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Granny Smith Slab Pie
A large-format apple pie baked in a rectangular pan features a flaky homemade crust and a spiced Granny Smith apple filling. The slab format makes it perfect for feeding a crowd without the fuss of a traditional round pie. It is an excellent choice for holiday gatherings, potlucks, or a cozy weekend dessert. Tart apples balance beautifully with sweet sugar and warm spices, all encased in a crisp, golden pastry.
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, which takes about 45 seconds. 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. 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.
- 6Slice the cooled slab pie into squares and serve.