Apple slab pie

Ah, “Apple Slab Pie”! That’s a fun, homey twist on the classic apple pie, usually baked in a rectangular or square pan rather than the traditional round pie dish. It’s perfect for feeding a crowd and often has a thick, buttery crust with a juicy, spiced apple filling. Here’s a breakdown:

Ingredients

For the crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter (cold, cubed)

• 6–8 tbsp ice water

For the filling:

• 6–8 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)

• ¾ cup sugar (adjust to taste)

• 2 tbsp all-purpose flour

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Optional:

• 1 egg (for egg wash)

• Coarse sugar for sprinkling

Directions

1. Make the crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough holds together. Divide into two discs, wrap, and chill for 1 hour.

2. Prepare the filling: Toss sliced apples with sugar, flour, spices, lemon juice, and vanilla.

3. Assemble the pie: Roll out one disc to fit a rectangular baking pan (like 9×13”). Transfer to pan and press in. Pour apple filling evenly. Roll out second disc and cover, sealing edges. Cut slits in top to vent steam.

4. Bake: Brush top with egg wash and sprinkle sugar if desired. Bake at 375°F (190°C) for 45–55 minutes, until crust is golden and filling is bubbling.

5. Cool & serve: Let it cool slightly before slicing.

It’s like a giant, shareable apple pie bar—perfect for potlucks, picnics, or just a cozy dessert at home.

If you want, I can also give a shortcut version with a crumble topping for an even easier apple slab pie. Do you want me to do that?