Apple Slab Pie
User Reviews
5
Apple Slab Pie
Description
Apple Slab Pie combines a unique sour cream crust with a filling of diced tart Granny Smith apples blended with brown and white sugar, cinnamon, allspice, and lemon juice for brightness. The pie is topped with a rich mixture of flour, chopped walnuts, brown sugar, salt, and cold butter, creating a coarse crumb layer. After chilling the crust dough, the pie is assembled and baked at 375F until the apples become tender and the topping and crust achieve a golden brown. To prevent burning, covering the pie with foil partway through baking is recommended if the crust or topping brown too quickly before the apples soften.
The textured walnut topping contrasts nicely with the soft apple filling, while the slightly tangy and rich sour cream crust supports the flavors without overpowering them.
This slab pie serves as a rustic dessert suitable for gatherings, offering a way to showcase tart apples in a hearty baked form that slices easily for multiple servings. It pairs well with ice cream or whipped cream as a finishing touch.
The note suggests checking the pie at 45 minutes and using foil to protect the browning crust if needed, ensuring the apples cook fully without burning the topping.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 9 Tablespoons butter cut into 15 pieces, cold unsalted
- ¼ cup + 2 Tablespoons sour cream
Apple Slab Pie Filling
- 1 pie crust dough
- 3 lbs apple peeled, cored, and diced into ¼" pieces, Granny Smith variety
- ¼ cup sugar
- ¼ cup light brown sugar tightly packed
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon lemon juice
Topping:
- ¾ cup all-purpose flour
- ⅔ cup walnuts chopped
- ½ cup light brown sugar tightly packed
- ¼ teaspoon salt
- 6 Tbsp butter cut into 12 pieces, cold unsalted
Instructions
Pie Crust
- Combine flour, sugar, and salt in a food process. Pulse briefly to blend ingredients.
- Scatter butter pieces evenly over the top of the mixture and pulse until coarse crumbs form.
- Add sour cream and pulse again until the mixture begins to clump together.
- Remove the dough from the food processor (be careful of the blade!) and use your hands to form it into a flat disc. Wrap in cling wrap and refrigerate for 30 minutes.
- Meanwhile, preheat your oven to 375F (190C) and begin preparing your filling and topping.
Filling
- Prepare your filling by combining diced apples, sugars, flour, cinnamon, allspice and lemon juice in a large bowl. Stir until well-combined and set aside.
Walnut Topping
- Combine the flour, walnuts, brown sugar, and salt in the clean canister of your food processor and briefly pulse to combine.
- Sprinkle butter over the mimxture and pulse until ingredients are beginning to cling together. Set aside.
Assembly
- Once your pie dough has chilled, remove from the refrigerator and place on a clean, lightly floured surface. Dust the dough with flour and roll out to be slightly larger than your jelly roll pan (I usually aim for slightly larger than a 13x18" rectangle and trim the edges to make a neat rectangle).
- Transfer rolled out dough to your jelly roll pan and make sure pie crust lies flat along the bottom of the pan and goes up the sides of the pan.
- Give your apples that have been waiting a good stir and then evenly pour into pie dough-lined pan.
- Top with prepared walnut crumble by using your hands to evenly sprinkle over apple filling.
- Transfer to oven and bake on 375F (190C) for 50-55 minutes or until top is golden brown and the apples inside are tender when pierced with a fork*. Serve warm, preferably topped with vanilla ice cream!
Notes
- Check the pie at about 45 minutes of baking; if the topping or crust begins to brown but apples aren't tender, cover the pie with foil to prevent burning and continue baking until apples soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 474kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 41mg | 14% |
| Sodium | 291mg | 12% |
| Potassium | 218mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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