Apple pie baked on a sizable baking sheet and served in squares is known as apple slab pie and is perfect for parties. What could possibly be better?!.
What can I say? This apple slab pie recipe is the stuff that Thanksgiving and fall baking fantasies are made of!
Okay, so this bourbon pumpkin tart is still cool in my book, but you get what I mean when I say forget pumpkin pie.
This slab pie will easily feed a crowd if you’re cooking for Thanksgiving, Friendsgiving, Hanukkah, a housewarming party, or a Christmas party. You get the idea.
Here is 3 recipe(s):
Apple Slab Pie with Crumble Topping
Make apple pie for a large group using this simplified, streusel-topped recipe for the traditional American dessert.
Prep: 35min
Total: 1h45min
Yield: 15
Serving Size: 1 Serving
Nutritional Information: Serving Size 1 Serving, Calories 300, Carbohydrate 43, Cholesterol 20, Fat 2, 1/2, Fiber 1, Protein 2, Saturated Fat 7, Sodium 190, Sugar 20, and Trans Fat 0.
Ingredients:
- 1 box (14. PillsburyTM Pie Crusts, 1 oz each, chilled; soften as directed on box.
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons apple pie spice or ground cinnamon
- 9 cups thinly sliced peeled apples (9 medium)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup quick-cooking or old-fashioned oats
- 1/2 cup cold butter, cut into small pieces
Instruction:
- Heat oven to 425°F. Remove pie crusts from pouches. Roll out the crusts and stack them on a lightly dusted surface. Roll to 17×12-inch rectangle.
- Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan.
- Combine 1/2 cup sugar, 3 tablespoons flour, and apple pie spice in a large bowl. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
- Mix the Streusel ingredients in a medium bowl, adding the butter and stirring until the mixture is crumbly. Sprinkle evenly over apples.
- Bake for 33 to 38 minutes, or until the streusel is browned, the filling is bubbling, and the crust is golden brown. Cool on cooling rack 45 minutes before serving.
Apple Slab Pie
Apple pie baked on a sizable baking sheet and served in squares is known as apple slab pie and is perfect for parties. What could possibly be better?!.
Prep: 45min
Total: 4h15min
Ingredients:
- 3 ¾ cups (470 grams) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz or 340 grams) of cubed, ice-cold unsalted butter
- ¾ cup very cold water
- Peeled, cored, and chopped into roughly 1-inch chunks, 3 1/2 to 4 pounds of apples (about 10 cups)
- Squeeze of lemon juice
- Depending on how sweet you prefer your pie and how sweet the apples are, use 2/3 to 3/4 cup sugar.
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp table salt
- 1 egg beaten with 1 tbsp water, or 2 tbsp heavy cream
Instruction:
- Measure the flour into a sizable, broad bowl to make the crust. Whisk in the sugar and salt. Add the butter cubes and sprinkle the flour over everything. Just slightly larger than pea-sized, break up the butter using the first three fingers of both hands. You can also use two knives or a powerful pastry blender for this. I prefer using my fingers.
- Use a rubber spatula to stir in 1/2 cup of water until the water is absorbed and the dough begins to come together once the mixture appears uniform, crumbly, and the butter has been broken up. Add up to the final 1/4 cup of water, 1 tablespoon at a time, if the dough is still dry and crumbly, until it just begins to come together. Using your hands, combine the dough until it forms a soft, nearly loose ball. Make two pieces of pie crust, one a little bigger than the other. You’ll need the larger piece for the bottom crust. Place one piece on a piece of plastic wrap and shape it into a rectangle with a thickness of about 1 inch. If necessary, use the plastic wrap to aid in bringing the dough together. Repeat with the remaining dough. Before using, the dough must be chilled in the refrigerator for at least two hours.
- To make the filling, combine the apple chunks and lemon juice in a very large bowl. In a medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. The apples should be coated thoroughly with the sugar-spice mixture before being set aside.
- Set the oven to 375° F to prepare the slab pie. A piece of parchment paper should be used to line the bottom of a jelly roll pan or baking sheet that is 10 inches by 15 inches in size. You won’t have any problems with this recipe if your pan is a little smaller than this (as mine was); you’ll just have a little extra dough leftover.
- The larger piece of dough should be rolled out with a rolling pin into a rectangle that is 18 by 13 inches on a well-floured surface. Transfer the piece to the pan, draping the dough’s edges over the pan’s sides and only gently pressing the dough into the pan’s interior and corners. While rolling out the second piece of dough into a 16×11-inch rectangle (you want to keep the dough in the pan as cold as possible), place the pan in the refrigerator or freezer.
- It may seem like there are way too many apples, but they will cook down. Remove the pan from the refrigerator or freezer and pour the apples and juices over the dough in the pan. Drape the second sheet of dough over the apples. Trim the dough so that the top and bottom edges hang by about 34 of an inch above the pan’s edge. Seal up the edges tightly with your fingers.
- Apply egg wash or heavy cream to the dough’s top. Make numerous 1-inch slits in the top of the dough with a sharp knife to allow steam to escape during baking. Place the entire baking sheet on a larger baking sheet; you’ll want to catch any spills there rather than on the oven’s bottom (trust me on this).
- Bake for 40 to 45 minutes, or until the filling is bubbling through the holes in the top crust and it is nicely browned. Before cutting and serving, allow the pan to cool on a wire rack for at least 45 minutes (see note below).
Apple Slab Pie (+Video)
Your favorite apple pie flavors are baked in a sizable pan, glazed, and served in square slices in this modern take on a classic.
Prep: 15min
Total: 50min
Serving Size: 1 serving
Serving Size: 1 serving, calories 472 kcal, 80 g carbohydrate, 4 g protein, 16 g fat, 5 g saturated fat, 1 g trans fat, 3 mg cholesterol, 285 mg sodium, 4 g fiber, 47 g sugar, and 9 g unsaturated fat.
Ingredients:
- 4 refrigerator pie crusts
- 9 cups Granny Smith apples (peeled and thinly sliced)
- 1 ½ 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
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1 ¼ cups powdered sugar
Instruction:
- Preheat the oven to 425°F. As instructed on the box, leave the pie crusts out to come to room temperature.
- Set two of the pie crusts atop one another on a work surface that has been lightly dusted with flour. Roll it out to a rough rectangle that is 18×12 inches using a rolling pin.
- Place the crust in a jelly roll pan measuring 10x15x1 inches, forming it in the pan with the extra crust extending over the sides. Set aside.
- Sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt should all be combined in a large bowl. Stir together until fully combined.
- Spoon the apples evenly onto the crust.
- Roll out the final two pie crusts once more to create an 18×12 rectangle. Place them on top of the pan.
- Trim the edges and tuck the top crust under the bottom. Cut slits in the top crust so air can escape.
- 30 to 35 minutes of baking, after the first 15 minutes, tent with foil. Bake until golden brown. After 35 minutes, if you still think it needs more browning, remove the foil and continue to watch it closely until the color you want is achieved.
- Place on a wire rack to cool for 1 hour.
- Place the milk in a small saucepan and heat it over medium-low while the pie is cooling. Stir it occasionally, remove it from the heat as soon as it begins to bubble, and then whisk in the butter. When it has reached room temperature, whisk in the powdered sugar.
- Apply the glaze with a pastry brush after the pie has cooled for an hour. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice and serve.
Apple Slab Pie | Pillsbury Recipe
FAQ
Should I cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
Should you Prebake the bottom crust of an apple pie?
But prebaking your pie’s crust is the only surefire way to ensure that it will be golden brown, crisp, and delectable — just as appetizing as its filling — Yes, you heard correctly: bake the bottom crust first, then add the filling.
Do you have to cook the bottom pie crust before filling?
Most tart, pie, and quiche recipes call for pre-baking to prevent sogginess in the finished product. Pre-baking also keeps your fillings and shells from becoming undercooked. Pre-baking is a must for no-bake pie recipes or you risk getting a goopy bite everywhere.
How do you bake an apple pie so the bottom crust is not soggy?
Tip#4: The Best Way to Avoid a Soggy Bottom Pie Adding a little cornstarch to the bottom of your crust, before filling the pie with apples, will create a barrier to moisture and will ensure a crisp bottom crust! It’s the simplest trick that I learned from my Aunt Nancy, the “original” pie boss of my family!.