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Apple Slab Pie

Instructions
Make the Crust:

In a large bowl, combine the flour, sugar, and salt. Add the butter pieces and toss to coat with flour.

Using your fingers, a pastry blender, or two knives, cut the butter into the flour until the mixture is crumbly and butter pieces are about the size of small peas.

Add ½ cup of cold water and mix with a spatula. If the dough is too dry, add more water, a tablespoon at a time, until the dough holds together.

Divide the dough into two pieces, one slightly larger than the other.

Shape each into a rectangle about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 2 hours.

Prepare the Apple Filling:

In a large bowl, toss the chopped apples with lemon juice.

In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.

Sprinkle the sugar-spice mix over the apples and stir well to coat evenly. Set aside.

Assemble the Slab Pie:

Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet (1 inch deep) with parchment paper.

On a floured surface, roll out the larger piece of dough into an 18×13-inch rectangle. Transfer it to the baking sheet and press gently into the corners. Chill in the fridge or freezer while you roll out the top crust.

Roll the second piece of dough into a 16×11-inch rectangle.

Remove the bottom crust from the fridge. Spread the apple filling evenly into the crust — it will look like a lot, but the apples will shrink as they bake.

Lay the top crust over the apples. Trim both crusts so that about ¾ inch hangs over the edges. Pinch edges to seal.

Brush the top with heavy cream or egg wash. Cut several 1-inch slits in the top to let steam escape.

Place the pan on a larger baking sheet to catch any overflow.

Bake:

Bake for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

Cool on a wire rack for at least 45 minutes before slicing and serving.

Serving Tip:

Serve warm or at room temperature. Great on its own or topped with vanilla ice cream or whipped cream.
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