Apple Slab Pie with a Golden Double Crust

Apple Slab Pie

Apple slab pie puts tender cinnamon-spiced apples between two layers of butter pastry in a 15-by-10-inch rimmed pan. The mostly solid top crust bakes golden, and the shallow pie cuts into substantial rectangles with the apple filling visible at the edges.

Mix the apples with sugar just before assembly to limit excess juice, then bake until the filling bubbles through the vents. Cooling the pie before cutting helps the portions hold together. For a round pie with a lattice top, try classic homemade apple pie.

Ingredients for Apple Slab Pie

Makes about 15 portions. Allow about 45 minutes of active preparation, at least 30 minutes for chilling, 45 to 55 minutes for baking, and at least 90 minutes for cooling—about 3 hours 30 minutes total.

Butter pastry

• 4 cups all-purpose flour (480g)
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (12g)
• 1 1/2 cups cold unsalted butter, cubed (3 sticks; 340g)
• 8 to 12 tablespoons ice water, as needed

Apple filling and top

• About 3 1/2 lb fresh apples, yielding approximately 8 cups peeled, cored, 1/4-inch slices
• 1/2 cup granulated sugar (100g)
• 1/4 cup all-purpose flour (30g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon milk, for brushing

A mix of firm tart and sweet baking apples works well. Keep the flour amounts separate: 4 cups go into the pastry, and 1/4 cup goes into the filling.

How to Make Apple Slab Pie

1. Make the pastry: In a large bowl, combine the 4 cups flour, salt, and 1 tablespoon sugar. Cut in the cold butter until the pieces range from pea-sized to slightly larger. Add 8 tablespoons ice water, then add more 1 tablespoon at a time only until the dough holds together when pressed. Small butter pieces should still be visible.
2. Divide and chill: Divide the dough into a larger piece for the bottom crust and a smaller piece for the lid, about 60/40. Flatten each into a rectangle, wrap, and refrigerate for at least 30 minutes, until cool and firm but still rollable.
3. Line the pan: Preheat the oven to 375°F (190°C) with a rack in the lower third. Line a sturdy 15-by-10-by-1-inch rimmed pan with parchment. Roll the larger dough piece into a rectangle large enough to cover the bottom and reach the rim. Fit it into all four corners without stretching it.
4. Add the apples: Peel, core, and slice the apples about 1/4 inch thick. Just before filling the crust, toss them with the 1/2 cup sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Spread them evenly over the pastry, leaving any substantial pooled liquid in the bowl.
5. Add the lid: Roll the remaining dough into a rectangle large enough to cover the apples. Lay it over the filling and seal it to the bottom crust around the edges. Cut several small steam vents, keeping the lid mostly solid, then brush lightly with milk.
6. Bake: Bake uncovered on the lower-third rack for about 45 to 55 minutes. Start checking at 40 minutes, and rotate the pan only if it is browning unevenly. The top and edges should be golden, thickened juices should bubble through the vents, and an apple slice tested through a vent should be tender. If the top darkens before the filling bubbles, tent it loosely with foil and continue baking.
7. Cool and cut: Cool in the pan for at least 90 minutes before cutting into about 15 rectangles; cool completely for the neatest portions. Lift each piece with a wide spatula rather than pulling up the filled pie by its parchment. The bottom pastry should look baked, not visibly raw.

Why the Pan Size Matters

A 15-by-10-by-1-inch rimmed pan keeps this amount of pastry and filling in a shallow, contained layer. The larger dough piece lines the bottom, sides, and corners; the smaller piece only needs to cover the top. A wider half-sheet pan would spread the filling thinner and require more pastry coverage. A deeper pan would change the filling depth and baking time.

How to Keep the Apple Filling from Getting Watery

Slice the apples evenly so they soften at a similar rate. Wait until the bottom crust is ready before tossing them with sugar and the measured flour: sugared apples release juice as they stand. Leave substantial pooled liquid in the bowl rather than pouring it into the pastry.

Do not judge doneness by the golden top alone. The juices need to bubble through the vents to thicken, and the apples should be tender. If juice runs freely when you cut the pie, let it cool longer. A damp-looking bottom may mean excess filling liquid or that the crust needed more baking time.

Serving and Storing Apple Slab Pie

Serve the rectangles at room temperature or gently warmed, with vanilla ice cream alongside if desired. Cover leftovers and refrigerate for up to 4 days.

For a crisper crust, warm an individual portion in a 300°F (150°C) oven until heated through, starting to check after about 5 minutes. Microwaving will soften the pastry. To freeze, cool portions completely, wrap them individually, and keep them in an airtight container for up to 2 months; thaw before gently reheating.

The pastry dough can be made ahead and kept chilled until ready to roll. For a shortcut, use enough refrigerated pie crust to roll separate pan-sized bottom and top rectangles. Packaged pastry may be thinner, so follow the browning and bubbling cues rather than assuming the same baking time.

Nutrition

Approximate per portion, based on 15 portions: 350 calories, 4g protein, 19g fat, and 43g carbohydrates. Approximate per 100g of baked pie: 265 calories, 3g protein, 14g fat, and 32g carbohydrates. Values vary with apple yield and moisture lost during baking; optional ice cream is not included.