Of course! An Apple Slab Pie is the ultimate dessert for feeding a crowd. It has all the flavor of a classic apple pie but is much easier to assemble and serve, thanks to its rectangular shape baked on a jelly roll pan.
Classic Apple Slab Pie
This recipe yields a generously sized pie that’s perfect for potlucks, parties, or any large gathering.
Yields: 18-24 substantial servings
Prep time: 30 minutes
Cook time: 35-45 minutes
plastic wrap and refrigerate for at least 1 hour.
Groceries
- Prepare the Filling:
· Peel, core, and slice the apples into ¼-inch thick slices. Place them in a very large bowl.
· Toss the apple slices with lemon juice to prevent browning.
· In a small bowl, whisk together the granulated sugar, brown sugar, ¼ cup flour, cinnamon, nutmeg, and salt.
Sprinkle the sugar-spice mixture over the apples and toss until evenly coated. Set aside.
- Assemble the Pie:
· Preheat your oven to 375°F (190°C).
· On a floured surface, roll out the larger disc of dough into a rectangle large enough to fit into the bottom and up the sides of a 10×15-inch jelly roll pan. Carefully transfer the dough to the pan and press it gently into the corners and sides.
· Pour the apple filling into the crust and spread it into an even layer. Dot the top of the apples with the 2 tablespoons of butter pieces.
- Add the Top Crust & Bake:
· Roll out the second disc of dough to a rectangle that will fit over the top of the pan.
· Place the top crust over the filling. Fold the edges of the top crust over the edges of the bottom crust and crimp or seal with a fork.
· Brush the entire top crust with the egg wash. Using a sharp knife, cut several slits in the top crust to allow steam to escape. Sprinkle generously with coarse sugar.
· Bake for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Cool and Glaze:
· Place the pan on a wire rack and allow the pie to cool completely. This can take 2-3 hours and is essential for the filling to set.
· Once completely cool, whisk together the powdered sugar, milk, and vanilla to make a glaze. It should be thick but pourable. Drizzle the glaze over the cooled pie.
- Serve: Cut into squares and serve!
Pro Tips for Success
· Keep Everything Cold: A flaky crust depends on cold butter and cold water. If the dough gets warm while you’re working, pop it back in the fridge for 15 minutes.
· Apple Variety: Using a mix of tart (Granny Smith) and sweet (Honeycrisp) apples gives the best, most complex flavor.
· Don’t Skip the Lemon Juice: It not only prevents browning but also brightens the flavor of the filling.
· Thickening the Filling: The flour in the filling will thicken the juices as the pie bakes and cools. Letting the pie cool completely is non-negotiable for neat slices.
· Easy Alternative: For a quicker version, you can use 2 boxes (14.1 oz each) of refrigerated pie crusts. You’ll need 2 crusts for the bottom (pressed together and rolled out) and 2 for the top.
Enjoy this classic, crowd-pleasing dessert.