Apple Slab Pie

Apple slab pie has a flaky homemade pie crust filled with spiced apples. It is a delicious, crowd-friendly dessert for fall and Thanksgiving dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Chill 1

Total Time 2 15

Servings servings

Calories 404kcal

Author Kate @ I Heart Eating

Equipment

Half sheet pan

Ingredients

Crust

5 cups all purpose flour
1 teaspoon kosher salt
2 ½ cups cold unsalted butter cut into cubes cut into cubes
3 large egg yolks

Filling

10 cups peeled and thinly sliced Honey Crisp or Granny Smith apples about 6 apples
1 cup granulated sugar
¼ cup cornstarch
1 tablespoon fresh lemon juice
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom

Assembling

Heavy cream for brushing
Raw coarse sugar for sprinkling on top

US Customary - Metric

Instructions

Prepare the crust by adding the flour and salt to a large bowl. Stir to combine.
5 cups all purpose flour, 1 teaspoon kosher salt
Add cubed butter. Cut butter into the flour until it forms a crumb mixture.
2 ½ cups cold unsalted butter cut into cubes
Add the yolks and mix them in until it forms a dough.
3 large egg yolks
Separate the dough into 2 equal discs. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F. Line a half baking sheet with parchment paper.
Prepare the filling by adding sliced apples to a large bowl. Add sugar, cornstarch, lemon juice, and spices. Stir to coat.
10 cups peeled and thinly sliced Honey Crisp or Granny Smith apples, 1 cup granulated sugar, ¼ cup cornstarch, 1 tablespoon fresh lemon juice, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cardamom
When dough is done chilling, remove from the refrigerator and roll one dough at a time on a floured surface. Place one of the rolled doughs into the prepared baking sheet to form the bottom crust.
Spread apples in an even layer on top of the bottom crust, discarding the liquid remaining at the bottom of the bowl.
Top with the other rolled out dough to form the top crust. Pinch the two crusts together around the edges.
Brush the top of the dough heavy cream. Sprinkle with a light sprinkling of raw sugar on top.
Heavy cream, Raw coarse sugar
Use a knife to cut slits in the top dough to help the steam of the pie vent.
Bake pie for about 45-50 minutes, or until the apples soften and the top crust becomes golden brown.
Let slab pie cool before slicing and serving.

Notes

Apples: I like to use a mix of baking apples for the best flavor. It's important to use baking apples, like Granny Smith, so that the apples cook down properly.

Granulated sugar: Feel free to adjust the amount of sugar according to your tastes and the sweetness of the apples used.

Butter: If you use salted butter, omit the salt.

Spices: You can substitute 1 tablespoon of apple pie spice for the individual spices.
Nutrition values are estimates.

Nutrition