Apple slab pie is the ultimate party dessert, especially when you’re channeling your inner Pioneer Woman! Imagine a classic apple pie, but bigger, bolder, and baked on a large sheet pan to feed a crowd. This recipe takes the comforting flavors of fall baking and turns them into a shareable, square-cut sensation that’s perfect for any gathering.
This apple slab pie recipe is truly what autumn baking dreams are made of, embodying the spirit of Thanksgiving and cozy get-togethers.
While pumpkin pie has its place, and a bourbon pumpkin tart is undeniably delicious, this apple slab pie is designed for those occasions when you need to feed a larger group. Think Thanksgiving, Friendsgiving, holiday celebrations, housewarming parties, or Christmas gatherings – this slab pie is your go-to dessert to satisfy everyone.
What Exactly is Apple Slab Pie?
A slab pie is essentially a pie that’s baked in a rectangular baking sheet rather than a traditional pie dish. Instead of slices, it’s cut into squares, making it incredibly convenient for serving at parties and potlucks. It’s a more relaxed and generous approach to pie-making, very much in line with the Pioneer Woman’s style of cooking – approachable and abundant.
Just like round pies, slab pies come in countless variations. While this recipe focuses on a delectable apple slab pie, the possibilities are endless!
Consider a juicy peach slab pie for summer picnics or a vibrant blueberry slab pie for a berry-filled treat. You can even explore savory options with a breakfast slab pie for a brunch gathering.
A standard jelly roll pan will yield at least 12 generous servings of apple slab pie, but don’t be surprised if everyone wants seconds, or even thirds! Slab pie is undeniably the perfect party pie because it effortlessly serves a large number of people with minimal fuss, a true testament to easy entertaining, just like Pioneer Woman Ree Drummond herself champions.
While some might find pie-making intimidating, this recipe, especially when paired with a reliable all-butter pie dough, becomes surprisingly manageable. The key is a flaky, flavorful crust that can stand up to a generous apple filling, making each bite a perfect balance of textures and tastes, reminiscent of classic Pioneer Woman desserts.
Trying to wrestle with store-bought pie dough for a slab pie can be a challenge. Rolling out and transferring such large sheets of dough, especially if it’s not the best quality, can be frustrating. That’s why a good homemade pie dough recipe is invaluable for creating a truly exceptional apple slab pie.
Using Pre-Made Pie Dough for Apple Slab Pie: Is It Recommended?
While you could use two boxes of pre-made pie dough as a shortcut for this apple slab pie recipe, it’s generally not the ideal choice, especially if you are aiming for that homemade Pioneer Woman touch. Pre-made dough often lacks the rich flavor and flaky texture of homemade crust.
To use pre-made dough, you’d need to thaw and then roll out two pieces, pressing them together to create a sheet large enough for the bottom crust. Then, you’d repeat this process for the top crust. It can be a bit cumbersome and the result won’t quite compare to the taste and satisfaction of homemade.
Honestly, by the time you’ve bought and thawed pre-made dough, you could have whipped up a batch of homemade pie dough that far surpasses it in flavor and flakiness. For a truly special apple slab pie, embracing the homemade crust is well worth the effort, echoing the Pioneer Woman’s commitment to delicious, from-scratch cooking.
How to Make Pioneer Woman-Style Apple Slab Pie
As you can see, the slab pie’s rectangular shape offers a unique and visually appealing way to present and serve pie, perfect for a rustic yet elegant dessert spread, just like something you’d find on The Pioneer Woman’s ranch.
Once you’ve nestled the bottom sheet of your homemade pie dough into the pan, you’ll generously fill it with a mountain of chopped apples, perfectly spiced with warm fall flavors.
Imagine the irresistible aroma of cinnamon, nutmeg, and allspice mingling with sweet apples – it’s the essence of fall baking! These warm spices are what truly elevate an apple pie, making it comforting and inviting, just like Pioneer Woman recipes are known for.
Then, you’ll carefully drape another large sheet of dough over the spiced apples. We are talking BIG – about 16×11 inches! This is not your average pie; it’s a slab pie designed to impress and satisfy.
The final steps are simple: crimp the top and bottom crust edges together to seal in the filling, cut a few vents in the top crust to allow steam to escape, brush with cream or an egg wash for a golden finish, and bake until bubbly and golden brown.
It’s genuinely that easy! Perhaps the most challenging part of making this apple slab pie recipe, much like with any delicious homemade dessert, is patiently waiting for it to cool before you can dive in. The aroma will be tempting, but allowing it to cool properly is crucial for the perfect slice.
For serving, consider pairing big slices of this warm apple slab pie with a scoop of oatmeal raisin cookie ice cream or a drizzle of maple bourbon caramel sauce for an extra touch of indulgence. Vanilla ice cream or cinnamon vanilla bean ice cream would also be wonderful complements.
Of course, any of your favorite store-bought ice creams will work beautifully too – no judgment here! The goal is to enjoy this homemade delight with your loved ones.
If you haven’t already planned a gathering, now’s the perfect time to call up some friends and share this incredible apple slab pie. It truly is the ultimate party pie, perfect for sharing and creating memories, very much in the spirit of Pioneer Woman gatherings.
Ingredients
For the Crust:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
- ¾ cup very cold water
For the Apple Filling:
- 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar (depending on your sweetness preference and apple variety)
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
To Finish:
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- To make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and toss to coat with flour. Using your fingers or a pastry blender, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add the cold water, starting with ½ cup, and mix with a rubber spatula until just combined and the dough starts to come together. If needed, add up to ¼ cup more water, one tablespoon at a time, until the dough forms a shaggy ball. Divide the dough in half, with one piece slightly larger. Shape each piece into a 1-inch thick rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
- To make the filling: In a large bowl, toss the chopped apples with lemon juice to prevent browning. In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the sugar-spice mixture over the apples and toss to coat evenly. Set aside.
- To assemble the slab pie: Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet with parchment paper.
- On a floured surface, roll out the larger piece of dough into an 18×13-inch rectangle. Carefully transfer the dough to the prepared baking sheet, gently pressing it into the bottom and up the sides, allowing excess to overhang. Refrigerate or freeze the crust while you roll out the top crust.
- Roll out the remaining dough into a 16×11-inch rectangle for the top crust.
- Remove the pan from the fridge and pour the apple filling evenly over the bottom crust. Drape the top crust over the filling. Trim the edges, leaving about ¾-inch overhang. Crimp the top and bottom crust edges together to seal.
- Brush the top crust with heavy cream or egg wash. Cut several slits in the top crust to vent steam. Place the slab pie on a larger baking sheet to catch any spills during baking.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on a wire rack for at least 45 minutes before cutting into squares and serving.
Notes
Allow the apple slab pie to cool almost completely before serving. While it’s tempting to serve it warm, cooling helps the filling set and prevents a messy slice.
This pie is best enjoyed on the day it’s made but can be made a day ahead. Store covered at room temperature or in a cool room and reheat at 300°F (150°C) until warmed through, about 20 minutes. For a crispier crust, broil briefly in the last minutes, watching carefully to prevent burning.
Alternatively, assemble the pie a day in advance and keep it refrigerated, unbaked, until ready to bake.
Adapted from: Smitten Kitchen
