Apple Slab Pie
There's something so heartwarming about baking a pie, especially when it’s filled with sweet, juicy apples. This apple slab pie recipe is not just easy and quick, but it's also a great way to serve a crowd.
Equipment
- Large bowl
- Baking Sheet or Jelly Roll Pan
- Rolling Pin
Ingredients
For the Pie Filling
- 4 cups thinly sliced peeled apples (about 4 medium apples)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp cornstarch
- 2 tbsp unsalted butter cut into small pieces
For the Crust
- 1 package refrigerated pie crusts (14.1 ounces, 2 crusts)
- 1 egg beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, combine the sliced apples, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, salt, and cornstarch. Toss until the apples are evenly coated.
- Step 3: Roll out one pie crust and fit it into a rimmed baking sheet or jelly roll pan, pressing it into the corners.
- Step 4: Pour the apple mixture into the crust, spreading it out evenly. Dot the top with small pieces of butter.
- Step 5: Roll out the second pie crust and place it over the apple filling. Trim any excess crust hanging over the edges, and crimp the edges to seal.
- Step 6: Cut slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar.
- Step 7: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Step 8: Allow to cool before slicing and serving.
Notes
To store your delicious apple slab pie, keep it covered at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze it for up to 3 months!