🍎 Apple Slab Pie
📏 Makes: One 15×10-inch sheet pan (about 12 servings)
🥧 Ingredients
For the Crust:
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2 ½ cups all-purpose flour
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1 tsp salt
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1 tsp sugar (optional)
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1 cup (2 sticks) unsalted butter, cold and cubed
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6–8 tbsp ice water
Shortcut: Use 2 boxes of refrigerated pie crusts (roll them out and press together to fit your pan).
For the Filling:
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8 cups peeled, sliced apples (Granny Smith, Honeycrisp, or a mix)
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3/4 cup granulated sugar
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1/4 cup brown sugar
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1 ½ tbsp lemon juice
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1 ½ tsp cinnamon
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1/4 tsp nutmeg
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1/8 tsp salt
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2 tbsp all-purpose flour (to thicken)
For the Topping:
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1 tbsp milk or cream, for brushing
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1 tbsp sugar, for sprinkling (turbinado sugar adds nice crunch)
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Optional: drizzle with vanilla glaze (powdered sugar + milk)
👩🍳 Instructions
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Make the crust:
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Mix flour, salt, and sugar. Cut in butter until crumbly.
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Add ice water 1 tbsp at a time just until dough holds together.
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Divide dough into 2 parts, shape into rectangles, wrap, and chill 30 min.
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Prepare the filling:
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In a large bowl, toss apples with lemon juice, sugars, spices, salt, and flour. Let sit while rolling the dough.
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Roll & assemble:
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Roll out the first dough rectangle and fit it into a greased 15×10-inch jelly roll pan.
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Spread apple mixture evenly over the crust.
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Roll out the second dough rectangle and lay over the apples.
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Crimp or press edges to seal. Cut slits for steam.
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Bake:
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Brush top crust with milk/cream and sprinkle with sugar.
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Bake at 375°F (190°C) for 40–50 minutes, or until golden brown and bubbling.
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Cool & serve:
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Let it cool before slicing into squares.
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Optional: drizzle with glaze once cooled.
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📝 Tips:
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Want to add crunch? Sprinkle with chopped pecans or walnuts before baking.
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Add a handful of raisins or a splash of apple brandy to the filling for extra flair.
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Serve warm with a scoop of vanilla ice cream.
Want a caramel apple version? Just say the word!