Description
A classic American apple slab pie featuring a buttery, flaky crust and a cinnamon-spiced apple filling. This large, rectangular pie is perfect for serving a crowd and boasts a golden, crisp top crust with sweet, tender apples inside. Ideal for holiday gatherings or cozy dessert nights.
Ingredients
Scale
For the crust:
- 3 ¾ cups all-purpose flour (470 grams)
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks unsalted butter, cubed and very cold (12 oz or 340 grams)
- ¾ cup very cold water
For the apple filling:
- 4 pounds apples, peeled, cored and chopped into ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- 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
- Prepare the crust: In a large, wide bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss to coat with flour. Using your first three fingers on both hands, mash the butter into pieces slightly larger than peas. This can also be done with two knives or a pastry blender. Once the mixture is crumbly and butter is broken up, stir in ½ cup of very cold water with a rubber spatula until absorbed and dough begins to clump. Add remaining water 1 tablespoon at a time if dough is dry, until it starts to come together. Form dough into a soft, loose ball.
- Divide and chill dough: Divide the dough into two pieces, one slightly larger for the bottom crust. Shape each piece into a 1-inch thick rectangle using plastic wrap if needed. Wrap and chill in the refrigerator for at least 2 hours.
- Make the filling: In a very large bowl, toss apple chunks with a squeeze of lemon juice. In a separate medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over apples and toss well to coat evenly.
- Preheat oven and prepare pan: Preheat oven to 375 degrees Fahrenheit. 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 bottom crust: On a well-floured surface, roll out the larger dough piece into an 18×13-inch rectangle. Transfer it to the lined pan, gently pushing it into the corners and draping edges over the sides. Chill the pan in the fridge or freezer while rolling out the second crust.
- Roll out top crust and assemble: Roll the smaller dough piece into a 16×11-inch rectangle. Remove the pan from the fridge/freezer and pour the apple filling plus juices over the bottom crust. Drape the top crust over the apples. Trim edges so both top and bottom crusts overhang about ¾ inch. Seal edges tightly by pinching with fingers.
- Apply wash and cut slits: Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in the top crust to allow steam to escape.
- Bake and cool: Place the baking sheet on a larger pan to catch any spillage. Bake for 45 minutes, until the crust is golden brown and filling is bubbling through slits. Cool on a wire rack for at least 45 minutes before cutting to allow filling to set.
Notes
- Allow the pie to cool almost completely before serving to avoid a sloppy mess, as the filling needs time to thicken.
- The pie is best served on the day it’s made but can be made a day ahead. Cover with foil and store at room temperature or in a cool place. Reheat at 300 degrees Fahrenheit for about 20 minutes before serving, optionally broiling briefly to crisp the top.
- You can assemble the pie up to one day in advance and refrigerate it until ready to bake.
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
