Serves 8
165 min
Apple Half Slab Pie
Recipe GLPR21430643c0feac
A rustic apple pie baked in a rectangular pan with a buttery, flaky crust and cinnamon-spiced apple filling. Perfect for dessert, this half slab pie serves eight and features a golden-brown top crust with steam vents and an egg wash glaze.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sea salt
6 tablespoons cold shortening, cut into tablespoon pieces
6 tablespoons cold unsalted butter, cut into tablespoon pieces
1/4 cup ice water
1/2 pound baking apples, peeled, cored, and sliced into 1/2-inch pieces (approximately 2 apples)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour (for apple filling)
1 egg, beaten
1/2 teaspoon water (for egg wash)
Directions
In a large bowl, combine the flour and salt. Using a pastry cutter or your fingertips, work the cold shortening and butter into the flour until the mixture resembles coarse breadcrumbs. Add the ice water gradually, stirring until the dough just comes together. On a lightly floured work surface, form the dough into a ball and gently knead it a few times. Divide the dough into two equal portions and flatten each into a disk shape. Wrap both disks in plastic wrap and refrigerate for at least 1 hour until thoroughly chilled.
Just before assembling the pie, preheat the oven to 350°F and ready a 5x7 inch baking pan. In a large bowl, toss the prepared apple slices with the cinnamon, nutmeg, lemon juice, sugar, and 1 tablespoon flour until the apples are evenly coated.
Remove one dough disk from the refrigerator and roll it out on a lightly floured surface into a 6x8 inch rectangle. Transfer the dough to the prepared pan, pressing it gently into the bottom and up the sides. Patch any tears with small pieces of dough as needed.
Pour the apple filling into the lined pan and spread it in an even layer.
Remove the second dough disk from the refrigerator and roll it out onto a lightly floured surface into a 5x7 inch rectangle. Transfer it carefully to cover the apple filling. Pinch the edges of the top and bottom crusts together to seal.
Cut three slits into the center of the pie crust to allow steam to escape during baking. In a small bowl, whisk together the beaten egg and water to create an egg wash.
Brush the top crust with the egg wash, using as much as needed for an even coating.
Bake in the preheated oven for 45 minutes, or until the top crust is deep golden brown.
Remove the pie from the oven and let it cool on a rack for 15 minutes. Serve warm, cut into eight portions.
