Apple slab pie – KIT KATT

Here’s a classic Apple Slab Pie recipe—perfect for feeding a crowd and full of sweet, cinnamon-spiced apples:

For the crust (2-layer):

For the filling:

6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
3/4 cup granulated sugar
1/4 cup brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp all-purpose flour (to thicken)
1 tsp vanilla extract
1 tbsp lemon juice

For topping (optional):

Make the crust:
- In a large bowl, combine flour and salt.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the filling:
- In a large bowl, toss apple slices with sugars, cinnamon, nutmeg, salt, flour, vanilla, and lemon juice.
Assemble the slab pie:
- Preheat oven to 375°F (190°C).
- Roll out one dough disc to fit a 9×13-inch baking pan; place in pan and trim edges.
- Pour apple filling evenly over the crust.
- Roll out second disc and place over the apples; seal edges and cut a few slits on top for steam to escape.
Add finishing touches:
- Brush top with beaten egg and sprinkle with coarse sugar for a golden finish.
Bake:
- Bake for 45–55 minutes until crust is golden brown and filling is bubbly.
- If edges brown too quickly, cover with foil.
Cool and serve:
- Let cool at least 20–30 minutes before slicing. Serve warm with ice cream or whipped cream if desired.

💡 Tips:

Use a mix of tart and sweet apples for balanced flavor.
Dough can be made ahead and refrigerated or frozen.
If you like, you can add a crumb topping instead of a top crust for a “crumble slab pie.”

I can also give a shortcut version using store-bought pie crust that’s just as tasty but faster. Do you want that version?