Apple Slab Pie
When it comes to baking with apples, the Granny Smith is a standout! Not overly sweet, this light green gem melds well with all those fragrant autumn spices I love. And the apple’s firm structure means it will keep its shape even when baked.
Every fall I make sure to grab a bushel of Granny Smith apples so I can bake up a few batches of my apple slices. I like to think of these apple-filled delights as an apple pie you can eat with your hands!
How to make a great crust for Apple Slab Pie
In addition to Granny Smith apples, you must make your own crust. I use a favorite recipe that includes good-ol’ Crisco™ plus egg yolks. Those two ingredients are the key to this crust recipe: flaky and rich in flavor but firm enough to hold all those delicious Granny Smith apples in place.
Yield: Makes one 7-X 15-inch pan
Apple Slab Pie
Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M
Ingredients
Crust
- 4½ cups all-purpose flour
- 1 teaspoon salt
- 1½ cups Crisco shortening
- 3 large egg yolks
- 2½ tablespoons fresh lemon juice
- ½ cup plus 3 tablespoons cold water
Apple filling
- 4 pounds Granny Smith apples
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
Glaze
- 2 cups confectioners’ sugar
- 2 to 3 tablespoons water
Instructions
- In a mixing bowl, sift together the flour and salt. Using a pastry blender, cut the shortening into the flour. In a separate bowl, whisk the eggs slightly. Add the lemon juice and the water. Slowly add this mixture to the flour and salt, stirring until a dough forms. Form the dough into a ball then flatten into a disk using the palm of your hand. Wrap in plastic wrap and set aside while preparing the apple filling.
- Peel and core the apples. Cut into ¼-inch slices and place in a mixing bowl. Add the flour, sugar, cinnamon, and nutmeg and toss gently to combine.
- Preheat the oven to 350 degrees. Have your 7-X15-inch pan at hand.
- Divide the dough in half. On a lightly floured work surface, roll one half of the dough into a 9-by 17-inch rectangle. Place the dough into the pan. The dough edge should go over the side of the pan.
- Roll the remaining piece of dough into a rectangle slightly larger than the 7-X 15-inch pan. Transfer the apple mixture into the dough-lined pan, spreading the mixture evenly. Top with the other piece of dough. Trim the dough edge as needed then use the tines of a fork to seal the edge.
- Place the pan on a baking sheet pan. The pan will catch any apple juice that may bubble over during the baking process. Bake for 1 hour or until the pastry is a rich brown color.
- Cool completely before glazing and slicing. To prepare the glaze, place the confectioners’ sugar in a bowl. Add enough of the water to create a glaze. Using a fork, drizzle the glaze on top of the pastry. Slice the cooled apple-filled pastry into bars.