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Apple Slab Pie

This apple slab pie is the pie you make when a slice just isn't enough for everyone at the table.
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings: 20 slices
Calories: 310kcal

Ingredients

Crust

  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups cold unsalted butter, cubed
  • 2 large egg yolks, beaten
  • 1 cup cold water

Filling

  • 10 cups tart apples, peeled and thinly sliced about 8 medium Granny Smith
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 3 tbsp unsalted butter, cubed

Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions

  • Whisk 5 cups flour, 1 teaspoon salt, and 1 teaspoon baking powder, then cut in 2 cups cold cubed butter until the mixture looks like coarse crumbs. Stir in 2 beaten egg yolks and 1 cup cold water just until the dough comes together.
  • Divide the dough in half, wrap, and chill for 30 minutes. Roll one half into an 11x16-inch rectangle and press it into the bottom of a greased 10x15-inch pan, letting the edges hang slightly over the sides.
  • In a large bowl, mix 10 cups thinly sliced tart apples with 1 cup granulated sugar, ⅓ cup flour, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, and 2 tablespoons lemon juice.
  • Spread the apple mixture evenly over the bottom crust and dot with 3 tablespoons cubed butter. Roll the second half of dough over the filling, then trim, crimp, and cut a few vents in the top.
  • Brush the top with milk and sprinkle with sugar. Bake at 400°F for 45-50 minutes, until the crust is deep golden and the filling bubbles through the vents.
  • Let the pie cool for at least 1 hour, then whisk 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla, and a pinch of salt into a glaze. Drizzle over the top before slicing into squares.

Notes

Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Freeze the baked, unglazed pie tightly wrapped for up to 2 months.