Apple Slab Pie

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Servings: servings

Calories: 251cal

Equipment

Ingredients

9 large Granny Smith apples peeled and chopped into 3/4 inch cubes
¾ cup granulated sugar
3 Tablespoons all purpose flour
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon salt
28.2 ounces store bought pie crust two 14.1 packages, we used Pillsbury

Glaze

1 cup powdered sugar
3 Tablespoons heavy whipping cream
½ teaspoon almond extract

Instructions

Preheat the oven to 375°F.
Remove the pie dough from its packaging and thaw on the counter.
Place the chopped apples in a large bowl and stir in the sugar, flour, vanilla extract, lemon zest, cinnamon, nutmeg, and salt. Allow the apples to soak in the spices while preparing the pie crust.
TIP - I like to use a soft silicone spatula to stir the spices into the apples so I don’t damage them.
On a parchment-lined (or floured) surface, place two pie dough circles on top of each other. Roll them out to create one uniform rectangular shape that measures 12x17 inches. Trim the edges of the pie crust to form straight edges if need be.
TIP - Roll the pie dough circles in one direction, outwards from the center, and rotate the dough 180° (repeating the rolling process), until you get a nice even rectangular shape.
Drape the pie dough over the rolling pin and carefully transfer it to a jelly roll pan measuring 10x15 inches, to create the base of the pie.
Gently press the dough into the corners and sides of the pan (there will be some pie dough overhang, do not trim this). Place the pan in the fridge to chill while you prepare the top crust.
Repeat step four to create the top crust. The top crust should measure 11x16 inches. Set aside.
Place the prepared apples (and any liquid formed) on top of the chilled pie dough and evenly distribute them so there are no large areas of exposed dough.
Place the remaining top portion of the pie dough over the apples and trim away any excess dough so the sides don’t get too thick.
Fold the outer edges of the base pie dough over the top layer of dough and pinch tightly or crimp with a fork to form a seal.
Place the pan in the freezer and allow it to chill while preparing the glaze.
In a small bowl, stir together the powdered sugar, heavy cream, and almond extract, until smooth and clump-free.
Remove the pan from the freezer and cut a series of slits into the top layer of pie dough to allow steam to escape during the baking process.
Place the pan in the oven and bake for 35 minutes. Check the pie after 20 minutes and if the top is getting too dark, cover it with aluminum foil for the remainder of the bake.
Remove the pie from the oven and allow it to cool on a wire rack for 10 minutes before brushing the top of the pie crust with the glaze.
TIP - Avoid using a heavy silicone basting brush when applying the glaze, as it can tear the delicate pastry top, instead, use a soft-bristled pastry brush.
Allow the pie to sit for 1 hour to allow the apple mixture to properly set before cutting and serving.

Author: Amanda Davis

5 from 2 votes

Notes

Make sure the pie dough is always chilled. It is easier to handle cold dough (it’s less likely to tear and is easier to cut slits into the top), and it will also yield a flakier texture when baked.
You can substitute the almond extract in the glaze with vanilla if preferred.
"Pie gap" happens when fruit shrinks as it cooks, while the top crust keeps its shape. This creates a space between the filling and top crust which can result in floppy-looking slices of pie. While a certain amount of gap is unavoidable in pies containing fruit, you can greatly reduce this by making sure you have enough slits cut into the top crust for steam to escape and help the crust to settle during baking.

Course: Dessert

Cuisine: American

Prep Time30

Cook Time35

Cooling Time1 10

Total Time2 15

Nutrition