Description
This classic Apple Slab Pie is a delightful dessert featuring a flaky double crust filled with a sweet and spiced Granny Smith apple mixture. Baked in a large sheet pan, it’s perfect for serving a crowd and captures all the comforting flavors of fall in a simple, easy-to-make pie.
Ingredients
Scale
Pie Crust
- 2 refrigerated pie crusts
Filling
- 6 cups peeled and sliced Granny Smith apples
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan. Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan to prevent sticking.
- Roll Out Bottom Crust. Roll out one refrigerated pie crust to fit the bottom and sides of the jelly roll pan. Press it firmly into place and trim any excess dough from edges for a neat fit.
- Make Apple Filling. In a large bowl, combine the peeled and sliced Granny Smith apples with granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, salt, and lemon juice. Toss thoroughly until the apples are evenly coated with the mixture.
- Assemble Filling in Pan. Spread the apple mixture evenly over the bottom crust in the pan. Distribute small pieces of unsalted butter evenly over the filling to add richness as it bakes.
- Top Crust Placement. Roll out the second pie crust and carefully place it over the apple filling. Trim the edges and pinch them together with the bottom crust to seal the pie completely.
- Vent and Apply Egg Wash. Cut small slits into the top crust to allow steam to escape during baking. Whisk together the egg and milk, then brush this egg wash evenly over the top crust to achieve a golden, glossy finish.
- Bake the Pie. Bake the assembled slab pie in the preheated oven for 45 to 50 minutes, or until the crust is a beautiful golden brown and the filling is bubbling through the vents.
- Cool before Serving. Remove the pie from the oven and let it cool for at least 30 minutes. This resting time helps the filling set, making it easier to slice and serve.
Notes
- You can substitute a homemade pie crust for the refrigerated ones if desired.
- Adding a drizzle of glaze or serving with vanilla ice cream enhances the indulgence of this dessert.
- Fuji or Honeycrisp apples can be used instead of Granny Smith for a sweeter filling option.
