Description
A classic American apple slab pie with a buttery, flaky crust and a spiced apple filling, perfect for sharing. This rustic dessert features a large rectangular shape that’s perfect for feeding a crowd, with a top crust vented to let steam escape during baking.
Ingredients
Scale
For the crust:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
- ¾ cup very cold water
For the apple filling:
- 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
To finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the cold butter cubes and coat them with the flour. Using your fingers or a pastry blender, mash the butter into pieces slightly bigger than peas until the mixture looks crumbly but uniform. Stir in ½ cup of cold water gradually with a rubber spatula until the dough begins to come together. Add extra water 1 tablespoon at a time if needed just until the dough forms a soft ball. Divide the dough into two pieces, one larger for the bottom crust, shape them into rectangular blocks about 1-inch thick, wrap in plastic, and chill in the fridge for at least 2 hours.
- Prepare the filling: In a very large bowl, toss the chopped apples with a squeeze of lemon juice. In a separate bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well to coat. Set aside.
- Preheat oven and prepare pan: Heat the oven to 375° F. Line a 10×15×1-inch baking sheet or jelly roll pan with parchment paper. If your pan is slightly smaller, the recipe still works with some dough leftover.
- Roll out dough and assemble pie: Roll out the larger piece of dough on a floured surface into an 18×13-inch rectangle. Transfer it onto the lined pan, draping edges over sides and gently pressing dough into corners. Chill the pan in the fridge or freezer while rolling out the second piece of dough into a 16×11-inch rectangle.
- Add filling and top crust: Remove the pan from the fridge and pour the apple mixture with juices evenly over the bottom crust. Drape the second dough sheet over the apples, trim edges so that top and bottom overlap about ¾ inch, and firmly seal the edges by pinching with fingers.
- Prepare for baking: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut lots of 1-inch slits in the top crust to allow steam to escape during baking. Place the sheet pan on a larger baking sheet to catch any drips.
- Bake the pie: Bake for 45 minutes until the crust is golden brown and filling bubbles through the vents. Remove from oven and cool on a wire rack for at least 45 minutes before slicing to prevent a sloppy filling.
Notes
- Allow the pie to cool almost completely before serving to avoid a messy filling and to let the flavors settle.
- The pie is best served the day it is made but can be made a day ahead and stored covered at room temperature or in a cool place, then reheated at 300° F for about 20 minutes to warm through. Broil briefly to re-crisp the crust if desired.
- You can assemble the pie up to one day ahead, keeping it refrigerated before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 45 mg
