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Apple Slab Pie Recipe

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4.1 from 15 reviews

This classic Apple Slab Pie features a buttery, flaky pastry filled with a cozy blend of tart apples, cinnamon, and nutmeg, baked to golden perfection. Ideal for large gatherings, this slab pie offers a rustic charm with its simple preparation and comforting flavors. Perfect for fall, holidays, or anytime you crave a delicious homemade apple dessert.

Ingredients

Egg Yolk Pastry

  • 5 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups shortening
  • 2 large egg yolks, lightly beaten
  • 3/4 cup cold water

Filling

  • 5 pounds tart apples, peeled and thinly sliced
  • 4 teaspoons lemon juice
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For Finishing

  • 2% milk (for brushing)
  • Additional sugar (for sprinkling)

Instructions

  1. Start the dough: In a large bowl, combine the flour, sugar, salt, and baking powder. Using a pastry cutter or two butter knives, cut the shortening into the flour mixture until it resembles coarse crumbs.
  2. Add the wet ingredients: In a separate small bowl, whisk the egg yolks and cold water together. Sprinkle this mixture over the dry ingredients. Toss with a fork to combine. If necessary, add additional water, one tablespoon at a time, just until the dough can form a ball. Avoid adding too much water to prevent a tough pastry.
  3. Roll out the dough: Divide the dough in half. On a lightly floured surface, roll one half to fit a 15x10x1-inch baking pan. Transfer the dough to the pan and gently press the edges to fit, trimming if needed.
  4. Add the filling: In a bowl, toss the sliced apples with lemon juice to prevent browning. Arrange half the apple mixture evenly over the dough. In another bowl, combine the sugars, cinnamon, nutmeg, and salt. Sprinkle half of this mixture over the apples. Top with the remaining apples and sprinkle with the remaining sugar mixture.
  5. Add the top crust: Roll out the remaining dough to fit over the pan. Place it on top of the apple filling and seal the edges by pressing with fingers or a fork. Brush the top crust with 2% milk and sprinkle sugar evenly over it. Use a sharp knife to cut vents in the top crust to allow steam to escape during baking.
  6. Bake the pie: Preheat your oven to 400°F (204°C). Bake the pie until the crust is golden brown and the filling is bubbly, approximately 50 minutes. Remove from the oven and let cool in the pan. Serve warm, room temperature, or cold as desired.

Notes

  • Do not overwater the dough to maintain a tender crust.
  • Rolling the dough slightly larger than the pan ensures a good fit and prevents shrinkage.
  • Cutting vents in the top crust is essential to avoid sogginess and allow steam to escape.
  • Use tart apples such as Granny Smith for a balanced sweet-tart flavor.
  • This recipe makes a large slab pie suitable for 24 servings, ideal for parties or gatherings.

Find it online: https://cookedbysarah.com/apple-slab-pie-recipe/