Description
This delicious Apple Slab Pie features a rustic double crust filled with spiced apple filling. Perfect for serving a crowd, it’s baked in a jelly roll pan with a crisp, golden topping that complements the tender, cinnamon-laced apples inside.
Ingredients
Scale
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 ¼ cup shortening
- ½ cup cold butter, cut into small cubes
- 1 Tbsp. vegetable oil
- ¾ cup milk
- 1 Tbsp. lemon juice
Apple Pie Filling
- 10-12 cups apples (about 4 pounds), peeled and chopped
- ⅔ cups sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crust Dust
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
Egg Wash
- 1 egg, beaten
- 1 Tbsp. water
Instructions
- Prepare Pie Dough: Mix flour and salt in a large bowl. Cut in shortening and cold butter until the mixture resembles small peas. Combine milk and lemon juice in a small bowl, then add vegetable oil and this milk mixture to the flour mixture. Stir until a soft dough forms, using your hands if necessary.
- Chill Dough: Divide dough into two equal discs, wrap each in plastic wrap, and refrigerate for about 30 minutes while preparing the filling.
- Make Filling: Peel and chop apples into small pieces. In a large bowl, sprinkle the sugar, flour, cinnamon, and nutmeg over the apples and toss until evenly coated.
- Preheat Oven: Heat oven to 400°F (205°C). Place a pizza stone on the rack if available to preheat alongside the oven.
- Roll Bottom Crust: On a lightly floured surface, roll one dough disc into a rustic 13×18 inch rectangle about ⅛ inch thick. Place it into a 10×15 inch jelly roll pan, letting excess dough hang over the edges.
- Add Crust Dust: Sprinkle the mixture of 2 Tbsp flour and 2 Tbsp sugar evenly over the bottom crust in the pan.
- Fill Pie: Pour the apple filling over the crust dust layer, spreading evenly.
- Roll Top Crust: Roll out the second dough disc into a similar 13×18 inch rectangle and place it over the apple filling.
- Seal Edges: Fold the top and bottom crust edges together and tuck into the sides of the pan. Crimp edges using your fingers or a fork to seal.
- Vent and Wash: Cut slits in the top crust to allow steam to escape. Brush the crust lightly with the egg wash (beaten egg and water) and sprinkle with sugar.
- Bake: Bake for 30 minutes, then loosely tent the pie with foil and bake for an additional 20-25 minutes until the crust is golden and the filling bubbles.
- Cool: Let the pie cool at least 2 hours before slicing to allow filling to set.
Notes
- Store leftover pie covered with plastic wrap in the pan for up to 3 days to maintain freshness.
- If using dark-colored baking sheets instead of a jelly roll pan, you may need to adjust baking time to avoid overbrowning.
Nutrition
- Serving Size: 1 slice (1/24th of pie)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
