1. Prepare the Pie Crust:
- In a large bowl, mix together the flour, sugar, and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter, fork, or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add cold water, 1 tablespoon at a time, mixing until the dough begins to come together. You may need a bit more water, but be careful not to add too much—just enough for the dough to hold together.
- Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to chill.
2. Make the Apple Filling:
- While the dough is chilling, prepare the apple filling. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until everything is well-coated.
- Set the filling aside to allow the apples to release their juices and become nicely coated in the sugar and spices.
3. Roll Out the Dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one portion of dough into a large rectangle that fits a 9×13-inch baking sheet.
- Gently transfer the rolled-out dough to the baking sheet, pressing it into the corners and edges to cover the bottom.
- Roll out the second portion of dough for the top crust.
4. Assemble the Pie:
- Pour the apple filling into the bottom crust, spreading it evenly.
- Place the second rolled-out dough sheet over the apples. You can either place it as one whole sheet or slice it into strips to create a lattice pattern.
- If you’re using a whole top crust, trim any excess dough and crimp the edges together to seal the pie. Use a sharp knife to cut a few slits in the top to allow steam to escape during baking.
- For a golden finish, brush the top of the crust with milk or heavy cream, and sprinkle a little granulated sugar over the top.
5. Bake the Slab Pie:
- Place the assembled pie in the preheated oven and bake for about 45-50 minutes or until the crust is golden and the apple filling is bubbly.
- Check the pie during baking. If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.
6. Let It Cool:
- Once the pie is done, remove it from the oven and allow it to cool for at least 30 minutes before slicing. This cooling time helps the filling set, making it easier to slice.
7. Serve and Enjoy:
- Slice the apple slab pie into generous squares or rectangles. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Tips for the Perfect Apple Slab Pie:
- Choose the Right Apples: Use a combination of tart and sweet apples for the best flavor balance. Granny Smith apples provide a nice tartness, while Honeycrisp apples add sweetness and crunch.
- Avoid a Watery Filling: If you don’t want the filling to be too runny, make sure the apples are well-coated with the flour and sugar mixture before baking. This will help thicken the juices as they cook.
- Chill the Dough: Chilling the dough before rolling out helps prevent the butter from melting too quickly, which ensures a flakier, crispier crust.
- Make Ahead: You can prepare the crust and filling a day in advance. Just assemble the pie and refrigerate it until ready to bake.
- Leftovers: Leftover apple slab pie can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. It can also be frozen for longer storage (up to 3 months).
Conclusion:
This apple slab pie is the ultimate dessert for gatherings, offering a delicious combination of sweet apples, warm spices, and a flaky, buttery crust. Whether you’re serving it for a family dinner or a special occasion, this pie is sure to be a hit. By following these simple steps, you’ll be able to create a delightful dessert that is both easy to make and guaranteed to impress. Enjoy every bite of this comforting, homemade treat!
