Apple Slab Pie: A Cozy, Crowd-Pleasing Dessert
This apple slab pie is perfect for feeding a crowd. A flaky crust, warmly spiced apple filling, and a simple glaze make it ideal for holidays, potlucks, and family gatherings.
Ingredients
For the Crust
2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts total)
For the Filling
8 cups peeled and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
¾ cup granulated sugar
¼ cup light brown sugar
⅓ cup all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tablespoon water
Optional Glaze
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan.
Roll out two pie crusts and press them together to fit the bottom and sides of the pan. Trim any excess.
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss until evenly coated.
Spread the apple mixture evenly over the crust and dot with the butter.
Roll out the remaining two pie crusts and place them over the filling. Seal and crimp the edges, then cut several small slits in the top to vent steam.
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