Apple Slab Pie

Instructions

Make the Crust:

1. Mix flour, sugar, and salt in a bowl. Add cold butter, breaking it into pea-sized pieces.
2. Stir in cold water, mixing until dough holds together. If dry, add water gradually.
3. Divide dough into two parts (one slightly larger for the base), shape into rectangles, wrap, and refrigerate at least 2 hours.

Prepare the Filling:

1. Toss chopped apples with lemon juice.
2. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt, then coat apples.

Assemble & Bake:

1. Preheat oven to 375°F. Line a 10×15-inch baking sheet with parchment paper.
2. Roll the larger dough piece into a 18×13-inch rectangle, place in pan, folding edges. Chill.
3. Roll the second piece into a 16×11-inch rectangle.
4. Remove pan from fridge, spread apple filling evenly over the crust.
5. Place top crust over apples, trim edges to ¾ inch overhang, and seal firmly.
6. Brush top with cream or egg wash, cut small steam vents, and place pan on a larger tray to catch spills.
7. Bake for 40–45 minutes until golden brown & bubbling.
8. Cool on a rack for at least 45 minutes, then slice & serve.

Tips & Variations

✔ Use a mix of tart & sweet apples for balanced flavor. ✔ Sprinkle with coarse sugar before baking for extra texture. ✔ Swap heavy cream for egg wash to enhance crust color. ✔ Store leftovers in an airtight container at room temp for 3 days, or refrigerate for longer freshness.

A perfect dessert for gatherings, easy to make and irresistibly delicious. Enjoy! Would you like ideas for serving or pairing it with other desserts?