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Directions
Prepare the Base:
In a large bowl, combine flour, sugar, and salt.
Add cold butter pieces. Toss to coat with flour.
With your fingertips, break butter into pieces slightly larger than peas (or use two knives or a pastry blender).
Once the mixture is crumbly, add ½ cup cold water. Mix with a rubber spatula until the dough begins to hold together.
If still dry, add more water, little by little.
Use your hands to bring the dough into a soft, slightly loose ball.
Divide into 2 portions, one slightly larger for the bottom crust.
Place each on plastic wrap and shape into rectangles about 1 inch thick.
Wrap and refrigerate at least 2 hours.
Prepare the Filling:
In a large bowl, toss chopped apples with lemon juice.
In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
Sprinkle over apples and mix well. Set aside.
Assemble the Slab Pie:
Preheat oven to 375°F (190°C).
Line a 10×15-inch rimmed baking sheet with parchment paper.
On a floured surface, roll the larger dough piece into an 18×13-inch rectangle.
Fit into the pan, folding edges over the sides. Press into corners. Chill while rolling the top crust.
Roll the second piece into a 16×11-inch rectangle. Keep cold.
Pour apple filling (and juices) into the prepared pan.
Lay the top crust over the apples. Trim edges to leave a ¾-inch overhang.
Press edges together to seal.
Brush with heavy cream or egg wash.
Use a sharp knife to cut several 1-inch slits in the top for steam vents.
Place the pan on a larger baking sheet to catch drips.
Bake:
Bake for 40–45 minutes, until the crust is golden brown and filling bubbles through the slits.
Cool in the pan on a wire rack for at least 45 minutes before cutting into squares and serving.
Enjoy your delicious, party-perfect apple slab pie! If you’d like, I can help you create a printable version or a short description for sharing online.
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