Apple Slab Pie
Servings 12 people
Apple Slab Pie has warm, tender spiced apple filling that's sandwiched between a layer of flaky crust and finished off with a coat of glaze! Cooks in just 35 minutes!
Ingredients
Pie
- 4 refrigerated pie crusts or 2 batches double pie crust recipe of choice
- 9 cups Granny Smith apples peeled and thinly sliced
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
Glaze
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1¼ cups powdered sugar
Instructions
- Preheat the oven to 425°F. Leave the pie crusts out to come to room temperature per the directions on the box. Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18x12 inches.
- Using a 10x15x1 jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
- In a large bowl, add the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir together until fully combined. Spoon the apples evenly onto the crust.
- Again, roll out the last two pie crusts into an 18x12-inch rectangle. Place the on top of the pan. Tuck the top crust under the bottom and crimp the edges. Slice slits in the top crust so air can escape while baking.
- Bake for 30 to 35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
- Place on a wire rack to cool for 1 hour.
- While the pie is cooling, place the milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the what, and whisk in the butter. Let it cool to room temperature and then whisk in the powdered sugar.
- After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool 30 more minutes, slice and serve.
Notes
- There are 2 pie crusts in each refrigerated box, so you only need two boxes to get the 4 crusts needed for this recipe.
- You will have glaze leftover, save it to serve as a drizzle over the pie if desired. Or, you can continue to glaze it every 30 minutes until you have used it all up.
- You can use any baking apples for this recipe including, Honeycrisp, Braeburn, or pink lady!
- Add whipped cream or ice cream for serving!
- How To Store: Keep any leftover Apple Slab Pie covered with plastic wrap. Store at room temperature and enjoy within 2-3 days.
- How To Freeze: Freeze fully baked and cooled pie for up to 3 months. Wrap tightly in a double layer of plastic wrap then in aluminum foil. Thaw in the fridge then let get to room temperature before serving.
- Can I Use This Filling With A Puff Pastry Instead? Yes, you can! This filling would go great inside a buttery, flaky puff pastry!
- What If I Don’t Have A Jelly Roll Pan? If you don’t have a jelly roll pan you could also use a baking half sheet pan. Just make sure the size pan you use is as close to a 10x15x1 baking sheet as possible.
- Can I Leave The Nutmeg Out Of This Recipe? You sure can! I would just recommend replacing it with more cinnamon
Nutrition
Calories: 472kcal | Carbohydrates: 80g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 285mg | Potassium: 169mg | Fiber: 4g | Sugar: 47g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg
Find it online: www.sugarandsoul.co/apple-slab-pie/