Name: Apple Slab Pie Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 15
Cuisine: American
Ingredients: For Pie Crust:; 1½ cups cold unsalted butter; 3 cups all purpose flour; 1½ tsp salt; 1 tbsp sugar; ¾ cup full fat sour cream; For Filling:; 2 lbs apples; ½ cup sugar; 1 tbsp lemon juice; 2 tbsp cornstarch; 1½ tsp Cinnamon; pinch salt; 1 large egg; 1 tbsp milk; Sanding sugar for sprinkling

This Apple Slab Pie is a delightful way to enjoy the flavors of fall. The combination of tart apples with sweet, warm spices makes this dessert truly special. The unique slab pie format allows for a higher apple-to-crust ratio, making it a hit among apple lovers. The sour cream crust is buttery and flaky, providing the perfect contrast to the sweet filling.

Photos of Apple Slab Pie Recipe

The key ingredient in this recipe is full fat sour cream. It might not be a pantry staple for all, but it's essential for the crust in this recipe. Sour cream keeps the pie crust tender and adds a slight tang that contrasts nicely with the sweet apple filling. When shopping, make sure to stay away from low fat or non-fat versions as they will not give the same results. Another ingredient to look out for is sanding sugar; it's a large-crystal sugar used for decorating baked goods. If you can't find it, regular sugar can be used as a substitute.

Ingredients for Apple Slab Pie

Butter: Adds richness to the crust and is responsible for its flaky texture.

All purpose flour: Provides the structure for the dough.

Salt: Enhances the flavors of other ingredients.

Sugar:Sweetens the dough and the apple filling.

Sour cream: Adds moisture, fat and flavor to the crust.

Apples: The star of the pie, provides sweet and tart flavors.

Lemon juice: Keeps the apples from browning and adds a subtle tang.

Cornstarch: Thickens the filling.

Cinnamon: Warm spice that pairs perfectly with apples.

Egg: Used for egg wash, gives the baked pie a golden color.

Milk: Used in conjunction with the egg for the egg wash.

Sanding sugar: Adds a pretty finish and a sweet crunch to the pie.

One reader, Freeland Armendariz says:

This apple slab pie recipe is a game-changer! The crust is perfectly flaky, and the apple filling is just the right amount of sweet and tart. The recipe is easy to follow, and the end result is a delicious, impressive dessert that's perfect for sharing with friends and family.

Freeland Armendariz

Techniques Required for Making Apple Slab Pie

How to make the pie dough and chill: This involves cutting the cold butter into cubes and mixing it with flour, salt, and sugar. The dough is then formed into rectangles, wrapped in plastic wrap, and refrigerated for at least an hour.

How to roll out the dough: The dough is rolled out into thin rectangles, and then gently transferred to a quarter-sheet pan or jelly roll pan, fitting it into the corners with the crust hanging over the sides by about an inch.

How to prepare the apple filling: This involves peeling and coring the apples, cutting them into chunks, and then combining them with sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt.

How to roll out the top crust: The remaining rectangle of dough is rolled into a large rectangle and then either transferred over the apples for a traditional top crust or cut into strips for a lattice top crust.

How to brush the top of the pie with egg wash: Whisk together the egg and milk in a small bowl, then brush the top of the pie with the egg wash and sprinkle with sanding sugar.

How to bake the pie: The pie is placed on top of a larger sheet pan or baking sheet to catch any drips and baked for 50 to 60 minutes at 375°F, or until the top is golden and the center of the pie is bubbling.

How to cool completely: The pie should be cooled completely before serving, about 45 minutes. If serving the next day, it can be covered in foil and stored on the counter, or leftovers can be wrapped in foil and stored for about 2 days at room temperature or about 5 days refrigerated.

How To Make Apple Slab Pie

This apple slab pie is a sure crowd-pleaser for any holiday. Add an array of apples to bring more flavor, and make sure that the crust is extra flaky.

Preparation: 1 hour

Cooking: 1 hour

Total: 2 hours

Serves:

Ingredients

For the Pie Crust:

1½cupscold unsalted butter
3cupsall purpose flour
1½tspsalt
1tbspsugar
¾cupfull fat sour cream

For the Filling:

2lbsapples,mixed
½cupsugar
1tbsplemon juice
2tbspcornstarch
1½tspcinnamon
pinchsalt
1large egg
1tbspmilk
sanding sugar,for sprinkling

Instructions

Make the pie dough and chill: Cut the cold butter into cubes and set aside for 5 minutes to take the chill off. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubes of butter and work them into the flour with your fingers. Pinch and rub the cubes of butter together until the mixture resembles coarse meal with some chunks of butter. Add the sour cream and use a fork to mix it into the flour-butter mixture until it forms big curds of dough. Turn the dough out onto a counter and use your hands to gather it into a large ball. Cut it in half with a knife and pat each half into a thick rectangle. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least an hour or up to a day ahead (or freeze and then thaw overnight in the fridge). (See detailed instructions with photos for making the dough in our Sour Cream Pie Crust recipe.)
Roll out the dough: Roll out 1 of the rectangles of dough into a thin rectangle roughly 11 x 15 inches (slightly larger than your pan). Gently transfer the crust to a quarter-sheet pan or jelly roll pan, and fit it into the corners. The crust should hang over the sides by about an inch. Do not trim. Transfer the pan to the fridge and refrigerate for 15 minutes.
Prepare the apple filling: Peel and core all of the apples. Cut them into 1/2 inch chunks. In a large mixing bowl, combine the cut apples, sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt. Remove the bottom crust from the fridge and spread the apple filling evenly over the surface of the crust.
Roll out the top crust: Remove the remaining rectangle of dough from the fridge and roll it into a large rectangle roughly 10×13 inches (about the same size as your pan). At this point, you have two choices: Traditional Top Crust: Transfer the rolled-out dough over the apples. Roll and crimp the edges. Cut six vents in the top; three on top and three on the bottom. Lattice Top Crust: Cut the rolled-out dough into strips and weave or braid the strips into a decorative lattice top crust. Roll and crimp the edges.
Chill the pie and preheat the oven: Transfer the pie to the fridge and chill for 30 minutes while the oven heats. Heat the oven to 375F.
Brush the top of the pie with egg wash: In a small bowl, whisk together the egg and milk. Brush the top of the pie with the egg wash and sprinkle with sanding sugar.
Bake the pie: Place the pie on top of a larger sheet pan or baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the top is golden and the center of the pie is bubbling.
Cool completely: Cool the pie completely before serving, about 45 minutes. The fully baked pie can also be covered in foil, stored on the counter, and served the next day. Warm briefly in the oven if desired before serving. Leftovers will also keep, wrapped in foil, for about 2 days at room temperature or about 5 days refrigerated.

Nutrition

Calories: 352.98kcal
Fat: 21.38g
Saturated Fat: 13.16g
Trans Fat: 0.75g
Monounsaturated Fat: 5.51g
Polyunsaturated Fat: 0.99g
Carbohydrates: 38.21g
Fiber: 2.28g
Sugar: 15.89g
Protein: 3.64g
Cholesterol: 67.29mg
Sodium: 315.03mg
Calcium: 31.44mg
Potassium: 121.49mg
Iron: 1.35mg
Vitamin A: 183.15µg
Vitamin C: 3.29mg

Crucial Technique Tip for Apple Slab Pie Success

When making the pie crust, it's important to keep the butter cold. This helps create a flaky texture in the finished crust. If the butter gets too warm and fully incorporates into the flour, the crust may turn out tough instead of flaky. So, always use cold butter and try to handle the dough as little as possible to prevent the heat from your hands from melting the butter.

Time-Saving Tips for Preparing Apple Slab Pie

Prepare the filling: To save time, consider prepping the apple filling in advance and storing it in the refrigerator until you are ready to assemble the pie.

Chill the dough: When making the pie crust, chilling the dough ahead of time can help save time during the assembly process and also improve the texture of the crust.

Lattice top crust: Opt for a lattice top crust instead of a traditional top crust for a visually appealing finish without the need for trimming and crimping the edges.

Bake ahead: Consider baking the pie ahead of time and reheating it briefly in the oven before serving to save time on the day of serving.

Use pre-made crust: If time is a concern, using store-bought pie crust can significantly reduce the preparation time for this recipe.

Substitute Ingredients For Apple Slab Pie Recipe

unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the pie crust, and it can also help create a flaky texture.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the pie crust, while still providing a good texture for the crust.
sour cream - Substitute with Greek yogurt: Greek yogurt can offer a tangy flavor and creamy texture similar to sour cream, while also adding a boost of protein to the pie crust.
apples - Substitute with pears: Pears can provide a similar sweet and juicy flavor to the filling, and they also hold up well when baked, making them a great substitute for apples in a slab pie.
sugar - Substitute with honey: Honey can add sweetness to the filling while also bringing a unique flavor profile. It also adds moisture and helps create a gooey texture in the filling.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can act as a thickening agent similar to cornstarch, and it also creates a glossy finish in the filling without altering the flavor.
cinnamon - Substitute with nutmeg: Nutmeg can provide a warm and slightly sweet flavor similar to cinnamon, adding a different depth of spice to the filling.

Presentation Tips for Serving Apple Slab Pie

Elevate the pie crust: Create a decorative lattice top crust using the pie dough to showcase precision and attention to detail.
Garnish with apple slices: Thinly slice apple pieces and arrange them in an artistic manner on top of the pie to add a touch of elegance and freshness.
Dust with powdered sugar: Lightly dust the finished pie with powdered sugar to enhance the visual appeal and add a delicate sweetness to the presentation.
Accompany with a dollop of whipped cream: Serve the pie with a dollop of freshly whipped cream on the side to provide a creamy and luxurious element to the dish.
Sprinkle with edible flowers: Add a pop of color and a hint of floral fragrance by delicately sprinkling the pie with edible flowers, such as pansies or violets, for a sophisticated touch.
Serve on a decorative platter: Present the apple slab pie on a beautiful, ornate platter to elevate the overall visual impact and create a stunning centerpiece for the table.

Essential Tools for Making an Apple Slab Pie

Food processor: A food processor is a versatile kitchen tool that can be used for various tasks such as chopping, pureeing, and mixing ingredients. It's great for quickly preparing pie crust dough or slicing apples for the filling.
Rolling pin: A rolling pin is essential for rolling out the pie crust dough to the desired thickness and size. It helps to create an even and smooth crust for the slab pie.
Quarter-sheet pan or jelly roll pan: This type of pan is ideal for baking a slab pie as it provides a large, shallow surface area for the pie crust and filling. It allows for even baking and easy removal of the finished pie.
Mixing bowl: Mixing bowls are necessary for combining the ingredients for the pie crust, as well as for preparing the apple filling. They come in various sizes and are essential for organizing and mixing the components of the recipe.
Pastry brush: A pastry brush is used for applying the egg wash to the top of the pie crust before baking. It helps to create a golden and glossy finish on the crust.
Baking sheet: Placing the pie on a larger sheet pan or baking sheet during baking helps to catch any drips from the pie, preventing a mess in the oven. It also provides stability and even heat distribution during baking.

Storing and Freezing Apple Slab Pie

Once the apple slab pie has cooled completely, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. The pie can be stored at room temperature for up to 2 days.
For longer storage, you can refrigerate the apple slab pie for up to 5 days. Make sure to wrap it tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors from the refrigerator.
To freeze the apple slab pie, follow these steps:
1. Wrap the cooled pie tightly with plastic wrap, making sure to remove any air pockets.
2. Cover the wrapped pie with a layer of aluminum foil for extra protection against freezer burn.
3. Label the pie with the date and contents, and place it in the freezer.
4. The frozen apple slab pie can be stored for up to 3 months.
To thaw a frozen apple slab pie, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can reheat the pie in a preheated 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
If you want to freeze individual slices of the apple slab pie, wrap each slice tightly with plastic wrap and place them in a freezer-safe container or resealable plastic bag. Thaw the slices in the refrigerator or at room temperature when ready to eat.

How To Reheat Leftover Apple Slab Pie

To reheat leftover apple slab pie, preheat your oven to 350°F (175°C). This temperature will help to warm the pie evenly without overcooking or drying out the apples and crust.
Place the leftover pie on a baking sheet lined with parchment paper or aluminum foil. This will help to catch any drips and make cleanup easier.
If the pie has been refrigerated, let it sit at room temperature for about 15-20 minutes before reheating. This will help the pie to reheat more evenly and prevent the crust from becoming soggy.
Cover the pie loosely with aluminum foil to prevent the top from browning too quickly. This will also help to keep the filling moist and prevent it from drying out.
Place the pie in the preheated oven and bake for 15-20 minutes, or until heated through. The exact time will depend on the size of the leftover piece and how cold it was to begin with.
If you prefer a crispier crust, remove the foil for the last 5 minutes of reheating. This will allow the top to brown slightly and give it a nice texture.
Once the pie is heated through, remove it from the oven and let it cool for a few minutes before serving. This will allow the filling to set slightly and make it easier to slice and serve.
If you're in a hurry, you can also reheat individual slices of apple slab pie in the microwave. Place a slice on a microwave-safe plate and heat for 30-45 seconds, or until warmed to your liking. Keep in mind that the crust may become slightly soggy in the microwave.

Interesting Fact About Apple Slab Pie

The apple slab pie is a great dessert to make for large gatherings or events. It's a convenient way to serve a crowd without having to make individual pies. Plus, the slab pie can be easily cut into smaller portions, making it perfect for sharing.

Is Making Apple Slab Pie at Home Cost-Effective?

This apple slab pie recipe is quite cost-effective for a household. Apples are generally affordable and readily available, and the other ingredients are common pantry staples. The approximate cost for a household of 4 people would be around $15-$20, making it a budget-friendly dessert option. The versatility of this recipe also allows for variations in the type of apples used, further enhancing its cost-effectiveness. Overall Verdict: 9/10

Is Apple Slab Pie Healthy or Unhealthy?

The apple slab pie recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

High butter content in the crust, contributing to saturated fat intake
Significant amount of sugar in the filling and sanding sugar topping
Refined all-purpose flour used in the crust, lacking fiber and nutrients
Minimal nutritional value from the apples due to the high sugar and fat content

However, the recipe does include some redeeming qualities, such as the use of whole apples (with fiber and vitamins) and the inclusion of cinnamon, which has potential health benefits.

To make this recipe healthier, consider the following modifications:

Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content
Reduce the amount of sugar in the filling by 25-50%, allowing the natural sweetness of the apples to shine through
Opt for a crumble topping instead of a top crust to decrease the overall butter content
Serve smaller portions and pair with a dollop of Greek yogurt for added protein and calcium
Experiment with alternative sweeteners like maple syrup or honey for a more natural option
Include additional spices like nutmeg or ginger to enhance flavor without relying on sugar
Serve alongside a variety of fresh fruits to increase overall nutrient intake

Editor's Opinion on This Apple Slab Pie Recipe

This apple slab pie recipe is a delightful twist on the classic apple pie. The use of sour cream in the pie crust adds a rich and tangy flavor, while the combination of apples, sugar, and cinnamon creates a luscious and aromatic filling. The technique of rolling out the dough into a thin rectangle and fitting it into a quarter-sheet pan allows for a beautiful presentation and easy serving. The option to choose between a traditional top crust or a decorative lattice top crust adds a fun and customizable element to the pie. Overall, this recipe is a wonderful way to showcase the flavors of fall in a stunning and delicious dessert.

Enhance Your Apple Slab Pie Recipe with These Unique Side Dishes:

Roasted Root Vegetables: Try serving the apple slab pie with a side of roasted root vegetables, such as parsnips, carrots, and beets. The earthy flavors of the vegetables will complement the sweetness of the pie.

Grilled Pork Chops: For a savory contrast to the apple slab pie, consider grilling some pork chops as a side dish. The smoky flavor of the pork will provide a nice balance to the dessert.

Caramelized Brussels Sprouts: Caramelized Brussels sprouts make a delicious and unexpected side dish for the apple slab pie. The slightly bitter flavor of the sprouts pairs well with the sweetness of the pie filling.

Similar Recipes to Try If You Love Apple Slab Pie

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes and fresh basil creates a rich and aromatic soup that will warm you up from the inside out.

Garlic Parmesan Roasted Brussels Sprouts: These garlic parmesan roasted brussels sprouts are a delicious and healthy side dish that is perfect for any meal. The brussels sprouts are roasted to perfection, and then tossed in a flavorful mixture of garlic, parmesan, and olive oil for a dish that is both savory and satisfying.

Lemon Blueberry Cheesecake Bars: These lemon blueberry cheesecake bars are a delightful dessert that is bursting with fresh flavors. The creamy cheesecake filling is swirled with a tangy lemon curd and studded with juicy blueberries, creating a treat that is both sweet and refreshing.

Appetizers and Main Dishes to Serve with Apple Slab Pie

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. The combination of rich cream cheese, flavorful herbs, and earthy mushrooms will leave everyone wanting more.

Bruschetta: Elevate your appetizer game with a classic bruschetta. The crisp, toasted bread topped with a vibrant mixture of tomatoes, basil, and garlic is a refreshing and satisfying start to any meal.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. Serve it over fettuccine for a comforting and satisfying meal.

Beef Stroganoff: Whip up a hearty and comforting dish featuring tender strips of beef in a creamy mushroom sauce. Serve it over egg noodles for a classic and delicious main course.

Why trust this Apple Slab Pie Recipe:

This recipe is a tried and tested favorite, ensuring a delicious outcome every time. The apple filling is made with fresh, high-quality apples that provide a perfect balance of sweetness and tartness. The pie crust, made with cold unsalted butter and full-fat sour cream, yields a flaky and buttery texture. The addition of cinnamon and lemon juice enhances the flavors, while the sanding sugar adds a delightful crunch. Trust in the expertise behind this recipe for a delightful apple slab pie that will impress all who taste it.

Have you tried this Apple Slab Pie Recipe? Share your experience and discuss any variations or tips in the Baking and Desserts forum section.

FAQ:

Can I use a different type of apple for this slab pie recipe?

Yes, you can use a variety of apples for this recipe. I recommend using a mix of sweet and tart apples for a balanced flavor and texture. Some good options include Granny Smith, Honeycrisp, or Braeburn apples.

Can I make the pie crust ahead of time and freeze it?

Absolutely! You can prepare the pie crust ahead of time and freeze it for later use. Just make sure to thaw it in the refrigerator overnight before using it in the recipe.

Can I substitute sour cream with another ingredient in the pie crust?

If you don't have sour cream, you can substitute it with full-fat Greek yogurt for a similar texture and flavor in the pie crust.

How do I know when the pie is fully baked?

The pie is fully baked when the top crust is golden brown and the filling is bubbling in the center. You can also insert a knife into the center of the pie to check if the apples are tender.

Can I reheat the slab pie if I have leftovers?

Yes, you can reheat the slab pie in the oven at a low temperature to warm it up before serving. Cover it with foil to prevent the crust from over-browning.