Apple slab pie is a fantastic dessert for a party! It\u2019s essentially a large apple pie baked in a flat pan and cut into squares for serving. What could be better?<\/p>\n
Ingredients:
\nFor the Base:
\n3 and 3\/4 cups all-purpose flour (470 grams)
\n1 1\/2 tablespoons sugar
\n1 1\/2 teaspoons table salt
\n3 sticks unsalted butter (each stick 12 oz or 340 grams), cut into small pieces and kept very cold
\n3\/4 cup very cold water
\nFor the Apple Mixture:
\n3 1\/2 to 4 pounds apples, peeled, cored, and chopped into 1\/2-inch pieces (about 10 cups)
\nSqueeze of lemon juice
\n2\/3 to 3\/4 cup sugar (adjust based on the sweetness of your apples)
\n3 tablespoons cornstarch
\n1 teaspoon ground cinnamon
\n1\/4 teaspoon ground nutmeg
\n1\/4 teaspoon ground allspice
\n1\/8 teaspoon table salt
\nTo Finish:
\n2 tablespoons heavy cream OR 1 beaten egg mixed with 1 tablespoon of water
\nInstructions:<\/p>\n
Please Head On keep on Reading (>) for the instructions:Instructions:
\nPrepare the Dough:
\nIn a large bowl, mix together the flour, sugar, and salt. Add the cold butter pieces and toss to coat them with flour.
\nUsing your hands, a pastry blender, or two knives, break the butter into small pieces, slightly larger than peas.
\nGradually add 1\/2 cup of cold water and stir with a rubber spatula until the dough begins to come together. If it\u2019s still dry, add a little more water, one tablespoon at a time, until the dough forms a soft, slightly loose ball.
\nDivide the dough into two portions\u2014one slightly larger than the other. The larger portion will be for the bottom crust. Shape each portion into a 1-inch thick rectangle. Wrap each piece in plastic wrap and refrigerate for at least 2 hours.
\nPrepare the Filling:
\nIn a large bowl, toss the apple pieces with lemon juice.
\nIn a medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and stir to coat them evenly. Set aside.
\nAssemble the Slab Pie:
\nPreheat the oven to 375\u00b0F (190\u00b0C). Line a 10\u00d715-inch baking sheet with parchment paper.
\nOn a floured surface, roll out the larger dough portion into an 18\u00d713-inch rectangle. Transfer the dough to the prepared pan, gently pressing it into the corners. Let the edges of the dough overhang the sides of the pan slightly. Place the pan in the fridge while rolling out the second piece of dough.
\nRoll the second piece of dough into a 16\u00d711-inch rectangle. Keep it in the fridge while preparing the pie.
\nPour the apple filling (and any juices) onto the bottom crust in the pan. Don\u2019t worry if the apples seem piled high\u2014they will shrink as they bake.
\nLay the second piece of dough over the apples. Trim both dough layers so they overhang the pan by about 3\/4 inch. Crimp the edges to seal.
\nBrush the top crust with heavy cream or egg wash. Use a sharp knife to make several 1-inch slits in the crust to allow steam to escape during baking.
\nPlace the pie pan on a larger baking sheet to catch any spills. Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits.
\nLet the pie cool on a wire rack for at least 45 minutes before cutting and serving.<\/p>\n\n