Apple Slab Pie

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Apple slab pie is a variation of the classic apple pie. It is baked in a large rectangular pan and sliced into squares for serving. This version uses a variety of apples to create a perfect balance of sweet and tart.

Yield: 9x13-inch pie (standard quarter sheet tray)

Prep Time25

Cook Time45

Chill Time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Pie Dough:

2 ½ cups all-purpose flour (325 g)
1 teaspoon fine sea salt or kosher salt
¼ cup granulated sugar (50 g)
1 cup unsalted butter (227 g), diced into cubes, cold
2 teaspoons apple cider vinegar
7 Tablespoons ice water or more*

Apple Filling:

3 pounds apples cored, peeled, and sliced into wedges*
2 tablespoon fresh squeezed lemon juice (28 g)
½ cup dark brown sugar (100 g), packed
3 Tablespoons granulated sugar (38 g)
2 Tablespoons all-purpose flour (16 g)
2 Tablespoons cornstarch (14 g)
½ teaspoon fine sea salt or kosher salt
2 teaspoons ground cinnamon

Topping:

heavy cream , for brushing top
turbinado sugar , for topping crust

Maple Glaze:

½ cup confectioners' sugar (57 g)
pinch fine sea salt or kosher salt
2 Tablespoons maple syrup (39 g)

Instructions

Pie Dough:

In a large bowl, toss together flour, salt, sugar, and diced butter. Cover with plastic wrap and let chill in the freezer until bowl is cold (about 5-8 minutes).
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add vinegar and ice water. Fold to combine. Dough will be shaggy.
Dump dough onto a lightly floured work surface and gently knead until mixture comes together. Divide dough into two equal parts. Pat dough to a thickness of about ½-inch. Cover in plastic wrap and let chill in the fridge for at least one hour (overnight is best).

Apple Filling:

Toss apples with lemon juice. Add brown sugar and sugar. Fold to coat apple slices. In a small bowl, whisk together flour, cornstarch, salt, and cinnamon. Add to apples and fold to combine.

Assembly:

Preheat oven to 350℉.
Allow chilled pie dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to a rectangle about 10-inches by 14-inches and a thickness of about ⅛-inch. Transfer dough to a 9x13-inch quarter baking sheet tray. Firmly press dough into the bottom and up the sides of the sheet tray.
Pour apple filling into the pie shell (including any juices that may have expelled as the apples sat in lemon juice).
Roll out remaining pie dough to a thickness of about ⅛-inch and place on top of apple filling. Decorate as desired: traditional double crust with steam vents, lattice top, or stamp out shapes. Place apple slab pie on a larger sheet tray in case apple filling bubbles out during baking.
Lightly brush pie dough top with heavy cream. Generously sprinkle turbinado sugar on top. Bake for 45-55 minutes, rotating pie halfway through baking. bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing with fork or knife. Let pie cool to room temperature on wire rack.

Maple Glaze:

In a small bowl, whisk together powdered sugar, salt, and maple syrup until smooth. Drizzle over cooled pie.

Notes

3 pounds refers to weight of apples after they have been cored and peeled.
I used a combination of apples: Granny Smith (tart), Gala (super sweet), Fuji (semi-sweet), and Jonagold/Jonathans (semi-sweet)

Nutrition