Apple Slab Pie
Indulge in the comfort of homemade dessert with this irresistibly flaky and flavorful Apple Slab Pie, a crowd-pleasing treat perfect for gatherings and holidays. This recipe upgrades the classic apple pie by baking it in a sheet pan, making it ideal for serving a large group in beautifully portioned slices. With a buttery, golden crust and a luscious filling of tart apples, warm cinnamon, and a hint of nutmeg, every bite delivers a delightful balance of sweetness and spice. Topped with a shimmering egg wash and a sprinkle of coarse sugar, this pie bakes to perfection with a satisfying crunch and an inviting aroma. Easy to prepare and share, this Apple Slab Pie is a must-try for lovers of fall-inspired desserts and timeless baking traditions.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.5 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Unsalted butter
- 0.5 cups Ice water
- 8 medium Apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 0.75 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Cut the cold butter into small cubes and use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Grease a 13x18-inch sheet pan and set aside.
In a large bowl, combine the apple slices, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the apples are evenly coated.
On a lightly floured surface, roll out one disc of chilled dough large enough to cover the bottom and sides of the sheet pan. Carefully transfer the rolled dough to the prepared pan and trim any excess dough hanging over the edges.
Spread the apple filling evenly over the crust.
Roll out the second disc of dough to fit over the top of the apple filling. Place it on top, then fold and crimp the edges of the bottom and top crusts together to seal.
Using a sharp knife, cut a few slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk the egg and milk together. Brush the mixture over the top crust and sprinkle with coarse sugar.
Bake the pie in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 754.3 g | 274% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 309.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
