Apple Slab Pie
A shareable dessert that wraps the tartness of fresh apples in a flaky, buttery crust, perfect for gatherings and festive occasions.
Ingrédients
For the Pie Crust
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and diced For dairy-free, substitute with plant-based butter.
- 6 to 8 tablespoons ice water
For the Filling
- 6 to 8 cups sliced apples (e.g., Granny Smith or Honeycrisp) Tart varieties work best.
- 3/4 cup sugar Adjust for sweetness preference.
- 1 tablespoon lemon juice Prevents apples from browning.
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch Helps thicken the filling.
- 1 egg for egg wash Optional for crust finish.
Instructions
Preparation
- Gather all ingredients and measure out flour, sugar, salt, and ensure butter is chilled.
Prepare Dough
- In a large bowl, combine flour, salt, and sugar. Mix well before cutting in chilled butter to achieve a crumbly texture.
- Add ice water tablespoon by tablespoon until the dough holds together but is not sticky.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least one hour.
Make Filling
- In a separate bowl, combine sliced apples, sugar, lemon juice, cinnamon, and cornstarch. Toss until apples are well-coated.
Assemble Pie
- Roll out one disc of dough to fit the baking sheet and transfer it, trimming excess edges.
- Pour the apple mixture into the prepared crust, spreading evenly.
- Roll out the second disc of dough and place it over the apples. Pinch edges to seal and cut slits for steam.
- Brush the top crust with egg wash for a golden finish.
Bake
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, until crust is golden and apples are tender.
Notes
Best served warm with vanilla ice cream or whipped cream. Can be stored in an airtight container for 3-4 days.