What’s better than a traditional apple pie (as in the round kind)? A slab one that makes it so much easier to feed a lot of people and do it without dripping juice all over tarnation. This apple slab pie recipe has changed the way I think about how to make a world rocking crust that tastes more like a croissant than any pie crust I’ve ever eaten, and the solution to world peace–I’m pretty sure this is the answer.
In the south, we make pie crusts with lard. Or shortening (which looks like lard but is made from vegetables, so they say). And if you met a rogue baker down here they might do half shortening and half butter in their crust–which is borderline scandalous but we try not to fall out over it.
But I’m changing my ways–at least for this case.
My world has been changed and I’d shout if from the top of the nearest graffiti-splattered local water tower.
“Honey! Y’all come get some of this apple slab pie recipe I made!” There. I said it.
What’s so amazing about it? This crust is more like a croissant than it is like anything I ever grew up eating. Thanks to ALL THE BUTTER everything becomes terribly tender, and so flaky you won’t know what to do with yourself.
Full credit for my spiritual apple slab pie recipe experience goes to Deb from Smitten Kitchen she’s a New Yorker bless her heart but we won’t hold that against her.
Are you all ready to put this apple slab pie recipe to good use next time you have to feed 20 people? Because it will.
Or the next time you need something people can carry around and not use a fork to eat. Because this will.
Or when you’re desperate to out shine your sister-in-law’s apple stack cake and get all the compliments. Because you will.
If you want to make a traditional pie crust, you can get use this one, but I’d really recommend going full butter here. Full life change. Full mindset shift. Full miracle.
Apple Slab Pie Recipe from Scratch
- In a large bowl, mix the flour, salt, and 1 1/2 tablespoons sugar.
- Cut the butter into small cubes with a knife and add it to the flour mixture. With a pastry blender, two knives, or your fingers, break the butter down until it's the size of small peas in the flour.
- Add the water and stir to combine. Knead it around in the bowl a time or two and then divide it in to two pieces.
- Wrap each piece in plastic wrap and chill in the fridge for at least 30 minutes or up to three days.
- Preheat the oven to 375 and lightly grease a 10x15" rimmed jellyroll pan. Set aside.
- While the dough chills, peel, core and dice the apples in to very small pieces--about 1/4". Add them to a large bowl and toss in the sugar, cornstarch and cinnamon. Set aside.
- Working with one half of the dough: On a floured surface roll half the dough to a size about an inch larger than your baking pan.You can set your pan on it to see if it's big enough. Roll the dough up around your rolling pin and then unroll it over the pan, starting at one end. Adjust it with your hands to get it in straight.
- Add the apples in an even layer to the pan.
- Roll out the second dough in the same way and cover the top of the pie. Fold in the edges all the way around use a knife to make some holes in the top for steam to vent. Brush all over with the egg and water mixture.
- Bake 45 minutes until puffed and golden. Serve warm or allow to sit at room temperature for three days.