Apple Slab Pie Recipe
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5.0
21 reviews
Excellent
Apple Slab Pie Recipe
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Apple Slab Pie is like a giant apple pie made on a jelly roll pan. It is cut into bars instead of the traditional triangles.
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Ingredients
Crust:
- 4 1.2 cups all-purpose flour spoon and leveled
- 1 1/2 teaspoons salt
- 1 tablespoon white granulated sugar
- 2 cups unsalted butter cold and cubed
- 3/4 cup ice water
Egg wash:
- 1 large egg lightly beaten
- 1 tablespoon milk
Apple Filling:
- 10 cups peeled and chopped apples about 4.5 – 5 lbs - we used Granny Smith and Gala
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar packed
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Glaze:
- 1 cup confectioners’ sugar sifted
- 2 tablespoons pure maple syrup
- 1 teaspoon milk or more
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Instructions
Pie crusts:
- In a large bowl mix the flour, salt, and sugar. Next, add the butter, and using a pastry cutter cut it into the mixture until it resembles a coarse meal.
- Add 1 tablespoon of cold water at a time, and stir well after each addition until the dough begins to form large clumps and stick together. At that point, do not add more water.
- Transfer the dough to a floured work surface. Using floured hands, fold it until it does not feel too sticky.
- Form the dough into a ball and divide it in half.
- Flatten each half into 1-inch thick discs using your hands. Next, wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days. Also, you can freeze it for up to 3 months.
Apple filling:
- Mix all of the filling ingredients in a large bowl. Set aside.
Make the pie:
- Preheat oven to 375 degrees F.
- Remove 1 disc of pie dough from the refrigerator. Keeping the other in the refrigerator.
- On a lightly floured work surface, roll the disc into an 18×13-inch rectangle. Place the dough on the bottom of a 10×15 inch jelly roll pan, trim the overhang on the sides to be about 1 inch.
- Spread the apple filling evenly on top of the crust.
- Roll out the 2nd pie dough disc the same way and place it on top of the filling.
- Seal the edges with your fingers and crimp down the sides with a fork.
- Cut a few slits into the top of the crust.
- Mix the egg with the milk and then brush the pie crust. Sprinkle with coarse sugar on top.
Bake the slab pie:
- Bake the apple slab pie for about 40-45 minutes in the preheated oven, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven, place on a wire rack, and allow to cool for a few hours or serve it warm.
Glaze:
- In a small bowl whisk all of the glaze ingredients together and drizzle over COOLED pie.
- Cut into slices and serve.
- Cover leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
431mg
(18%)
Potassium
217mg
(6%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
852IU
(17%)
Vitamin C
4mg
(4%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 431mg | 18% |
| Potassium | 217mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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