Apple slab pie is the answer when you need to feed a crowd a taste of fall comfort. Imagine a classic apple pie, but bigger, bolder, and baked in a sheet pan for easy serving. This is party pie perfection! Forget slicing individual pies when you can present a stunning slab apple pie, ready to be devoured in satisfying squares. This recipe embodies the spirit of home-style baking, reminiscent of the Pioneer Woman’s generous and delicious creations.
This apple slab pie recipe is truly what autumn baking dreams are made of. While pumpkin pie has its place, this slab pie takes center stage for fall gatherings, Thanksgiving feasts, Friendsgiving celebrations, or any occasion where you’re hosting a hungry crowd. It’s a delightful twist on tradition, offering ample servings without compromising on homemade goodness.
Whether you’re hosting a Thanksgiving Day extravaganza, a cozy Friendsgiving, a festive Hanukkah gathering, a housewarming party, or a Christmas celebration, this slab pie is guaranteed to be a hit. Its generous size effortlessly serves a large group, making it the ideal dessert for any party.
What Exactly is a Slab Pie?
If you’re new to the world of slab pies, let’s clear things up. A slab pie is essentially a pie baked in a large, rectangular baking sheet. Instead of the traditional wedge-shaped slices, it’s cut into squares, making it perfect for serving a crowd. Think of it as a supersized pie, maximizing both flavor and serving convenience.
Just like its round pie cousin, the slab pie is incredibly versatile. While this recipe focuses on a delectable apple slab pie, the possibilities are endless! From fruity variations like peach slab pie and blueberry slab pie to even savory breakfast slab pies, the slab pie format opens up a world of baking adventures.
With a standard jelly roll pan, you can easily get at least 12 generous servings from this apple slab pie. But be warned – it’s so delicious, you might find everyone vying for that last square! That’s the magic of slab pie: it’s designed for sharing and guaranteed to be a crowd-pleaser. This truly is the ultimate party pie!
Now, let’s talk pie-making. If you’re like some who find pie crust a bit daunting, fear not! This recipe utilizes an all-butter, incredibly flaky pie dough that is truly a game-changer. Trying to handle large sheets of pie dough for a slab pie with a less reliable recipe would be a challenge. But with a quality dough recipe, like the one referenced in the original article, creating this impressive dessert becomes surprisingly manageable.
Using Store-Bought Pie Dough for Your Slab Pie
While homemade pie dough elevates this apple slab pie to another level, you can use pre-made pie dough in a pinch. Two boxes of store-bought pie dough can substitute the homemade version. However, be prepared for a bit more effort and a slightly less superior taste.
To make store-bought dough work for a slab pie, you’ll need to combine two pieces of thawed dough to create a sheet large enough for the bottom crust. Repeat this process for the top crust. It’s doable, but it can be a bit cumbersome. Interestingly, the time it takes to thaw store-bought dough is almost as long as making your own homemade crust using a simple and reliable recipe!
And let’s be honest, the flavor and flaky texture of homemade pie dough are simply unmatched. Pre-made dough just doesn’t compare to the buttery, melt-in-your-mouth goodness of a homemade crust. For a truly exceptional apple slab pie, homemade dough is highly recommended.
How to Bake an Apple Slab Pie
As you can see, the rectangular shape of this pie is what makes it so unique and perfect for gatherings. It’s a delightful departure from traditional round pies and offers a visually stunning presentation.
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Once you’ve nestled that bottom sheet of flaky dough into your baking pan, it’s time for the star of the show: the apple filling! A generous mountain of chopped apples, perfectly spiced with warm autumn flavors, gets piled onto the crust.
Seriously, who can resist the comforting aroma of cinnamon, nutmeg, and allspice mingling with sweet apples? It’s the essence of fall baking in every bite.
Next comes the top crust – another impressively large sheet of dough, measuring approximately 16×11 inches! This is no ordinary pie, remember? This is a slab pie, designed to impress and satisfy.
The final steps are simple: crimp the edges of the top and bottom crusts together to seal in that delicious filling. Cut a few vents in the top crust to allow steam to escape during baking. Brush the top with cream or egg wash for a beautiful golden brown finish. Then, bake to golden perfection!
The most challenging part of making this apple slab pie recipe? The agonizing wait for it to cool before you can dive in! The aroma will be incredibly tempting, but patience is key to prevent a slightly messy slice.
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To elevate this dessert even further, serve generous slices of warm apple slab pie with a scoop of oatmeal raisin cookie ice cream or a drizzle of maple bourbon caramel sauce. Classic vanilla ice cream or cinnamon vanilla bean ice cream would also be delightful pairings. Of course, your favorite store-bought ice cream works wonderfully too – no judgment here!
If you haven’t already invited friends and family over, now’s the time! This apple slab pie is the perfect excuse to gather loved ones and share a slice of homemade happiness. It’s party pie at its finest, ready to be the centerpiece of your next celebration.
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 (adjust to 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
- Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and toss to coat in flour. Using your fingers or a pastry blender, cut the butter into the flour until it resembles pea-sized pieces.
- Gradually add cold water, starting with ½ cup, and mix with a spatula until just combined and dough begins to form. If needed, add up to ¼ cup more water, one tablespoon at a time, until dough comes together.
- Gently form dough into a soft ball. Divide into two portions, one slightly larger than the other. Shape each portion into a 1-inch thick rectangle and wrap in plastic wrap. Refrigerate for at least 2 hours.
- Make the Filling: In a large bowl, toss chopped apples with lemon juice. In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle spice mixture over apples and toss to coat evenly. Set aside.
- Assemble the Slab Pie: Preheat oven to 375°F (190°C). Line a 10x15x1-inch baking sheet with parchment paper.
- On a floured surface, roll out the larger dough portion into an 18×13-inch rectangle. Carefully transfer to the prepared baking sheet, draping edges over sides. Gently press dough into pan, being careful not to stretch it. Refrigerate or freeze pan with crust while rolling out top crust.
- Roll out remaining dough into a 16×11-inch rectangle for the top crust.
- Remove pan from refrigerator/freezer and pour apple filling evenly over bottom crust. Drape top crust over filling. Trim edges, leaving about ¾-inch overhang. Crimp edges to seal pie.
- Brush top crust with heavy cream or egg wash. Cut several 1-inch vents in the top crust to allow steam to escape. Place baking sheet on a larger baking sheet to catch any spills during baking.
- Bake for 40-45 minutes, or until crust is golden brown and filling is bubbling through vents. Let cool on a wire rack for at least 45 minutes before cutting and serving.
Recipe Notes
Allow the apple slab pie to cool almost completely before serving. While tempting to serve warm, cooling ensures slices hold their shape and prevents a messy serving experience.
This slab pie is best enjoyed on the day it’s baked. However, it can be made a day ahead. Store covered with foil at room temperature or in a cool room. Reheat at 300°F (150°C) for about 20 minutes until warmed through. For a crispier crust, broil briefly in the last few minutes, watching carefully to prevent burning.
Alternatively, assemble the entire pie a day in advance and refrigerate unbaked until ready to bake.
Recipe adapted from Smitten Kitchen
