Apple Slab Pie

 

Apple slab pie is a great dessert for a party! It's a big apple pie baked on a large flat pan and cut into squares for serving. What could be better than this?!

To prepare the base:

Put the flour in a big, wide bowl. Mix the sugar and salt. Add the pieces of butter and cover them with the flour. Using the first 3 fingers of each hand, break the butter into small pieces slightly larger than peas. You can also use two knives or a sturdy pastry blender. I like to use my hands.

When the mixture looks mostly uniform, crumbly, and the butter is broken into small pieces, add ½ cup of water using a rubber spatula. Mix until the water is absorbed and the dough starts to stick together. If the dough is still dry and crumbly, add more water, little by little, until the dough comes together. Use your hands to mix the dough until it becomes a soft, slightly loose ball.

Cut the pie dough into two pieces, one a bit bigger than the other. You will need the bigger piece for the bottom crust. Shape each piece into a rectangle about 1 inch thick, wrap in plastic, and refrigerate for at least 2 hours before using.

To prepare the filling:

In a large bowl, mix the apple pieces with lemon juice. In a separate medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the sugar and spice mixture over the apples and mix well to coat them. Set aside.

To assemble the slab pie:

Preheat the oven to 375°F. Line a 10x15-inch baking sheet with parchment paper. If your pan is smaller, that's fine—you’ll just have some extra dough left over.

Roll out the larger piece of dough on a floured surface into an 18x13-inch rectangle. Place the dough in the pan, folding the edges over the sides. Gently press the dough into the pan’s inside and corners. Chill the pan in the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle.

Remove the pan from the fridge or freezer and pour the apples and their juices into the dough-lined pan. Although it may seem like a lot of apples, they will shrink during baking. Place the second piece of dough on top of the apples and trim both the top and bottom dough edges to extend about ¾-inch beyond the pan. Crimp the edges together with your fingers to seal.

Brush the top with heavy cream or egg wash. Use a sharp knife to make several 1-inch slits in the top crust to allow steam to escape while baking. Place the sheet on a larger baking tray to catch any overflow.

To bake:

Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling through the slits. Let the pie cool on a wire rack for at least 45 minutes before cutting and serving.