Apple Slab Pie Recipe
The Appeal of Apple Slab Pie
Apple Slab Pie is the perfect dessert for feeding a crowd, offering all the deliciousness of a classic apple pie but in a larger, more shareable format. This dessert is a staple at family gatherings, holiday parties, and potlucks, where it’s sure to be a hit with its buttery crust and sweet, spiced apple filling. The beauty of Apple Slab Pie lies in its simplicity—it’s easy to make, easy to serve, and even easier to enjoy.
Perfect for Gatherings and Celebrations
Unlike a traditional round pie, Apple Slab Pie is baked in a rectangular baking pan, making it ideal for slicing into squares or bars. This makes it a great option for serving at large gatherings, where you can feed a crowd without needing to make multiple pies. Whether you’re hosting a holiday dinner or bringing a dessert to a potluck, Apple Slab Pie is a dessert that everyone will love.
Preparing the Crust
Making the Dough from Scratch
The foundation of any great pie is a flaky, buttery crust. To make the dough, start by combining the flour, salt, and sugar in a large mixing bowl. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The key is to keep the butter cold, which helps create the flaky layers in the crust.
Gradually add the ice water, a tablespoon at a time, and mix until the dough just comes together. You want the dough to be moist enough to hold together but not too wet. Once the dough forms, divide it in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least 30 minutes, or up to 2 days, before rolling it out.
Tips for Rolling Out the Dough
When you’re ready to roll out the dough, lightly flour your work surface and rolling pin to prevent sticking. Roll out one disk of dough into a large rectangle, about 1/8 inch thick, that’s slightly larger than your baking pan. Gently transfer the dough to the pan, pressing it into the corners and up the sides. Trim any excess dough, leaving a small overhang to seal the top crust later.
Fitting the Dough into the Baking Pan
Once the bottom crust is in place, roll out the second disk of dough for the top crust. You can choose to make a solid top crust or create a lattice pattern by cutting the dough into strips. If you’re making a lattice top, weave the strips over the apple filling before trimming and crimping the edges. If using a solid top crust, be sure to cut a few slits in the dough to allow steam to escape during baking.
Making the Apple Filling
Choosing the Best Apples
The filling is the star of the Apple Slab Pie, and the type of apples you use will significantly impact the flavor and texture. Granny Smith apples are a popular choice for their tartness and ability to hold up during baking, while Honeycrisp apples add a sweet, juicy contrast. You can also mix different apple varieties for a more complex flavor. Avoid using overly soft apples, as they can turn mushy when baked.
Preparing the Apples for the Filling
Peel, core, and slice the apples into thin, even slices. The thinner the slices, the more evenly they will cook. Place the apple slices in a large mixing bowl and toss them with the lemon juice to prevent browning and add a slight tartness that balances the sweetness of the pie.
Balancing the Sweetness and Spice
To the apples, add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and vanilla extract. These ingredients work together to create a sweet, spiced filling with a hint of warmth. If you prefer a less sweet pie, you can reduce the amount of sugar. For a thicker filling, especially if your apples are particularly juicy, you can add an additional tablespoon of flour or cornstarch.
Assembling the Pie
Layering the Apple Filling
Once the crust is in place, pour the apple filling into the prepared crust, spreading it out evenly. The filling should mound slightly in the center, as the apples will shrink during baking. If you’re adding dried cranberries or raisins, sprinkle them over the apples before adding the top crust.
Adding a Crumb Topping (Optional)
If you prefer a crumb topping instead of a top crust, mix together 1 cup of flour, ½ cup of brown sugar, and ½ cup of cold, cubed butter until the mixture resembles coarse crumbs. Sprinkle this mixture over the apples before baking. The crumb topping adds a sweet, crunchy texture to the pie.
Creating a Lattice or Full Top Crust
For a traditional top crust, roll out the second disk of dough and place it over the apple filling. Trim the edges and crimp them together with the bottom crust to seal. If you’re making a lattice crust, cut the dough into strips and weave them over the filling, trimming and crimping the edges as you go. Brush the top crust with egg wash for a golden, glossy finish, and sprinkle with coarse sugar for a touch of sweetness and crunch.
Baking the Apple Slab Pie
Preheating the Oven
Preheat your oven to 375°F (190°C) while you assemble the pie. Baking at this temperature ensures that the crust turns golden brown while the filling cooks through.
Baking Time and Temperature
Bake the Apple Slab Pie for 40-45 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning. The aroma of apples and spices will fill your kitchen, signaling that the pie is nearly ready.
Checking for Doneness
To check if the pie is done, insert a knife into the center—the apples should be tender but not mushy. The filling should be thick and bubbly, and the crust should be golden and crisp. If the filling is still too liquid, bake for an additional 5-10 minutes, keeping a close eye on the crust.
Serving Suggestions
Cooling the Pie Before Serving
Allow the Apple Slab Pie to cool in the pan on a wire rack for at least 30 minutes before serving. This cooling period allows the filling to set, making it easier to slice and serve. Cutting into the pie too soon can cause the filling to spill out, so be patient!
Serving with Ice Cream or Whipped Cream
Apple Slab Pie is delicious on its own, but serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it to the next level. The cold creaminess of the ice cream contrasts beautifully with the warm, spiced filling, creating a dessert that’s truly irresistible.
Pairing with Beverages
For a cozy fall dessert, pair your Apple Slab Pie with a hot cup of coffee, tea, or spiced cider. If you’re serving the pie as part of a holiday feast, consider pairing it with a glass of dessert wine or a rich, creamy liqueur.
Variations on the Recipe
Adding Berries or Other Fruits
While apples are the star of this pie, you can easily add other fruits to the filling for a unique twist. Berries, such as cranberries, raspberries, or blackberries, add a burst of color and tartness. Pears or peaches can also be added for a different flavor profile.
Using a Different Spice Mix
Cinnamon and nutmeg are classic spices for apple pie, but you can experiment with other spices to create your own signature version. Try adding a pinch of ground ginger, cardamom, or allspice for a more complex flavor. A dash of cloves adds warmth, while a hint of vanilla or almond extract enhances the overall aroma.
Making a Gluten-Free Version
To make a gluten-free Apple Slab Pie, simply substitute the all-purpose flour in the crust with a gluten-free flour blend. Make sure the blend you choose is specifically formulated for baking, as this will ensure the best texture and flavor. The rest of the ingredients in the filling are naturally gluten-free, making this an easy adaptation.
Health Considerations
Nutritional Information for Apple Slab Pie
Apple Slab Pie is a rich and indulgent dessert, with each serving containing around 300-400 calories, depending on the size of the portion and the ingredients used. It’s also high in sugar and fat, primarily from the butter in the crust and the sugars in the filling. While it’s not an everyday treat, it’s perfect for special occasions or when you want to indulge.
Tips for Reducing Sugar and Fat
If you’re looking to lighten up the recipe, there are a few simple substitutions you can make. Use a sugar substitute or reduce the amount of sugar in the filling. You can also use a light butter or margarine in the crust, though this may affect the texture. Another option is to use a lower-fat pie crust or a whole-grain crust for added fiber and nutrients.
How to Make It Vegan
To make a vegan Apple Slab Pie, substitute the butter in the crust with a plant-based butter or shortening. For the filling, ensure that any sugar you use is vegan-friendly, as some sugars are processed with animal products. You can also skip the egg wash on the top crust, or use a plant-based milk to achieve a similar effect.
Storing and Reheating Leftovers
Proper Storage Techniques
Apple Slab Pie can be stored at room temperature for up to 2 days, covered loosely with foil or plastic wrap. For longer storage, refrigerate the pie in an airtight container, where it will keep for up to 5 days.
Reheating Tips
To reheat a slice of Apple Slab Pie, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual slices for 20-30 seconds, but the crust may lose some of its crispness. Reheating in the oven helps to preserve the texture of the crust while warming the filling.
Freezing for Long-Term Storage
Apple Slab Pie freezes well, making it a great make-ahead dessert. To freeze, wrap the pie tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. The pie will keep for up to 3 months in the freezer. When ready to serve, thaw the pie in the refrigerator overnight, then reheat in the oven at 350°F (175°C) for 20-25 minutes.
Common Mistakes to Avoid
Overcooking the Crust
One of the most common mistakes when making Apple Slab Pie is overcooking the crust, which can make it tough and dry. To avoid this, keep an eye on the pie during baking, and cover the edges with foil if they start to brown too quickly. Baking the pie on the lower rack of the oven can also help to ensure even cooking.
Using the Wrong Type of Apples
Choosing the wrong type of apples can result in a filling that’s too mushy or too tart. Stick with firm, tart apples like Granny Smith or Honeycrisp, which hold their shape during baking and provide a nice balance of sweetness and tartness.
Overfilling the Pie
It’s tempting to pile the filling high, but overfilling the pie can cause it to bubble over and create a mess in your oven. Use just enough filling to create a slight mound in the center, and be sure to cut slits in the top crust to allow steam to escape.
Tips for Perfect Apple Slab Pie
Choosing the Right Pan
The right pan is crucial for a successful Apple Slab Pie. A rimmed baking sheet or jelly roll pan works best, as it provides the right depth for the filling and allows the crust to bake evenly. A pan with a nonstick coating will make it easier to remove the pie from the pan and cut it into squares.
Ensuring Even Cooking
To ensure even cooking, rotate the pie halfway through baking, and check the filling and crust for doneness. If the crust is browning too quickly, cover the edges with foil to prevent burning. If the filling isn’t bubbling, continue baking until it reaches the right consistency.
Enhancing Flavor with Citrus
For an extra burst of flavor, consider adding a bit of citrus zest to the filling. Lemon or orange zest pairs beautifully with apples, adding a fresh, bright note that balances the sweetness of the pie. You can also add a squeeze of lemon or orange juice to the filling for added acidity.
Conclusion
Why Apple Slab Pie is a Timeless Classic
Apple Slab Pie is a timeless classic that’s perfect for feeding a crowd. Its flaky crust, sweet and spiced apple filling, and simple yet satisfying flavor make it a favorite at any gathering. Whether you’re baking it for a holiday feast, a potluck, or just a cozy night in, Apple Slab Pie is sure to impress. With its versatility and ease of preparation, it’s a dessert that you’ll turn to again and again.
FAQs
Can I Make the Dough Ahead of Time?
Yes, the dough can be made ahead of time and refrigerated for up to 2 days or frozen for up to 3 months. Just be sure to let it thaw in the refrigerator before rolling it out.
What’s the Best Way to Store Apple Slab Pie?
Apple Slab Pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze the pie for up to 3 months.
How Can I Prevent a Soggy Bottom Crust?
To prevent a soggy bottom crust, make sure to preheat your oven and bake the pie on the lower rack. You can also brush the bottom crust with egg white before adding the filling to create a barrier that prevents the juices from soaking into the crust.
Can I Substitute Apples with Another Fruit?
Yes, you can substitute apples with other fruits such as pears, peaches, or a mix of berries. Just be sure to adjust the sugar and thickener accordingly to match the fruit’s natural sweetness and juiciness.
How Long Does Apple Slab Pie Last?
Apple Slab Pie will last for up to 5 days in the refrigerator, or up to 3 months in the freezer. Be sure to store it in an airtight container to maintain freshness.
Apple Slab Pie Recipe
Apple Slab Pie is the perfect dessert for feeding a crowd, offering all the deliciousness of a classic apple pie but in a larger, more shareable format. This dessert is a staple at family gatherings, holiday parties, and potlucks, where it’s sure to be a hit with its buttery crust and sweet, spiced apple filling. The beauty of Apple Slab Pie lies in its simplicity—it’s easy to make, easy to serve, and even easier to enjoy.
Ingredients
- FOR THE CRUST:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
- ¾ cup very cold water
- FOR THE APPLE FILLING:
- 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)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
- TO FINISH:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
- Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. 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. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
- To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
- To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
- Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
- Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
- Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
- Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).