Description
This classic Apple Slab Pie features a flaky double crust filled with tender, cinnamon-spiced apples. Perfect for family gatherings or casual dessert, it offers a comforting balance of sweet and tart flavors baked to golden perfection in a 9×13-inch pan.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
Filling
- 6 large apples, peeled and sliced
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Roll out one of the pie crusts and fit it into a 9×13-inch baking dish to form the base shell.
- Prepare Filling: In a large bowl, combine the peeled and sliced apples with sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Stir to coat the apples evenly with the mixture for a balanced, flavorful filling.
- Assemble Pie Base: Pour the apple mixture over the pie crust in the baking dish, spreading it out evenly. Dot the filling with small pieces of butter to add richness and help develop a luscious filling.
- Top Pie: Roll out the second pie crust and carefully place it over the apple filling. Trim any excess dough around the edges and crimp the edges to seal the pie securely and prevent leakage during baking.
- Apply Egg Wash and Vent: Brush the top crust with the beaten egg wash to create a shiny, golden surface. Using a knife, cut a few slits into the top crust to allow steam to escape while baking.
- Bake: Bake the pie in the preheated oven for 45-50 minutes until the crust is golden brown and the filling is bubbly, indicating the apples are cooked through and the filling has thickened properly.
- Cool and Serve: Remove the pie from the oven and let it cool thoroughly before slicing. Cooling allows the filling to set, making for cleaner slices and enhanced flavors.
Notes
- Use tart apples like Granny Smith for a balanced tartness that complements the sugar.
- Chilling the pie crust before rolling can help prevent shrinking during baking.
- To prevent a soggy bottom crust, you can blind bake the bottom crust for 10 minutes before adding the filling.
- The egg wash can be substituted with milk or cream for a less glossy finish.
- Let the pie cool completely before cutting to allow the filling to set properly.
