Absolutely! Here’s a detailed, no-nonsense recipe for Apple Slab Pie:
Apple Slab Pie Recipe
Ingredients:
For the crust:
- 3 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
For the filling:
- 6–8 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions:
- Prepare the crust:
- In a large bowl, mix flour, salt, and sugar.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing until dough comes together.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling:
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, vanilla, and lemon juice. Toss to coat evenly.
- Assemble the pie:
- Preheat oven to 375°F (190°C).
- Roll out one disk of dough into a rectangle slightly larger than your baking sheet or 9×13-inch pan. Place it in the pan, pressing gently into corners.
- Pour the apple filling evenly over the crust.
- Roll out the second disk and cover the apples. Trim excess dough and crimp edges to seal.
- Cut a few slits on top to allow steam to escape. Brush with beaten egg and sprinkle with coarse sugar if desired.
- Bake:
- Bake for 45–55 minutes, or until crust is golden and apples are bubbling.
- If edges brown too quickly, cover with foil halfway through baking.
- Cool and serve:
- Let the pie cool for at least 30 minutes before slicing. This helps the filling set.
This recipe makes a generous pie that serves 8–12 people and is perfect for gatherings.
If you want, I can also give a shortcut version using store-bought pie dough that still tastes amazing but saves a lot of prep time. Do you want me to provide that?
