INGREDIENTS
For the Crust
Two and a half cups all purpose flour
One teaspoon salt
One cup chilled shortening
One half cup cold water
For the Filling
5. Eight cups peeled, cored, and sliced apples
6. One cup white sugar
7. One teaspoon ground cinnamon
8. One quarter teaspoon ground nutmeg
9. Two tablespoons butter, diced for dotting
STEP BY STEP INSTRUCTIONS
Step 1 is to preheat and prepare your pan. Preheat your oven to 375 degrees Fahrenheit. Grease or line a 15 by 10 by 1 inch baking sheet, which will serve as your pie dish.
Step 2 is to make the crust. In a large bowl, combine the flour and salt. Cut in the chilled shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually stir in the cold water with a fork, adding just enough until a soft dough forms into a ball.
Step 3 is to roll and fit the dough. Divide the dough in half. Roll out one portion to fit the bottom and sides of your baking pan. Gently place it into the pan, trimming and patching the edges as needed.
Step 4 is to prepare the filling. In a large bowl, combine the sliced apples with the sugar, cinnamon, and nutmeg. Mix until the fruit is evenly coated, then pour the mixture into the crust lined pan, spreading it out evenly. Dot the surface with the small diced pieces of butter.
Step 5 is to top and bake. Roll out the second half of the dough and carefully place it over the apples. Seal the edges of the top and bottom crusts together, and cut a few slits in the top to allow steam to escape. Bake for 45 minutes, or until the crust is golden brown and the apples are tender.
Step 6 is to cool and serve. Let the pie cool in the pan for 10 to 15 minutes before slicing it into squares.
SERVING SUGGESTIONS
This golden crusted slab pie is absolutely wonderful served warm with a generous scoop of vanilla ice cream melting over the top. If you prefer cleaner, more defined squares for serving at a party, let it cool completely to room temperature before slicing. It pairs beautifully with a hot cup of coffee, a mug of spiced apple cider, or a drizzle of caramel sauce.
YOU MUST KNOW
The secret to a flawless crust is temperature control. Keep your shortening and water as cold as possible, and you can even chill your flour beforehand to ensure maximum flakiness. When preparing the fruit, use a mix of tart apples like Granny Smith and sweet apples like Honeycrisp or Fuji for a complex depth of flavor. Always aim for uniform apple slices so they cook through at the exact same rate. Finally, never skip cutting the vents in the top crust, as releasing the steam is the only way to prevent the bottom from becoming soggy.
STORAGE TIPS
Once completely cooled, cover the slab pie tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to two days, or stored in the refrigerator for up to five days. To freeze, wrap individual squares tightly in plastic wrap and place them in a freezer safe container for up to three months. Reheat leftover slices in a warm oven or toaster oven to restore the crispness of the crust.
ASKED QUESTIONS
Can I use butter instead of shortening for the crust?
You can, but shortening provides a sturdier, flakier texture that holds up beautifully in a large slab pie. If you prefer the flavor of butter, use it ice cold and handle the dough as little as possible.
Do I have to peel the apples?
While you can leave the skins on for extra fiber, peeling the apples is highly recommended for a slab pie. It ensures a tender, uniform texture in every bite and prevents the skins from curling up during the long baking time.
Can I make the crust ahead of time?
Absolutely. You can prepare the dough a day in advance, wrap it tightly in plastic, and keep it in the refrigerator. Just let it sit at room temperature for a few minutes before rolling it out.
ALLERGY INFORMATION
This recipe contains wheat from the all purpose flour and dairy from the butter. The shortening used may be derived from soy or palm oil, so check your specific brand if you have seed or legume allergies. To make this recipe gluten free, substitute the all purpose flour with a high quality one to one gluten free baking blend. For a dairy free version, replace the diced butter in the filling with a dairy free butter alternative or coconut oil.
CONCLUSION
An apple slab pie is the ultimate celebration of autumn baking, bringing together a golden, flaky crust and a deeply spiced, gooey apple filling in one generous pan. It captures the essence of the harvest season and offers a delightful, nostalgic treat that is incredibly easy to share. Whether you are baking for a large family gathering or simply meal prepping a delicious dessert for the week, this recipe guarantees a perfect, crowd pleasing result every single time.
