Apple Slab Pie Recipe
User Reviews
5
Apple Slab Pie Recipe
Description
This pie crust combines flour, salt, sugar, and cold cubed butter cut into the mixture until crumbly before being gently kneaded with ice water to form a dough. After chilling the dough in discs, the filling is prepared by mixing peeled and chopped apples with granulated and brown sugars, flour, lemon juice, vanilla, and a blend of warm spices. The dough is rolled out to cover a sheet pan, filled with the apple mixture, and finished with additional dough layers or lattice as desired. The surface is brushed with an egg and milk wash before baking.
The cooked pie offers a crisp and flaky crust surrounding tender, spiced apple filling. It can be served warm or at room temperature, suitable for dessert or a sweet snack. The glaze of confectioners’ sugar, maple syrup, and milk provides a sweet sheen and slight maple flavor complementing the apple spices.
Ingredients
Crust:
- 4 1.2 cups all-purpose flour spoon and leveled
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar white
- 2 cups butter cold and cubed, unsalted
- 3/4 cup water ice
Egg wash:
- 1 egg lightly beaten, large
- 1 tablespoon milk
Apple Filling:
- 10 cups apple about 4.5 - 5 lbs - we used Granny Smith and Gala, peeled and chopped
- 1/2 cup granulated sugar white
- 1/2 cup dark brown sugar packed
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice fresh
- 1 teaspoon vanilla extract pure
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cloves ground
- 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
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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