Grandma's Classic Apple Slab Pie
Indulge in the timeless delight of Grandma's Classic Apple Slab Pie! This recipe brings together flaky, buttery crust enveloping a rich, cinnamon-spiced apple filling. Perfect for gatherings or family dinners, this easily shareable dessert serves up slices of nostalgia and warmth. Each bite reveals tender, juicy apples enhanced by a dash of nutmeg and allspice, making it a celebration of autumn's bounty. Top it with a sweet glaze for an extra touch of sweetness, or enjoy it à la mode with a scoop of vanilla ice cream. Your kitchen will be filled with the cozy aroma of baked apples and spices, creating memories with every slice.
N/A
Servings
350
Calories
14
Ingredients
Ingredients
all-purpose flour
3 3/4 cups (measured)
sugar
1 1/2 tablespoons (measured)
salt
1 teaspoon (measured)
unsalted butter
1 1/2 cups (chilled and cubed (3 sticks))
ice water
3/4 cup (very cold)
apples
3 1/2-4 lbs (peeled, cored, and chopped into approx 1/2 inch chunks (about 8 cups))
cornstarch
3 tablespoons (measured)
cinnamon
1 teaspoon (measured)
ground nutmeg
1/4 teaspoon (measured)
ground allspice
1/4 teaspoon (measured)
salt
1/8 teaspoon (measured)
heavy cream or egg wash
2 tablespoons (for brushing)
confectioners' sugar
1/2 cup (for glaze)
milk or liquid of choice
1 tablespoon (for glaze, plus a drop or two more if needed)
Instructions
1
Prepare the pie crust by whisking together the all-purpose flour, sugar, and salt in a large mixing bowl. Cut the chilled butter into the flour mixture using a pastry blender, two forks, or your fingertips until the largest pieces resemble peas.
2
Gradually add the very cold ice water, stirring with a rubber spatula until the mixture forms a craggy mass. Using your hands, gently knead the dough just a couple of times to form a ball. Divide the dough into two halves, with one slightly larger than the other, wrap each half in plastic wrap, and flatten into discs.
3
Chill the dough in the refrigerator for at least one hour, or store it in the freezer for one to two months. If frozen, defrost in the refrigerator for a day before use.
4
Preheat the oven to 375°F (190°C). Line the bottom of a 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
5
Prepare the filling by tossing the peeled and chopped apples in a large bowl with lemon juice until thoroughly coated. Add the cornstarch, cinnamon, nutmeg, allspice, and salt, mixing well to coat the apples evenly.
6
On a lightly floured surface, roll out the larger dough disc into an 18x13 inch rectangle. Carefully transfer the dough to the prepared baking sheet, making sure it fits the corners of the pan. Trim any excess dough to about 3/4 inch around the edges.
7
Pour the apple mixture into the crust, spreading it evenly across the base.
8
Roll out the smaller dough disc into a 16x11 inch rectangle and place it over the apple filling. Fold the overhanging bottom crust over the edges of the top crust to seal them together. Cut small slits into the surface to serve as vents.
9
Brush the top crust with heavy cream or an egg wash to enhance browning. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
10
Allow the pie to cool on a wire rack for about 45 minutes before glazing. In a medium-sized bowl, whisk together the confectioners' sugar and your choice of liquid until a pourable glaze is achieved. Drizzle the glaze over the top of the pie.
11
Serve the slab pie in squares or rectangles, warm or at room temperature. Store leftovers at room temperature for up to 3 days.
Nutrition Information
20g
Fat
46g
Carbs
2.5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Classic Apple Slab Pie?
It is a large-format dessert featuring a flaky, buttery crust and a rich, cinnamon-spiced apple filling, perfect for gatherings.
What are the main ingredients for the crust?
The crust is made with all-purpose flour, sugar, salt, unsalted butter, and ice water.
How much butter is used in this recipe?
The recipe calls for 1.5 cups of unsalted butter, which is equivalent to 3 sticks.
What size baking pan should I use?
You should use a 10x15x1 inch baking sheet or a jellyroll pan.
How should the apples be prepared?
The apples should be peeled, cored, and chopped into approximately 1/2 inch chunks, totaling about 8 cups.
What spices are included in the apple filling?
The filling is seasoned with cinnamon, ground nutmeg, and ground allspice.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the dough need to chill?
The dough should chill in the refrigerator for at least one hour before rolling.
Can I freeze the pie dough?
Yes, the dough can be stored in the freezer for one to two months.
How do I defrost frozen dough?
Defrost the frozen dough in the refrigerator for one full day before you plan to use it.
How should I prepare the baking pan?
Line the bottom of the 10x15x1 inch baking sheet with parchment paper.
What size should I roll out the bottom crust?
Roll the larger dough disc into an 18x13 inch rectangle to fit the pan and its edges.
What size should the top crust be?
Roll the smaller dough disc into a 16x11 inch rectangle.
How do I seal the slab pie?
Fold the overhanging bottom crust over the edges of the top crust to seal them together.
Why do I need to cut slits in the top crust?
Slits are cut into the surface to serve as vents for steam to escape during baking.
What should I brush on the top crust before baking?
Brush the top with heavy cream or an egg wash to help the crust brown beautifully.
How long does the apple slab pie bake?
Bake the pie for 40 to 45 minutes.
How do I know when the pie is finished baking?
The pie is done when the crust is golden brown and the apple filling is bubbling.
How long should the pie cool before adding the glaze?
Allow the pie to cool on a wire rack for about 45 minutes before applying the glaze.
What is in the pie glaze?
The glaze is made by whisking together confectioners' sugar and milk or your choice of liquid.
How should I serve the slab pie?
The pie is best served in squares or rectangles, either warm or at room temperature.
Can I serve this pie with ice cream?
Yes, it is excellent served a la mode with a scoop of vanilla ice cream.
How long can I store leftovers?
Leftovers can be stored at room temperature for up to 3 days.
How many calories are in one serving?
Each serving contains approximately 350 calories.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many carbohydrates are in a slice?
One serving contains 46 grams of carbohydrates.
Does the pie contain any fiber?
Yes, there are 2 grams of fiber per serving.
What is the protein content of the pie?
Each serving provides 2.5 grams of protein.
What is the purpose of cornstarch in the filling?
Cornstarch is mixed with the apples to help thicken the juices as they bake.
What makes this a 'slab' pie?
It is baked in a large, shallow rectangular pan instead of a traditional round pie dish, making it easier to serve to large groups.