Apple Slab Pie
User Reviews
5
Apple Slab Pie
Description
This Apple Slab Pie starts with a homemade shortcrust pastry that combines all-purpose flour, sugar, baking powder, salt, cold cubed butter, white vinegar, and cold water. The dough is divided, chilled, and rolled out to form the bottom crust and the top layer. The filling consists of peeled, thinly sliced apples—preferably Granny Smith or Golden Delicious—mixed with sugar, all-purpose flour to absorb excess moisture, cinnamon, nutmeg, salt, and fresh lemon juice to prevent browning.
Once assembled, the pie is baked until the crust is golden and the filling bubbles gently, creating a balance of tender fruit and crisp pastry. The milk or cream wash topped with sparkling sugar adds a delicate finish. This slab pie serves multiple portions and is suitable for casual gatherings where individual pies might be impractical.
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoon sugar
- 16 tablespoons butter cut in small cubes (2 sticks butter, very cold
- 1 teaspoon white vinegar
- 6 tablespoons water may need more, ice
For the filling:
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 cups apple Granny Smith or Golden Delicious recommended, peeled, thinly sliced
- lemon juice from a medium lemon
For the topping:
- 2 tablespoons milk or cream
- 2 tablespoons white sparkling sugar or turbinado sugar
Instructions
- Make the crust: In a large bowl, whisk together the flour, salt, baking powder, and sugar.
- Add the cubed butter and work it in with your fingers or a pastry cutter. Don’t overwork the mixture. There should be larger chunks of butter among the smaller ones.
- Add the vinegar and 4 tablespoons of water. Toss to combine. Continue adding water one tablespoon at a time to make a chunky, cohesive mixture. The mixture should hold together when you squeeze a handful of it.
- Divide the dough into two pieces, one containing about 60% of the dough and the other containing about 40%. Wrap each individually in plastic wrap and refrigerate until cold (at least 30 minutes and up to an hour).
- When chilled, remove the larger piece of dough from the refrigerator and roll it out on a lightly floured surface to a rectangle approximately 11x15 inches. Place on a baking sheet and return to the refrigerator while mixing the filling.
- Start preheating the oven to 350 degrees.
- Make the filling: In a small bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Place the apples in a large mixing bowl and sprinkle with the lemon juice. Pour over the sugar mixture and toss until evenly coated.
- Remove the baking sheet from the refrigerator and place the apple mixture evenly on top leaving at least a one-inch border all around.
- Roll the remaining dough into a rectangle approximately 9x13. Lay the top crust over the apples and seal the edges of the two crusts bringing the bottom crust up and over the top crust and folding them together.
- Brush the entire top and edges of the crust with milk or cream. Sprinkle evenly with your choice of sugar. Slash the top a few times to allow for venting.
- Bake for 1 hour. If the crust starts to get too brown before the end of the baking time, cover loosely with a sheet of aluminum foil and continue baking.
- Remove pie from the oven and allow to cool for 30 minutes before serving.
- Serve with ice cream if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 429kcal | 21% |
| Carbohydrates | 87g | 29% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 13mg | 4% |
| Sodium | 411mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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