Apple pie is more than just a dessert—it’s a cherished tradition in many homes, evoking warm memories of family gatherings and special occasions. When you think of apple pie, you might picture a classic round pie with a lattice crust, but let me introduce you to a variation that’s equally delightful and much more shareable: the Apple Slab Pie. This larger, sheet-pan version of the traditional apple pie is perfect for feeding a crowd and brings a new twist to an old favorite.
Growing up, my family had a tradition of making apple pie every Thanksgiving. My grandmother, with her signature apron and cheerful smile, would prepare the dough and slice the apples while we kids would help by mixing the sugar and cinnamon. The kitchen would be filled with the sweet aroma of baking apples, and the pie would be the highlight of the dessert table. This Apple Slab Pie brings back those warm memories, offering the same delicious flavors and comfort of a traditional apple pie but in a more practical, easy-to-serve form.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 15
Ingredients
1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter
2 egg yolks, beaten
4 tablespoons water
8 apples – peeled, cored and cut into thin wedges
2 tablespoons lemon juice
1 ¾ cups white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
⅔ cup brown sugar
1 teaspoon ground cinnamon
⅔ cup butter
Directions:
Prepare the Crust:
Start by preheating your oven to 350 degrees F (175 degrees C). This ensures your oven is at the right temperature for even baking.
In a large bowl, combine 1 ½ cups all-purpose flour, 1 ½ tablespoons white sugar, ½ teaspoon baking powder, and ¼ teaspoon salt. These dry ingredients form the base of your crust and will help create a tender, flaky texture.
Next, cut in ½ cup cold butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving that desirable flakiness in your crust.
In a separate small bowl, blend 2 egg yolks with 4 tablespoons of cold water. Add this mixture to the flour and butter mixture. Stir until the dough begins to come together. If the dough is too dry, add a little more water, one tablespoon at a time, until it forms a cohesive mass.
On a lightly floured surface, roll out the dough to fit the bottom of a 10×15-inch baking pan. Gently transfer the rolled dough to the pan, pressing it into the corners and up the sides. This will create a sturdy base for your apple filling.
Prepare the Filling:
In a large bowl, toss the thin apple wedges with 2 tablespoons of lemon juice. This prevents the apples from browning and adds a touch of tartness that balances the sweetness of the pie.
Add 1 ¾ cups white sugar, 2 tablespoons all-purpose flour, and ½ teaspoon ground cinnamon to the apples. The flour helps to thicken the filling as it bakes, while the sugar and cinnamon enhance the flavor. Toss the mixture until the apples are well coated.
Pour the apple filling into the prepared crust, spreading it out evenly. Dot the filling with 2 tablespoons of butter, cutting it into small pieces and scattering them over the apples. This will add richness and flavor to the filling as it bakes.
Prepare the Crumb Topping:
In a medium bowl, combine 1 cup all-purpose flour, ⅔ cup brown sugar, and 1 teaspoon ground cinnamon. The brown sugar adds a touch of caramel flavor to the topping, which complements the apples beautifully.
Cut in ⅔ cup cold butter until the mixture is crumbly. You can use a pastry cutter, fork, or your fingers to achieve this. The crumbly texture of the topping will create a delightful contrast to the soft, baked apples.
Sprinkle the crumb topping evenly over the apple filling. Make sure to cover the apples completely to ensure a crunchy, golden finish.
Bake the Pie:
Place the pie in the preheated oven and bake for about 1 hour, or until the topping is golden brown and the filling is bubbly. The time may vary slightly depending on your oven, so keep an eye on it.
Once done, remove the pie from the oven and let it cool on a wire rack before serving. This cooling period allows the filling to set, making it easier to cut into neat squares or slices.
Variations and Substitutions:
Fruit Choices: While this recipe is classic with apples, you can experiment with other fruits such as pears, berries, or peaches. If using berries, you may want to reduce the sugar slightly, as they are often sweeter than apples.
Spices: Feel free to adjust the spices to suit your taste. Adding a pinch of nutmeg or a splash of vanilla extract can enhance the flavor profile of the pie.
Gluten-Free Option: To make this pie gluten-free, substitute the all-purpose flour with a gluten-free blend that works for baking. Be sure to check the proportions on the package as they may differ from regular flour.
Dairy-Free: If you need a dairy-free version, replace the butter with a dairy-free alternative such as margarine or coconut oil. For the filling, use a dairy-free butter substitute.
conclusion
This Apple Slab Pie is not only visually impressive with its golden, crumbly topping but also incredibly practical for gatherings. Its size makes it ideal for serving a large group, and its easy-to-cut squares ensure everyone gets a share of the deliciousness. The combination of sweet apples, a hint of cinnamon, and a buttery, crumbly topping creates a comforting dessert that appeals to all ages. Plus, the memories associated with making and sharing this pie make it a dish that’s both enjoyable to prepare and to eat.
Whether you’re hosting a holiday feast, a family reunion, or simply looking for a treat to enjoy with a cup of coffee, this Apple Slab Pie is sure to become a favorite. It captures the essence of traditional apple pie but in a more convenient and shareable format. Enjoy baking, and more importantly, enjoy every delightful bite of this timeless dessert!
