Apple Slab Pie
A classic apple slab pie with a flaky crust and spiced apple filling.
Equipment
- Rolling pin
- Baking sheet
Ingredients
For the crust
- 3 ¾ cups all-purpose flour 470 grams
- 1 ½ tablespoon sugar
- 1 ½ teaspoon table salt
- 3 sticks unsalted butter 12 oz or 340 grams, 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 tablespoon cornstarch
- 1 rounded tsp ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon table salt
To finish
- 2 tablespoon heavy cream or 1 egg beaten with 1 tablespoon water
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, and salt. Add the cold butter and mix until the dough resembles coarse crumbs.
- Gradually add the cold water and mix until the dough comes together. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.
- Roll out one disc of dough to fit a baking sheet. Place it on the sheet.
- In another bowl, combine the chopped apples, lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Spread the apple mixture over the dough.
- Roll out the second disc of dough and place it over the apples. Seal the edges and cut slits in the top.
- Brush the top with heavy cream or egg wash.
- Bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before slicing and serving.
Notes
Serve warm with vanilla ice cream for a delicious dessert.