Description
Whipping up this apple slab pie brings pure comfort straight from Grandma’s kitchen to your table. Buttery pastry packed with cinnamon-spiced apples becomes the ultimate crowd-pleasing dessert that disappears faster than you can slice it.
Ingredients
Scale
Dough Ingredients:
- 3½ cups all-purpose flour
- 2½ sticks unsalted butter
- 3 tablespoons sugar
- ½ teaspoon salt
- Unmeasured ice water
Filling Ingredients:
- 3 cups Cortland apples
- ½ cup sugar
- ¼ cup raisins
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Supporting Ingredients:
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cold water
Egg Wash:
- 1 large egg yolk
- 1 teaspoon water
Glaze:
- ½ cup confectioners’ sugar
- 1 tablespoon water or milk
Instructions
- Pulse flour, sugar, and salt in food processor. Add chilled butter and process until mixture looks like coarse crumbs, about 15 quick pulses.
- Drizzle ⅓ cup ice cold water into processor and pulse 12 more times until dough barely comes together. Add extra water by teaspoon if needed to help dough bind.
- Transfer dough to clean surface and shape into rectangular block. Wrap tightly in plastic and refrigerate for minimum 1 hour.
- Combine 3 cups chopped apples, ½ cup sugar, lemon juice, spices, and salt in heavy saucepan. Cook over medium heat for 5 minutes, stirring occasionally until liquid starts simmering.
- Whisk ¼ cup cold water with 1 tablespoon cornstarch in separate small bowl. Pour mixture into simmering apples and stir carefully to thicken without breaking fruit.
- Remove apple mixture from heat and fold in ¼ cup raisins. Allow filling to cool completely to room temperature.
- Preheat oven to 375°F with rack positioned in center position.
- Whisk 1 egg yolk with 1 teaspoon water to create egg wash.
- Roll chilled dough into 12×18 inch rectangle on floured surface. Trim edges to create 11×16 inch neat rectangle.
- Transfer dough to parchment-lined baking sheet. Spread cooled apple filling over half the dough, leaving ½-inch border.
- Brush dough borders with egg wash. Fold top half of dough over filling and seal edges with fork tines.
- Brush entire surface with remaining egg wash. Cut 5 small steam vents across top.
- Bake at 375°F for 40 minutes until golden brown. Transfer to cooling rack for 1 hour.
- Mix ½ cup confectioners’ sugar with 1 tablespoon water. Drizzle glaze horizontally across pie and let set 30 minutes before serving.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that holds its shape perfectly.
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor and texture.
- Make the filling ahead of time to let the flavors meld and save time on baking day.
- Cut clean, precise edges when rolling out the dough to create a professional-looking slab pie that bakes evenly.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 338 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg