Slab Apple Pie
A homemade buttery crust is filled with sliced apples tossed in sugar and cinnamon with a hint of lemon zest to brighten the flavor of the apples.
Ingredients
Pie Crust:
- 1 cup butter cut into pieces and frozen
- 1/3 cup lard or shortening cut into pieces and frozen
- 3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg yolk
- 1 tablespoon lemon juice
- 1/2-2/3 cup ice water
Apple filling:
- 8-10 tart apples peeled, core
- and thinly sliced
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/4 tsp nutmeg
- zest and juice from 1/2 lemon
- 2 tablespoons butter
Glaze:
- 1 cup Powdered sugar
- 2 tablespoons milk
Instructions
Pie Crust:
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Cut the butter and lard into pieces and place in the freezer.
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In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.
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Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas.
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In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust.
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Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts.
Apple filling:
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Place the apples in a large bowl. Toss apples with the zest and juice from 1/2 a lemon.
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In a small bowl, mix sugar, cinnamon, and nutmeg. Sprinkle over apples and stir to coat the apples. Set aside.
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Line a 10 x 15-inch jelly with pie dough that has been rolled out to a 13 x 18-inch rectangle. Gently pat into the bottom of the jelly roll pan.
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Pour the apples into the pastry-lined pan and gently press the apples into an even layer. Dot with butter. Carefully brush the edges of the dough with milk.
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Roll out the second half of the dough into a rectangle that is 11- x 16-inches. Carefully top apples with pastry and press edges together. Crimp with a fork to seal edges.
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Poke several holes in the top crust to create steam vents. Place in a preheated 425℉℉ oven and bake for 15 minutes. Turn the heat down to 400℉ and continue to bake for an additional 15 minutes or until the crust is golden brown. Remove from oven and let cool on a wire rack for 15 minutes or until cooled. Drizzle with glaze.
Glaze
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Whisk milk and vanilla into the powdered sugar until smooth. Drizzle from a spoon overcooled top crust.
Recipe Notes
Why I love Slab Apple Pie
- Can be eaten with a fork or with your hands.
- Awesome wrapped and put into lunches.
- Slab pie can be cut and frozen in a container or the entire slab can be frozen. Just uncover, thaw to room temperature, and eat!
- So easy to slice and serve.
- Can be served warm with a scoop of ice cream. ❤️
Best Apple for baking a Pie
- Use tart apples that will hold their shape during baking.
- Peel apples before baking. The skins can be tough after baking.
- Honeycrisp apples were used for baking the slab pie in the photos.
- A mixture of apples can add a variety of flavors to a pie.
- Granny Smith, Honeycrisp, Jonathon, Golden Delicious varieties are great choices.
- Use apples that are local to your area.