Of course! Here is a recipe for a stunning and delicious Glazed Apple Slab Pie. This is the perfect dessert for a crowd, offering all the flavor of a classic apple pie but in an easier, more shareable format.
Glazed Apple Slab Pie
A slab pie is a rectangular pie baked on a jelly roll pan. It’s easier to assemble than a lattice-topped pie and serves a large group.
Why You’ll Love It:
· Feeds a Crowd: Easily serves 16-20 people.
· Easy Assembly: No fancy crimping or lattice weaving required.
· Perfect for Fall: The ultimate celebration of apple season.
Recipe
Yield: One 10×15 inch slab pie (16-20 servings) Prep Time: 45 minutes Cook Time: 45-55 minutes Cool Time: 1-2 hours
Ingredients:
For the Crust:
· 3 cups all-purpose flour
· 1 teaspoon salt
· 1 tablespoon granulated sugar
· 1 cup (2 sticks) cold unsalted butter, cubed
· 8-10 tablespoons ice water
· Shortcut: 2 boxes (4 rolls) of refrigerated pie crusts (you’ll need 4 crusts total)
For the Apple Filling:
· 3 ½ – 4 lbs baking apples (8-10 medium apples), peeled, cored, and thinly sliced (see note)
· ⅔ cup granulated sugar
· ⅓ cup light brown sugar, packed
· ¼ cup all-purpose flour
· 2 teaspoons ground cinnamon
· ¼ teaspoon ground nutmeg
· ¼ teaspoon salt
· 1 tablespoon lemon juice
· 2 tablespoons unsalted butter, cut into small pieces
For the Glaze & Topping:
· 1 cup powdered sugar
· 2-3 tablespoons milk or apple cider
· ½ teaspoon vanilla extract
· 1 tablespoon coarse sugar (like turbinado or sanding sugar), for sprinkling (optional)
· 1 egg, beaten with 1 tbsp water (for egg wash)
Instructions:
If Making Your Own Crust:
- In a large food processor, pulse the flour, salt, and sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just begins to clump together.
- Divide the dough in half, shape each half into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.
For the Filling:
- In an extremely large bowl, toss the sliced apples with lemon juice. Add the granulated sugar, brown sugar, ¼ cup flour, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated. Let sit for 15-20 minutes to allow the apples to release some juices.
To Assemble the Pie:
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan.
- Roll the Bottom Crust: On a floured surface, roll one portion of dough (or two pie crusts pressed together and rolled) into a rectangle about 12×17 inches. Carefully transfer it to the prepared pan, pressing it gently into the corners and up the sides. Trim any excess dough hanging over the edge.
- Add Filling: Spread the apple filling (and any accumulated juices) evenly over the crust. Dot the top with the 2 tablespoons of butter pieces.
- Add Top Crust: Roll the second portion of dough (or the remaining two pie crusts) into a 10×15 inch rectangle. Place it over the filling. Fold the edges of the bottom crust over the top crust and crimp with a fork to seal.
- Vent and Glaze: Brush the entire top crust with the beaten egg wash. Using a sharp knife, cut several slits in the top crust to allow steam to escape. Sprinkle generously with coarse sugar.
- Bake: Bake for 45-55 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, cover them with strips of foil.
- Cool: Transfer the pan to a wire rack and let the pie cool completely, for at least 1-2 hours. This is essential for the filling to set.
Make the Glaze:
- Once the pie is completely cool, whisk together the powdered sugar, 2 tablespoons of milk or cider, and vanilla extract. Add more liquid, a teaspoon at a time, until you reach a drizzle-able consistency.
- Drizzle the glaze over the cooled pie. Slice into squares and serve.
Pro Tips & Notes:
· Best Apples for Pie: Use a mix of firm, tart and sweet apples for the best flavor and texture. Great choices include Granny Smith (tart), Honeycrisp (sweet), Braeburn, Jonagold, or Pink Lady.
· Preventing a Soggy Bottom: Letting the apples macerate (release their juices) and using flour in the filling helps. You can also pre-bake the bottom crust for 10 minutes before adding the filling (blind baking).
· Thickening the Filling: If your apples are very juicy, you can add an extra tablespoon of flour or 1 tablespoon of instant tapioca to the filling mixture.
· Make-Ahead: You can prepare the dough and the filling (keep separate) up to 2 days in advance. Assemble just before baking.
· Storage: Store leftover pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Enjoy this beautiful and delicious centerpiece dessert