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Apple Slab Pie
Using your hands, pastry blender, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add 1/2 cup of cold water, mixing with a spatula until the dough begins to come together. Add more water, a tablespoon at a time, if needed.
Divide the dough into two portions, one slightly larger than the other. Flatten each into a 1-inch thick rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
Prepare the Filling:
In a large bowl, toss the apple pieces with a squeeze of lemon juice.
In a medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the mixture over the apples and toss to coat evenly. Set aside.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet (with 1-inch sides) with parchment paper.
Roll out the larger portion of dough on a floured surface into an 18×13-inch rectangle. Transfer it to the prepared pan, pressing it into the corners and sides. Chill in the fridge while you roll out the second portion of dough into a 16×11-inch rectangle.
Pour the apple filling onto the dough-lined pan, spreading it evenly. Place the second rolled-out dough over the apples. Trim both crusts to leave a 3/4-inch overhang. Fold the edges under and crimp to seal.
Brush the top crust with heavy cream or egg wash. Use a sharp knife to cut several 1-inch slits in the top for steam to escape. Place the pan on a larger baking sheet to catch any overflow.
Bake the Pie:
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Remove from the oven and let cool on a wire rack for at least 45 minutes before slicing into squares and serving.
Tips for Success
Keep the Dough Cold: Ensure your butter and water are very cold to achieve a flaky crust. Refrigerate the dough as needed during rolling and assembling.
Choose the Right Apples: Use a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) apples for a balanced flavor.
Prevent Soggy Crust: Sprinkle a light layer of breadcrumbs or crushed graham crackers on the bottom crust before adding the apples to absorb excess juices.
Apple Slab Pie is the ultimate crowd-pleasing dessert—perfect for feeding a group, easy to serve, and irresistibly delicious!
