Home-baked Apple Slab Pie
A crowd-pleasing apple pie baked in a sheet pan with flaky buttery crust, cinnamon-spiced apples, and easy serving for holidays and gatherings.
Equipment
- 10x15x1-inch baking sheet or jelly roll pan
- Large mixing bowls
- Pastry cutter or food processor
- Rolling Pin
- Wire rack
Ingredients
- 7½ cups all-purpose flour about 900g
- 3 teaspoons salt
- 3 cups cold unsalted butter cut into ½-inch cubes, 675g
- ¾ cup ice water plus more as needed
- 6 pounds mixed apples Granny Smith and Honeycrisp, peeled, cored, sliced ¼-inch thick
- 3 tablespoons fresh lemon juice
- 1½ cups granulated sugar
- 6 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt for filling
- 2 large eggs beaten with 2 tablespoons water for egg wash
- coarse sugar for sprinkling, optional
Instructions
- In a large bowl, whisk together 7½ cups flour and 3 teaspoons salt. Using a pastry cutter or fingertips, work 3 cups cold butter into flour until largest pieces resemble small peas.
- Sprinkle ¾ cup ice water over mixture and stir with rubber spatula until shaggy dough forms. Turn onto clean surface and knead gently 2-3 times. Divide in half, wrap in plastic, and refrigerate at least 1 hour.
- Toss 6 pounds sliced apples with 3 tablespoons lemon juice in large bowl. In separate bowl, mix 1½ cups sugar, 6 tablespoons cornstarch, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon salt. Sprinkle over apples and toss to coat.
- Preheat oven to 375°F. Line 10×15×1-inch baking sheet with parchment paper. Roll one dough half into 18×13-inch rectangle on floured surface. Transfer to pan, pressing into corners and up sides. Trim overhang to ¾ inch.
- Spread apple mixture evenly over crust. Roll second dough piece into 16×11-inch rectangle and drape over filling. Fold bottom crust overhang over top crust edge and crimp to seal. Cut 9 slits in top for steam.
- Brush with egg wash and sprinkle with coarse sugar if desired. Bake 40-45 minutes until crust is golden brown and filling bubbles. Cool completely on wire rack before slicing, about 45 minutes.
Notes
- Keep butter and water ice cold for flakiest crust
- Don't overwork the dough or it will become tough
- Use a mix of tart and sweet apples for best flavor balance
- Let pie cool completely before slicing for clean cuts
- Store covered at room temperature up to 2 days or refrigerate up to 5 days