage: Store leftover pie in the pan covered tightly with plastic wrap to keep it fresh for up to 3 days.
- Baking Sheets: It is best to bake on light-colored baking sheets. Dark sheets may require adjustment of baking time as they absorb more heat.
Nutrition
- Serving Size: 1 slice (1/24 of pie)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
