Description
This classic Apple Slab Pie recipe offers a delightful way to enjoy a generous apple filling baked between two flaky layers of pie crust. Perfect for gatherings, it combines tender, cinnamon-spiced apples with a buttery crust baked to golden perfection in a 9×13-inch pan, serving 12 people.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
Filling
- 6 large apples, peeled and sliced
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Egg Wash
- 1 egg
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Roll out one pie crust and gently place it into a 9×13-inch baking dish, making sure it fits snugly at the bottom and sides.
- Mix the Filling: In a large mixing bowl, combine the peeled and sliced apples with sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Stir well until all apple slices are evenly coated with the mixture.
- Fill the Pie: Pour the apple mixture into the prepared pie crust in the baking dish, spreading it out evenly. Dot the filling with the small pieces of butter to add richness.
- Top with Second Crust: Roll out the second pie crust and lay it over the apple filling carefully. Trim any excess dough around the edges, then crimp the edges to seal the pie and prevent filling from leaking.
- Apply Egg Wash and Vent: Beat the egg and brush it evenly over the top crust to achieve a beautiful golden finish during baking. Use a knife to cut a few slits in the top crust to allow steam to escape while baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes until the crust turns golden brown and the apple filling bubbles through the vents.
- Cool and Serve: Remove the pie from the oven and let it cool fully before slicing and serving to allow the filling to set properly.
Notes
- Use tart apples like Granny Smith or Braeburn for a balanced sweet-tart flavor.
- Ensure the apple slices are evenly coated with cornstarch to prevent a runny filling.
- Letting the pie cool before slicing helps maintain clean slices and proper filling consistency.
- Store leftover pie covered at room temperature for up to two days or refrigerate for longer freshness.
- This pie pairs wonderfully with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
