Yummy Apple Slab Pie

Every year on or right around the 4th, I like to share an American classic that also happens to be my favorite dessert on the planet AND one of my favorite desserts to bake. Who says apple pie should be limited to only the cooler fall months? This beauty is a year-round MUST. And there’s a billion ways you can make it.

This year, I’m changing its shape and giving it an all-butter crust makeover. When I make this classic, I always default to my beloved buttery flaky pie crust, a dough using a mix of butter and shortening. I won’t go into how, why, what, when, and where right now, but you can hop over to this post which is essentially a dumping ground for all my thoughts on pie crust. BUT! This independence day begged for a change. A bigger pie with a more buttery crust. We’re making an all butter crust today and we’re super-sizing it.

And yep, I’m officially addicted to slab pies now. While they feed a large crowd and the name is obviously glamorous, slab pie is really just pie baked in a sheet pan. It’s thinner so there’s less filling in your “slice” but there’s more crust. So if you’re a crust person, slab pie needs to be on your must-make list this summer. I see many in my future and I hope you do as well! Pie goals, remember?

Since the pie is so long, it takes some TLC to roll the pie dough large enough but if I can do it with -80,489% patience, you’ve totally got this too. Before I forget, go ahead and pick up a 10×15 sheet pan/jelly roll baking pan because you’ll be making a ton of slab pies after you try today’s. Don’t try to fit this pie into a larger pan because it’s nearly impossible to roll the dough out any larger! Here is the one I use (the jelly roll sheet option). There are tons of options on Amazon and they are all usually below $15. No need to pay more.

Serves : 15 , SP : 7

Ingredients:

1 box refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt 1 1/2 tablespoons lemon juice

9 cups thinly sliced, peeled apples (9 medium)

1 cup powdered sugar

2 tablespoons milk

Directions :

Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.

Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.