This weekend, I made this apple slab pie. It’s an enormous creation, replete with perfectly crisp fall apples and a buttery crust. It holds up beautifully for a crowd, with absolutely no worries about the filling setting up right. In this uncertain world it’s a fact that you can’t ever go wrong with a slab of pie. Try it.
We made this dish for Brunch for Barack, which we co-hosted with Veronica Chan of the Chan Deck. We are incredibly grateful to Veronica, as well as Jeff of Jeffrey Tastes and Andrew of Zokos for all of their help in making the event so great. The event also had some fantastic sponsors and participants, and we’ll be checking in later in the week with a full wrap-up of the event. For now, go make a (giant) pie.
Apple Slab Pie
serves 12 with generous servings, or 25 with small ones
for the all-butter crust
(proportions listed for one layer, you’ll need to make two)
Because I have a regular size food processor, I made my dough in two batches. Below are the proportions for one batch–you’ll need to make two. If you have a huge food processor, go ahead and double up.
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 tablespoons sugar
15 tablespoons cold butter
2/3 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor. Rough chop the butter, and add to the flour mixture by pulsing 5 or 6 times. Drizzle in the ice water, pulsing the food processor 2 or 3 times or just until the dough holds together.
Turn the dough out onto a lightly floured surface and gather into a ball. Flatten into a disc, and wrap tightly with plastic wrap.
Repeat for the second batch of dough.
Chill both discs for 30 minutes, or more, in the refrigerator. Meanwhile prepare the filling.
for the filling
10 cups crisp, flavorful apples (such as Empire, McIntosh, Cortland, or Braeburn), cored and peeled
zest of 1 lime
zest of 1 orange
3 tablespoons fresh squeezed lime juice
3 tablespoons fresh squeezed orange juice
1 cup sugar (or more according to taste)
3/8 cup all-purpose flour
3/4 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 egg white, lightly beaten
Preheat oven to 400 degrees. Butter a half-size rimmed baking sheet (12 x 17 x 1″) and set aside.
In a large bowl, fold together all of the filling ingredients (excluding the egg white) and set aside.
On a large, lightly floured surface, roll out one of the dough rounds into a roughly 14 x 19″ rectangle. Fold into quarters and unfold inside the prepared baking pan. Leave any excess dough overhanging the edge. Place in the refrigerator while you roll out the top layer.
Roll out the second disc into a rough 14 x 19″ rectangle. Remove bottom crust from the fridge, carefully spoon in and arrange the apple slices, and then cover with the top crust. Fold the edge of the bottom crust up around the top crust, and crimp to seal the pie. Take the time here to make a well-sealed crust, it will help to seal in the juices and make for a better-tasting pie.
Working quickly, brush the top crust with the egg white, and then prick it all over with a fork. Place in the oven and bake for 45 – 55 minutes, or until the filling is bubbling and the crust is a light golden brown.
Cool for at least an hour or two and serve.