Description
This classic Apple Slab Pie features a generous layer of tender, cinnamon-spiced apple filling encased in a flaky double crust. Perfect for sharing, it’s baked in a convenient 9×13-inch dish, making it an easy and crowd-pleasing dessert for any occasion.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
Apple Filling
- 6 large apples, peeled and sliced
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Egg Wash
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Roll out one pie crust and place it evenly in a 9×13-inch baking dish, ensuring the crust covers the bottom and sides.
- Mix Filling: In a large bowl, combine the peeled and sliced apples, sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, cornstarch, and salt. Stir thoroughly until the apple slices are evenly coated with the mixture.
- Fill Pie: Pour the apple mixture into the prepared pie crust in the baking dish, spreading it out evenly. Dot the top of the filling with the small pieces of butter for richness.
- Add Top Crust: Roll out the second pie crust and carefully place it over the apple filling. Trim any excess dough from the edges and crimp the edges together to seal the pie completely.
- Apply Egg Wash: Beat the egg and brush it over the top crust to give a beautiful golden shine when baked. Using a knife, make a few slits in the top crust to allow steam to escape during baking.
- Bake Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing and serving, so the filling sets properly.
Notes
- For best results, use a tart apple variety such as Granny Smith or Honeycrisp for balance between sweetness and acidity.
- Make sure to cut slits in the top crust to prevent the pie from becoming soggy due to trapped steam.
- Allow the pie to cool fully before cutting to avoid a runny filling.
- You can add a scoop of vanilla ice cream when serving for an extra indulgence.
- Store leftovers covered in the refrigerator for up to 4 days.
