apple slab pie

Slab pies feed a crowd and this simple apple slab pie with maple icing is always a crowd-pleaser!

Apple Slab Pie with Maple Icing

(500 grams) all-purpose flour (spoon & leveled)

salt

sugar

(180 milliliters) very cold ice water

egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15 milliliters) milk

(135 grams) granulated sugar

(31 grams) all-purpose flour

Tablespoons (30 milliliters) fresh lemon juice

vanilla extract

cinnamon

cloves

nutmeg

(90 grams) confectioners’ sugar, sifted

2 Tablespoons (30 milliliters) pure maple syrup

milk

Make the pie crust

 Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.

Make the filling

Mix all of the filling ingredients together in a large bowl. Set aside.

Roll out the chilled pie crust: 

Remove 1 disc of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18&#215;13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10&#215;15 inch jelly roll pan; there will be overhang on the sides&#8211; trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.

Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust&#8217;s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.

Bake the slab pie for about 40-46 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).

Before serving, whisk all of the glaze ingredients together and drizzle over pie. Cut into slices and serve. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

I am a longtime baker and pies are my thing. I even purchased new 10 x 15 in baking sheets. From my perspective I think the pastry was extremely skimpy.  Rule of thumb is not to handle crust dough too much. Too much handling. If I ever make this again, I will use my regular crust.

I made this today for my husband. When I sent him a picture of it, I got an OMG. He doesn’t do all caps so it’s something. Thank you for the inspiration

Wowza! I just made this and everyone told me it was literally the best pie they had ever eaten! Followed the recipe to a T and it turned out perfectly!

I took this to my book club Today and everyone loved it!!  

I am coming to this party late, but boy am I glad I found this recipe! I made this for my book club this week and everyone loved it and wanted the recipe! I also made your soft and thick snickerdoodle recipe and it was a huge hit! I have been searching for a thick snickerdoodle recipe for years; this will be my one and only from now on! Stuck some soft caramels in some too!  Made your sprinkle sugar cookies as well. They tasted great, but were a bit flat, even though I refrigerated the dough. I will be trying your snickerdoodle cake recipe soon as well!
I gotta say, you know what you’re doing girl! Keep these great recipes coming!

A classic, right out of your own kitchen.

Chicago-Style Bakery Apple Slices

all-purpose flour

unsalted butter, chilled (2 1/2 sticks)

ice water, plus more as needed

apple pie filling (canned is fine)

unsalted butter, softened

vanilla

In a large bowl, stir together the flour, sugar, and salt.

Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.

(Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)

Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.

Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to -- dough shouldn't be sticky. You should be able to see small pieces of butter throughout the dough.

On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.

Wrap each rectangle in plastic wrap and chill at least 30 minutes.

When ready to bake, preheat oven to 400°F and set aside a 9x13-inch jelly roll pan.

Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.

Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don't worry too much about sealing completely.

Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.

Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

(500 grams) all-purpose flour (spooned & leveled)

Remove 1 disc of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18&#215;13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10&#215;15-inch jelly roll pan; there will be overhang on the sides—trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.

Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust&#8217;s overhang over the edges. Seal them shut with your fingers and crimp the pie crust edges with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.

This is a fantastic recipe and perfect for taking to a potluck.  I made a lattice top without the glaze and it turned out beautifully. The crust was amazing. This is one of several recipes of Sally's that I and my daughter have used and we've always been pleased.

Nice, easy recipe. I did add walnuts and that was nice. However, although this crust was tasty and puffed nicely, bake this on a parchment lined half sheet pan. I cannot emphasize this enough. The butter oozed from the crust and smoked us out of the house! It was a giant mess. But it was still very nice and tasty

This came together just as described. It turned out beautifully. Will definitely make again!

Apple slab pie is party pie! It's an apple pie baked on a large baking sheet and served in squares. What could possibly be better?!

Apple Slab Pie

¾ cups (470 grams) all-purpose flour

½ tbsp sugar

½ tsp table salt

(12 oz

water

lemon juice

sugar (depending on how sweet you

cornstarch

¼ tsp ground allspice

⅛ tsp table salt

tbsp heavy cream

To make the crust: Measure the flour into...

To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.

Once the mixture looks sort of uniform, slightly...

Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.

To make the filling: In a very large bowl,...

To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.

To assemble the slab pie: Preheat the oven to...

To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.

Roll out the larger piece of dough on...

Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).

Remove the pan from the fridge/freezer and pour...

Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.

Brush the top of the dough with the...

Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).

Bake for 40 to 45 minutes, until the...

Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).

https://mediavine-res.cloudinary.com/video/upload/hb8iduzu4wq4cy8e5a4b.mp4

Apple slab pie is party pie! It's an apple pie baked on a large baking sheet and served in squares. What could possibly be better than pie for a crowd?!

Top 4 apple slab pie recipes from across the web

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Apple Slab Pie with Maple Icing

Chicago-Style Bakery Apple Slices

Apple Slab Pie with Maple Icing

Apple Slab Pie

Top 4 apple slab pie recipes from across the web

The most viewed apple slab pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Slab Pie with Maple Icing

Chicago-Style Bakery Apple Slices

Apple Slab Pie with Maple Icing

Apple Slab Pie

The most viewed apple slab pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine