When it comes to fall desserts, nothing quite hits the mark like a classic Apple Slab Pie. This large-format pie is not only a delight to make but is perfect for serving a crowd at potlucks, family gatherings, or whenever you crave a comforting slice of autumn.
Crafting the Perfect Slab Pie: To begin, you’ll need to set aside about 45 minutes for active prep work, as well as nearly 3 hours for resting the dough. For the actual baking, it’ll take just 45 minutes to achieve that golden, apple-filled glory.
Let’s start with the crust. In a mixing bowl, combine 3 ¾ cups of all-purpose flour, 1 ½ tablespoons of sugar, and 1 ½ teaspoons of table salt. Work in 3 sticks (12 oz or 340 grams) of cold, unsalted butter until the mixture resembles coarse crumbs. Then, drizzle in ¾ cup of very cold water while gently mixing until a dough forms. Divide this dough into two portions, wrap them in plastic, and let them rest in the refrigerator for about 2 hours or until firm.
Now, onto the apple filling. You’ll need 3 ½ to 4 pounds of apples, peeled, cored, and chopped. Toss them with a squeeze of lemon juice, ⅔ to ¾ cup of sugar (adjust to taste), 3 tablespoons of cornstarch, 1 rounded teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, and ⅛ teaspoon of table salt.
Once your dough has chilled and your apple filling is ready, it’s time to roll out the dough into rectangles. Fit one portion into the pan, spread the apple filling evenly over it, and then top it with the second dough layer. Seal the edges, brush the top with either 2 tablespoons of heavy cream or 1 egg beaten with 1 tablespoon of water, and make slits on the top for venting.
Place your slab pie atop a larger baking sheet (to catch any potential drips) and bake until it’s beautifully golden and bubbling with apple goodness.
After you’ve exercised some patience and allowed it to cool for at least 45 minutes, it’s time to serve. Cut it into squares and enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect fall dessert.
Baking Tips:
