Description
This apple slab pie is the ultimate crowd-pleasing dessert, perfect for large gatherings and parties. Featuring a thin, buttery crust and a generous filling of tender, spiced apples, it ensures the perfect balance of flaky pastry and fruit in every bite. Baked in a sheet pan, this dessert provides a consistent texture and golden-brown finish that makes entertaining stress-free and delicious.
Ingredients
5 cups all-purpose flour
2 cups unsalted butter, cubed and chilled
8 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
1.5 cups granulated sugar
2 teaspoons ground cinnamon
2 tablespoons lemon juice
1 teaspoon salt
1 cup ice water
Instructions
In a large bowl, combine 5 cups flour and 1 teaspoon salt.
Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
Divide the dough into two equal portions, wrap in plastic, and chill for at least one hour.
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced apples with sugar, cinnamon, and lemon juice until well coated.
Roll out the first portion of dough on a floured surface to fit your sheet pan.
Spread the apple mixture evenly over the bottom crust.
Roll out the second portion of dough and place it over the apples, crimping the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Bake for 45 minutes or until the crust is golden brown and the filling is bubbling.
Cool completely before slicing into 18 squares.
Notes
Ensure the butter is very cold to achieve a flaky crust. You may brush the top with a little milk or egg wash for extra shine. Serve warm or at room temperature.
- Prep Time: 30
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg