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Granny Smith Apple Slab Pie
Seven large Granny Smith apples — about ten and a half cups chopped — fill a rectangular baking pan lined with a from-scratch butter crust on both top and bottom. Cornstarch and apple pie spice thicken the filling, while lemon juice keeps the tartness sharp. Turbinado sugar on the top crust bakes into a coarse, amber crunch that a dusting of white sugar won't replicate. The slab format means 12 even squares, each with a high filling-to-crust ratio, ready in just over three hours.
Equipment
- Oven
- Rolling Pin
- Baking sheet
Ingredients
- 4 cups all-purpose flour, plus more for surface
- ½ cup granulated sugar
- 2 tsp. kosher salt
- ¾ cup cold unsalted butter, cubed
- ¾ cup cold water
- 3½ lb. Granny Smith apples (7 large apples), peeled and chopped (about 10½ cups)
- 1 cup granulated sugar
- 3 Tbsp. cornstarch
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 1½ tsp. apple pie spice
- ¼ tsp. kosher salt
- 2 Tbsp. cold unsalted butter, cubed
- 1 large egg yolk
- 3 Tbsp. turbinado sugar
Instructions
- 1Preheat the oven to 375°F. Combine the flour, sugar, and salt in a food processor, pulsing five to eight times to mix. Add the butter and pulse about ten times until the mixture resembles coarse crumbs. Keep the processor running and pour the cold water in a slow, steady stream until a dough forms. Cold water prevents the butter from melting, ensuring a flaky crust. Divide the dough in half, shape each piece into a square, and wrap them tightly in plastic wrap. Chill in the refrigerator for about 30 minutes until firm.
- 2Lightly flour a work surface and roll one of the dough squares into a 15 by 12-inch rectangle, keeping it about 1/8 inch thick. Transfer the rolled dough to a 13 by 9 by 1-inch baking pan. Press the dough gently into the corners and let the excess hang over the edges. Place the pan in the refrigerator uncovered while you make the filling.
- 3Mix the chopped apples, sugar, cornstarch, lemon juice, apple pie spice, and salt in a large bowl until the apples are well coated. Spread this apple mixture evenly over the chilled bottom crust. Scatter the cubed butter evenly across the top of the filling.
- 4Roll the second dough square on a lightly floured surface into another 15 by 12-inch rectangle, about 1/8 inch thick. Drape this dough over the apple filling. Fold the overhanging edges under and crimp them to seal the pie. Place the pan in the freezer for 10 minutes. Chilling the assembled pie helps the crust hold its shape in the hot oven. Cut about 24 two-inch diagonal slits across the top crust. Whisk the egg yolk with one tablespoon of water, brush this wash over the crust, and sprinkle evenly with turbinado sugar.
- 5Bake the pie in the preheated oven for 55 to 65 minutes, until the filling is bubbly and the crust turns golden brown. Loosely tent the pie with aluminum foil if the top begins to brown too quickly. Remove from the oven and transfer the pan to a wire rack to cool for one hour before slicing into squares.
Notes
- Storage: Keep leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Make ahead: You can prepare the pie dough up to 2 days in advance and keep it tightly wrapped in the refrigerator.
- Serving: This pie is fantastic warm or at room temperature, especially with a generous scoop of vanilla ice cream.
Recipe Details
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