Description
A crowd-pleasing, rectangular apple pie that features a perfectly flaky, buttery crust and a spiced, tender fruit filling. Designed for large gatherings, this slab pie ensures consistent thickness and uniform baking across the entire sheet pan, delivering an ideal ratio of crust to filling in every bite. It is the ultimate stress-free dessert for any celebration.
Ingredients
5 cups all-purpose flour
1.5 cups unsalted butter, chilled and cubed
8 large Honeycrisp or Granny Smith apples, peeled, cored, and thinly sliced
1 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons lemon juice
1 teaspoon salt
Ice water (as needed for dough)
Instructions
Combine flour and salt in a large chilled bowl.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing gently until the dough holds together.
Divide the dough into two equal portions, wrap in plastic, and refrigerate for at least one hour.
In a large bowl, toss the apple slices with sugar, lemon juice, cinnamon, and a pinch of salt.
Drain any excess liquid from the apple mixture to ensure a crisp crust.
Roll out both portions of dough to fit a standard rimmed baking sheet.
Line the bottom with one crust, spread the apple filling evenly, and cover with the second crust.
Seal the edges and cut small vents in the top crust.
Bake at 375°F (190°C) for 45 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Use a pastry flour for an even lighter and flakier crust. Ensure the butter remains very cold throughout the preparation to achieve maximum flakiness. The drainage step is crucial to prevent a soggy bottom.
- Prep Time: 30
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg