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Apple Slab Pie

An easy and comforting dessert featuring a crisp, flaky crust filled with a delightful mixture of tart Granny Smith and sweet Honeycrisp apples, perfectly spiced for a rich flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 3 cups all-purpose flour The backbone of the crust, providing structure and a flaky texture.
  • 1 tsp salt Enhances the flavors and balances sweetness in the crust.
  • 1 cup cold unsalted butter Creates a rich, flaky crust by adding tenderness and flavor.
  • 6 tbsp very cold water Helps bind the crust while keeping it cool for perfect flakiness.
For the Filling
  • 6 cups Granny Smith apples Offers a bright, refreshing flavor that complements sweetness.
  • 3 cups Honeycrisp apples Adds depth and a delightful crunch to the filling.
  • 2 tbsp lemon juice Brightens the flavor of the apples and prevents browning.
  • 3/4 cup packed light brown sugar Adds a subtle caramel flavor and richness to the filling.
  • 1/4 cup sugar Sweetens the filling, enhancing the natural flavors of the apples.
  • 1/4 cup all-purpose flour Helps thicken the filling and keeps it from being too watery.
  • 1 tsp salt Balances sweetness and enhances overall flavor in the filling.
  • 1 tsp ground cinnamon Adds warm spice notes that pair perfectly with apples.
  • 1/4 tsp ground nutmeg Enhances sweetness and depth.
  • 1 tsp vanilla extract Adds a lovely aromatic quality, enhancing the flavor.
  • 1 large egg Serves as an egg wash for a beautiful golden crust.
  • 1 tbsp course sugar Optional, for sprinkling on top for added crunch and sweetness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour and salt.
  3. Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
  4. Gradually add the cold water until the dough begins to come together.
  5. Divide the dough in half, shape into disks, and refrigerate for at least an hour.
  6. Peel and core the apples, then slice them into thin pieces.
Making the Filling and Assembling
  1. In a bowl, toss the apple slices with lemon juice, brown sugar, sugar, flour, salt, cinnamon, nutmeg, and vanilla extract.
  2. Remove one dough disk from the refrigerator and roll it into a large rectangle to fit your baking sheet.
  3. Place the rolled dough onto the baking sheet, pressing it into the edges.
  4. Spread the apple filling evenly over the crust.
  5. Roll out the second dough disk and place it over the apple filling, sealing the edges.
  6. Cut vents in the top crust to allow steam to escape.
  7. Brush the crust with the beaten egg and sprinkle with course sugar if desired.
Baking
  1. Bake in the preheated oven for 45 minutes until the crust is golden brown and the filling is bubbly.
  2. Remove from the oven and let cool before slicing and serving.

Notes

Using very cold butter and water is key to achieving a flaky crust. Adjust the sugar in the filling based on your taste preferences and the tartness of your apples. Always let the pie cool for at least an hour before slicing to ensure proper set.