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Apple Slab Pie

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A delightful, large-format apple pie baked in a sheet pan, perfect for sharing and feeding a crowd with its flaky crust and spiced apple filling.

Ingredients

Scale
  • 710 mL (470 grams) all-purpose flour
  • 22 mL sugar
  • 7 mL table salt
  • 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
  • 177 mL very cold water
  • 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
  • Squeeze of lemon juice
  • ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
  • 44 mL cornstarch
  • 1 rounded tsp ground cinnamon
  • 1 mL ground nutmeg
  • 1 mL ground allspice
  • 1 mL table salt
  • 30 mL heavy cream or 1 egg beaten with 1 tbsp water

Instructions

  1. Measure the flour into a large, wide bowl.
  2. Whisk in the sugar and salt.
  3. Toss in the cold butter cubes and coat them all with the flour.
  4. Using your first 3 fingers of both hands, mash the butter into smaller pieces, just bigger than the size of peas.
  5. Stir in ½ cup of very cold water with a rubber spatula until the water is absorbed and the dough starts to come together.
  6. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time, until the dough just starts to come together.
  7. Bring the dough together with your hands until it forms a soft and almost loose ball.
  8. Divide the pie dough into two pieces, one slightly larger than the other.
  9. Transfer the larger piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick.
  10. Repeat with the remaining dough piece, shaping it into a rectangular shape.
  11. Chill both dough pieces in the refrigerator for at least 2 hours.
  12. In a very large bowl, toss the apple chunks with the lemon juice.
  13. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and 1 mL table salt together in a medium bowl.
  14. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  15. Preheat the oven to 375°F (190°C).
  16. Line the bottom of a 10x15x1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper.
  17. Roll out the larger piece of dough on a well-floured surface with a rolling pin into an 18×13-inch rectangle.
  18. Transfer the dough to the prepared pan and gently drape the edges of the dough over the sides of the pan, pushing it down into the inside and corners.
  19. Slip the pan with the bottom crust into the fridge or freezer while you roll out the second piece of dough.
  20. Roll out the second piece of dough into a 16×11-inch rectangle.
  21. Remove the pan from the fridge/freezer.
  22. Pour the apples and their juices over the dough in the pan.
  23. Drape the second sheet of dough over the apples.
  24. Trim the dough so both top and bottom edges hang about ¾-inch over the edge of the pan.
  25. Seal up the edges tightly with your fingers.
  26. Brush the top of the dough with the heavy cream or egg wash.
  27. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow steam to escape.
  28. Place the entire sheet pan on a larger baking sheet to catch any potential spillage.
  29. Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes.
  30. Cool the pan on a wire rack for at least 45 minutes before cutting and serving.

Notes

Ensure butter and water are very cold for a flaky crust.
Do not overwork the pie dough to keep it tender.
Chill the dough for at least 2 hours for best results.
Cool the pie completely before slicing to allow the filling to set.

Find it online: https://timelesscrumb.com/apple-slab-pie/