Description
This classic Apple Slab Pie is a delightful twist on traditional apple pie, baked in a large rectangular sheet perfect for serving a crowd. Featuring a flaky homemade crust and spiced apple filling, it’s finished with a golden egg wash and sugar topping for a beautifully crisp and sweet finish. Ideal for family gatherings or potlucks, this recipe balances tart and sweet flavors with a satisfying texture.
Ingredients
Scale
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 ¼ cups 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 Pie Crust: In a large bowl, mix 4 cups flour and 2 teaspoons salt. Cut in the shortening and cold butter until the mixture resembles small peas in size. Combine the milk and lemon juice in a small bowl, then add the vegetable oil and milk mixture to the flour mixture. Stir until a soft dough forms, using your hands if needed. Divide into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for about 30 minutes.
- Make the Apple Filling: Peel and chop the apples into small pieces. In a large bowl, sprinkle sugar, flour, cinnamon, and nutmeg over the apples. Toss gently until all the apples are evenly coated with the spices and flour mixture.
- Preheat Oven: Preheat your oven to 400°F (200°C). If you have a pizza stone, place it on the oven rack to preheat as well for a crispier crust.
- Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disc into a rustic 13×18-inch rectangle about 1/8 inch thick. Place this dough into a 10×15-inch jelly roll pan, allowing the edges to hang over the sides.
- Add Crust Dust: Sprinkle a mixture of 2 tablespoons flour and 2 tablespoons sugar evenly over the bottom crust to help absorb juices and add a subtle crunch.
- Fill the Pie: Pour the prepared apple filling evenly over the bottom crust in the pan.
- Roll Out the Top Crust: Roll the second dough disc into a similar 13×18-inch rectangle with a rustic look. Place the top crust over the apple filling.
- Seal and Crimp Edges: Fold the edges of the top and bottom crusts together and tuck them into the jelly roll pan. Pinch or crimp the edges by hand or with a fork to seal the pie.
- Vent the Pie: Cut several slits into the top crust to allow steam to escape during baking and prevent bubbling over.
- Apply Egg Wash and Sugar: Lightly brush the top crust with the beaten egg wash (egg beaten with water) to encourage browning, then sprinkle with sugar for added sweetness and crunch.
- Bake the Pie: Bake uncovered in the preheated oven for 30 minutes. Then tent loosely with foil and continue baking for an additional 20-25 minutes until the top is golden and the filling is bubbling.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours to set the filling before slicing into 24 generous portions.
Notes
- Storage: Store leftover pie in the pan covered with plastic wrap to keep fresh for up to 3 days.
- Baking Sheets: The recipe is optimized for light-colored baking sheets. Dark-colored sheets may require a shorter baking time to avoid excessive browning.
Nutrition
- Serving Size: 1 slice (1/24th of pie)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
