Description
This classic Apple Slab Pie features a golden, flaky crust filled with a spiced apple filling. Perfectly balanced with cinnamon and nutmeg, this large rectangular pie is ideal for serving a crowd at family gatherings or holiday celebrations.
Ingredients
Scale
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 ¼ cup shortening
- ½ cup cold butter, cut into small cubes
- 1 tablespoon vegetable oil
- ¾ cup milk
- 1 tablespoon lemon juice
Apple Pie Filling
- 10-12 cups apples (about 4 pounds), peeled and chopped
- ⅔ cup sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crust Dust
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Crust: Mix flour and salt in a large bowl. Cut in shortening and cold butter cubes until the mixture resembles small peas in size. This step ensures a flaky texture for the crust.
- Combine Liquids: In a small bowl, combine milk and lemon juice, then add vegetable oil. Pour this mixture into the flour mixture, stirring until a soft dough forms. You may need to use your hands to bring the dough together.
- Chill the Dough: Divide dough into two equal portions. Flatten each into a disc, wrap in plastic, and refrigerate for about 30 minutes to firm up the dough making it easier to roll out.
- Prepare the Filling: Peel and chop apples into small pieces. In a large bowl, sprinkle sugar, flour, cinnamon, and nutmeg over the apples and stir until coated evenly. This mixture provides the flavorful filling.
- Preheat Oven: Set the oven to 400°F (200°C). If available, place a pizza stone in the oven rack to preheat. This helps to bake the pie crust evenly.
- Roll Out Bottom Crust: On a lightly floured surface, roll one disc of dough into a 13×18 inch rustic rectangle about ⅛ inch thick. Place this dough into a 10×15 inch jelly roll pan with edges hanging over the sides.
- Apply Crust Dust: Sprinkle the mixture of 2 tablespoons flour and 2 tablespoons sugar over the bottom crust for a slight texture and sweetness contrast.
- Add Filling: Pour the prepared apple filling evenly over the bottom crust in the pan.
- Roll Out Top Crust: Roll the second dough disc into the same size rectangle and gently lay over the apple filling.
- Seal the Edges: Fold the edges of the top and bottom crust back, tucking it into the pan. Pinch and crimp the edges by hand or with a fork to seal the pie and create a decorative border.
- Vent the Pie: Cut several slits into the top crust to allow steam to escape during baking.
- Egg Wash and Sugar: Brush the surface gently with beaten egg mixed with water to give a glossy finish, then sprinkle sugar on top for a sweet crunch.
- Bake the Pie: Bake the pie at 400°F for 30 minutes. Then, loosely tent with foil and continue baking for 20-25 more minutes until the crust is golden and the filling is bubbling.
- Cool Before Serving: Remove pie from the oven and allow to cool for at least 2 hours to let the filling set for clean slices.
Notes
- Storage: Keep leftover pie covered with plastic wrap in the pan to maintain freshness for up to 3 days.
- Oven & Baking Sheets: Use light-colored baking sheets or pans to avoid over-browning. Dark baking sheets may require adjusted baking times.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
