4 EASY APPLE SLAB PIE RECIPE

by Friend Recipes

A large but cozy pie created from the Perfect Apple Slab Pie recipe, it bursts out of the pie pan and is sure to impress everyone who tries it. Flaky pie crust is baked between layers of sweet, soft, and mildly spiced fresh apple filling for a delight that belongs on any dessert table.

Apple pie is a perennial favorite. Rolling this sheet cake into any shape that fits on the sheet pan is easier than rolling a regular cake.

INGREDIENTS REQUIRED FOR THIS DISH:

To make the crust:

  • 470 grams or 3 3/4 cups of all-purpose flour
  • Sugar: 1 1/2 teaspoons Table salt: 1 1/2 teaspoons
  • Unsalted butter, cubed, in three sticks (12 oz. or 340 g), kept extremely cold
  • 3/4 cup of extremely cold water

To make APPLE FILLING:

  • 3 1/2 to 4 pounds peeled, cored, and roughly 1-inch-thick sliced ​​apples (about 10 cups)
  • Juice of one squeezed lemon
  • 2-3/4 cups sugar (depending on how sweet you like your cake and how sweet you like your apples)
  • 3 tablespoons of cornstarch
  • 1 level teaspoon of ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon of table salt

COMPLETION:

  • 2 spoons of heavy cream or 1 beaten egg with 1 spoon of water

TIPS FOR MAKING APPLE SLAB PIE:

  • Preparing the crust Sift the flour into a large, wide bowl. Add salt and sugar. Add cubes of butter and cover everything with flour. Just slightly larger than the size of a pea, crumble the butter with the first three fingers of each hand. Alternatively, you can use two knives or a powerful pastry blender for this. I prefer to use my fingers.
  • Using a rubber spatula, mix in 1/2 cup water until the water is absorbed and the dough comes together after the mixture seems smooth and crumbly and the butter has been crumbled. If the dough is still dry and crumbly, add 1 tablespoon of water at a time to the last 1/4 cup of water until it starts to come together. Mix the dough with your hands until it forms a soft, almost loose ball.
  • Roll out two pieces of pie dough, one of which should be slightly larger than the other. A larger ingredient is required for the bottom crust. One portion should be transferred to a piece of plastic wrap and shaped into a rectangle about an inch thick.
  • If necessary, bind the dough with plastic wrap. Repeat with the remaining dough. Chill the dough in the fridge for at least 2 hours before using.
  • To make the filling, combine the apple chunks and lemon juice in a very large bowl. In a medium saucepan, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Apples should be well coated with a sugar and spice mixture before storage.
  • To assemble the sheet cake: Set the oven to 375° F. A piece of parchment paper should be used to line the bottom of a jellyroll or baking sheet that measures 10 by 15 inches. Do not worry if your pan is slightly smaller than this (like mine); this recipe will turn out well anyway; you will just have some extra dough.
  • On a lightly floured surface, roll the larger piece of dough into an 18-by-13-inch rectangle. Transfer the piece to the pan, overlap the edges of the dough on the sides, and only gently press into the inside and corners of the mold. While you roll, the second piece of dough into a 16 x 11-inch rectangle and place the pan in the refrigerator or freezer.
  • It may seem like too many apples, but they will cook. Remove the pan from the fridge or freezer and pour the apples and juices over the batter inside. Cover the apples with the second piece of dough. Trim the dough so that the top and bottom edges hang about 3/4 inch from the edge of the pan. Seal the edges tightly with your fingers.
  • Apply egg powder or thick cream to the surface of the dough. Make many 1-inch slits in the top of the dough with a sharp knife to allow steam to escape during baking. Place the entire sheet on a larger sheet; you will want to catch any spills there rather than on the bottom of the oven.
  • Bake for 40 to 45 minutes or until the filling bubbles through the holes in the crust and the top crust is a nice golden brown. Let the pan cool on a wire rack for at least 45 minutes before slicing and serving.

HOW CAN APPLE SLAB PIE BE STORED FOR A LONG TIME?

You can store it in the fridge for up to 5 days and in the freezer for up to 3 months.

APPLE SLAB PIE

Recipe by Alexandra Jo
Servings

4

servings
Prep time

3

minutes
Cooking time

45

minutes

Ingredients

  • To make the crust:
    470 grams or 3 3/4 cups of all-purpose flour

  • Sugar: 1 1/2 teaspoons Table salt: 1 1/2 teaspoons

  • Unsalted butter, cubed, in three sticks (12 oz. or 340 g), kept extremely cold

  • 3/4 cup of extremely cold water

  • To make APPLE FILLING:
    3 1/2 to 4 pounds peeled, cored, and roughly 1-inch-thick sliced ​​apples (about 10 cups)

  • Juice of one squeezed lemon

  • 2-3/4 cups sugar (depending on how sweet you like your cake and how sweet you like your apples)

  • 3 tablespoons of cornstarch

  • 1 level teaspoon of ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground allspice

  • 1/8 teaspoon of table salt

  • COMPLETION:
    2 spoons of heavy cream or 1 beaten egg with 1 spoon of water

Directions

  • Preparing the crust Sift the flour into a large, wide bowl. Add salt and sugar. Add cubes of butter and cover everything with flour. Just slightly larger than the size of a pea, crumble the butter with the first three fingers of each hand. Alternatively, you can use two knives or a powerful pastry blender for this. I prefer to use my fingers.
  • Using a rubber spatula, mix in 1/2 cup water until the water is absorbed and the dough comes together after the mixture seems smooth and crumbly and the butter has been crumbled. If the dough is still dry and crumbly, add 1 tablespoon of water at a time to the last 1/4 cup of water until it starts to come together. Mix the dough with your hands until it forms a soft, almost loose ball.
  • Roll out two pieces of pie dough, one of which should be slightly larger than the other. A larger ingredient is required for the bottom crust. One portion should be transferred to a piece of plastic wrap and shaped into a rectangle about an inch thick.
  • If necessary, bind the dough with plastic wrap. Repeat with the remaining dough. Chill the dough in the fridge for at least 2 hours before using
  • To make the filling, combine the apple chunks and lemon juice in a very large bowl. In a medium saucepan, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Apples should be well coated with a sugar and spice mixture before storage.
  • To assemble the sheet cake: Set the oven to 375° F. A piece of parchment paper should be used to line the bottom of a jellyroll or baking sheet that measures 10 by 15 inches. Do not worry if your pan is slightly smaller than this (like mine); this recipe will turn out well anyway; you will just have some extra dough.
  • On a lightly floured surface, roll the larger piece of dough into an 18-by-13-inch rectangle. Transfer the piece to the pan, overlap the edges of the dough on the sides, and only gently press into the inside and corners of the mold. While you roll, the second piece of dough into a 16 x 11-inch rectangle and place the pan in the refrigerator or freezer.
  • It may seem like too many apples, but they will cook. Remove the pan from the fridge or freezer and pour the apples and juices over the batter inside. Cover the apples with the second piece of dough. Trim the dough so that the top and bottom edges hang about 3/4 inch from the edge of the pan. Seal the edges tightly with your fingers.
  • Apply egg powder or thick cream to the surface of the dough. Make many 1-inch slits in the top of the dough with a sharp knife to allow steam to escape during baking. Place the entire sheet on a larger sheet; you will want to catch any spills there rather than on the bottom of the oven.
  • Bake for 40 to 45 minutes or until the filling bubbles through the holes in the crust and the top crust is a nice golden brown. Let the pan cool on a wire rack for at least 45 minutes before slicing and serving.

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