How to Make the Perfect Apple Slab Pie: A Delicious Twist on a Classic

If you’re looking for a dessert that’s perfect for sharing, an apple slab pie might just be the ideal choice. Not only is it an easier, larger version of a traditional apple pie, but it’s also perfect for gatherings and holiday feasts. Here’s a step-by-step guide to baking an amazing apple slab pie, along with tips and tricks to make it even better.

Why Apple Slab Pie is the Ultimate Crowd-Pleasing Dessert

Apple slab pies have gained popularity because they can serve a large number of people with ease. Unlike a regular pie that’s baked in a round dish, this one is made in a large rectangular pan, making it a perfect dessert for events. The crust-to-filling ratio in a slab pie is also different, offering more flaky, buttery pastry with each bite.

Ingredients You’ll Need

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup ice-cold water

For the Filling:

6 to 8 medium apples (Granny Smith or Honeycrisp recommended)
1/2 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons cornstarch
1 tablespoon vanilla extract

For Topping:

1 tablespoon butter, melted
1/4 cup sugar for sprinkling (optional)

Step-by-Step Recipe Instructions

1. Prepare the Pie Crust

To make the perfect pie crust, you want to ensure the butter stays cold. Start by mixing the flour, salt, and sugar in a large bowl. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Do not overmix!

Once the dough is formed, divide it in half and wrap each portion in plastic wrap. Refrigerate the dough for at least 1 hour, or overnight for best results.

2. Make the Apple Filling

While the dough chills, start on the filling. Peel, core, and thinly slice the apples. In a large bowl, toss the apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. The lemon juice helps keep the apples from browning and adds a tangy flavor that balances the sweetness of the filling.

3. Roll Out the Dough

Once the dough is chilled and firm, roll out one portion to fit the bottom of a rectangular baking sheet (about 15×10 inches). The dough should be about 1/8 inch thick. Transfer the dough to the baking sheet, ensuring it covers the bottom and sides of the pan evenly.

4. Assemble the Pie

Spread the apple filling evenly over the crust, making sure the apples are layered neatly. Next, roll out the second portion of dough and gently lay it over the apples. Trim any excess dough from the edges and crimp the sides with a fork to seal the pie.

For added texture and flavor, brush the top of the pie with melted butter and sprinkle it with a little sugar.

5. Bake the Pie

Preheat your oven to 375°F (190°C). Bake the apple slab pie for 40 to 50 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.

6. Cool and Serve

Allow the pie to cool completely before slicing it into squares. Apple slab pie is often served at room temperature, but you can also warm it up and pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for the Best Apple Slab Pie

Use the Right Apples: Granny Smith apples are the gold standard for apple pies due to their tartness and ability to hold up during baking. Honeycrisp is another great option for a sweeter filling. Mixing different types of apples will add depth to the flavor.
Don’t Overfill the Pie: Be careful not to overstuff the slab pie with too many apples. This can make the pie soggy and difficult to bake evenly. Stick to 6 to 8 apples for a balanced filling.
Cold Butter is Key: The secret to a flaky pie crust lies in keeping the butter cold. If the butter starts to melt while mixing the dough, the crust won’t have the desired light, flaky texture. Refrigerate the dough thoroughly before rolling it out.
Add a Touch of Citrus: Lemon juice is often overlooked in apple pies, but it adds a wonderful brightness to the flavor. Be sure to toss your apples in lemon juice to enhance the overall taste.
Make Ahead of Time: Apple slab pie is a great make-ahead dessert. You can prepare and assemble the entire pie and freeze it before baking. When you’re ready to serve, bake it straight from the freezer, adding about 15 minutes to the baking time.

Nutritional Information (Per Serving)

Calories: 300
Fat: 15g
Carbohydrates: 40g
Protein: 3g
Fiber: 2g
Sugars: 20g

Frequently Asked Questions

1. Can I use store-bought pie crust?

Yes, you can use store-bought crust if you’re short on time. While homemade crust gives a better flavor and texture, pre-made dough will still result in a delicious apple slab pie.

2. How do I store leftovers?

Cover any leftover pie with plastic wrap or transfer it to an airtight container. The pie can be stored at room temperature for up to two days or refrigerated for up to five days. To reheat, simply warm in the oven at 350°F for 10-15 minutes.

3. Can I make this pie gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend you’re using contains xanthan gum or another binding agent to help the dough hold together.

Final Thoughts

Apple slab pie is a must-try dessert, especially when you’re hosting a crowd. With its tender apples and flaky crust, it’s sure to be a hit at your next event. Whether you’re new to baking or a seasoned pro, this easy recipe will guide you to pie perfection.

So, roll up your sleeves and get ready to bake a delicious apple slab pie that will have everyone coming back for seconds!

The Perfect Apple Slab Pie