Delicious Apple Slab Pie (Printable Version)

Golden, flaky crust filled with spiced juicy apples, perfect for feeding a crowd at family gatherings and celebrations.

# What You'll Need:

→ Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (340 g)
05 - 1/2 cup ice water, plus more as needed

→ Apple Filling

06 - 8 medium apples (about 2 1/2 lbs), peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling

# Directions:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter until coarse crumbs form. Gradually add ice water until dough holds together. Divide into two portions, one slightly larger.
03 - Roll the larger dough portion on a floured surface to fit the bottom and sides of the pan. Transfer carefully and press into place.
04 - Toss sliced apples with both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice until evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll remaining dough and place on top. Trim edges, pinch to seal, and cut small steam vents in the top crust.
06 - Whisk egg with milk and brush over the entire top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35–40 minutes until crust is deep golden and filling bubbles through the vents.
08 - Let cool for at least 30 minutes to set the filling. Slice into squares and serve warm or at room temperature.

# Expert Advice:

01 -
  • Feeds a crowd effortlessly without needing multiple pies
  • The rectangular shape means more of those coveted corner crust pieces
  • Easy to transport and slice for potlucks or family gatherings
02 -
  • Cold ingredients are your absolute best friend for flaky crust, warm dough equals tough crust
  • The filling must be bubbling vigorously through the vents before removing from the oven
  • Cooling time is not optional here or you will have a soupy mess instead of neat squares
03 -
  • Freeze your butter for fifteen minutes before starting for the absolute flakiest results
  • Use a ruler to ensure your dough is rolled evenly for consistent baking

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