Apple Slab Pie

Apple Slab Pie from Scratch is a twist on the classic apple pie, offering the same delicious flavors in a larger, more convenient sheet pan form. Perfect for family gatherings, parties, or holidays, this pie allows you to serve a crowd without the hassle of individual pies. Made with tender, cinnamon-spiced apples and a buttery, flaky homemade crust, Apple Slab Pie brings the warmth and comfort of a traditional apple pie in a larger format. Whether you’re celebrating a special occasion or simply craving a dessert, this slab pie is a guaranteed crowd-pleaser.

INGREDIENTS:

For the crust:

350g (2 1/2 cups) all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

225g (1 cup) unsalted butter, cold and cut into cubes

120ml (1/2 cup) ice water (more if needed)

For the filling:

6 large apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced

150g (3/4 cup) granulated sugar

50g (1/4 cup) light brown sugar, packed

1 tablespoon lemon juice

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 tablespoon unsalted butter, cubed

For the egg wash:

1 egg, beaten

1 tablespoon milk or water

1 tablespoon coarse sugar (optional for sprinkling)

DIRECTIONS:

For the crust:

In a large mixing bowl, combine the flour, salt, and sugar.

Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may need a little more water, but be careful not to add too much.

Split the dough in half and form each half into a disc. Wrap them in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

For the filling:

Preheat your oven to 190°C (375°F). Line a 9×13-inch baking sheet with parchment paper.

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, flour, and cornstarch. Toss everything together to coat the apples evenly.

Set the apple filling aside while you roll out the dough.

Assembling the pie:

Roll out one disc of dough on a lightly floured surface to fit the size of your 9×13-inch baking sheet. Transfer the dough to the sheet pan, pressing it into the edges.

Pour the apple filling onto the dough, spreading it evenly. Dot the filling with cubes of butter.

Roll out the second disc of dough and place it on top of the apples. Trim any excess dough and pinch the edges to seal the crust.

Cut a few slits in the top crust to allow steam to escape during baking …