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A flaky crust, tender apples, warm spices, it's a delicious handheld pie in slab form, which means you get more crust per bite! It is topped with all the flavors in the pie because it uses all the leftover spiced liquids from the apples!

Apple Slab Pie with Spiced Glaze

A flaky crust, tender apples, warm spices, it's a delicious handheld pie in slab form, which means you get more crust per bite! It is topped with all the flavors in the pie because it uses all the leftover spiced liquids from the apples!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 24 Pieces
Author Dinner, then Dessert

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 3 sticks unsalted butter , very cold, diced into cubes
  • 3/4 cup very cold water
  • 10 apples , peeled, cored and cubed into 3/4 inch cubes (I used half Grannysmith, half Fuji)
  • Juice of one lemon
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon table salt
  • 1/4 cup heavy cream for brushing
  • coarse sanding sugar
  • 1 cup confectioners’ sugar
  • the juice left over from the filling

Instructions

  1. To Make the Pie Crust:
  2. Using a food processor, process the flour, sugar and salt for a couple of seconds.
  3. Add in the butter cubes and pour water into the top feeder of the food processor slowly while pulsing the mixture until it resembles pea sized pieces.
  4. Take the dough out of the processor and knead together a couple of times just to form a rough ball.
  5. Cut into two pieces, flatten each like a disc and wrap tightly with saran wrap.
  6. Put in the refrigerator for at least an hour.
  7. Heat oven oven to 375 degrees.
  8. Line bottom of 10x15x1-inch jellyroll pan with parchment paper. You can alternately use a regular rectangular pan, a jelly roll pan just makes for a prettier presentation.
  9. To make the filling:
  10. Toss the cut apples with the lemon juice
  11. Add the sugar, cornstarch, cinnamon, nutmeg, allspice and salt.
  12. Mix well.
  13. To Make the pie:
  14. On a lightly floured smooth surface, roll one of your dough halves into a rectangle about an inch bigger than your pan on all sides.
  15. Put the crust into the pan and use that extra inch surround to make the crust into a wall going up the sides of the pan.
  16. Roll out the second disk of dough into another rectangle
  17. Scoop the apples out, leaving behind the juices.
  18. Put apples onto crust.
  19. Cover the apples with the second crust and crimp the two crusts together to form a tight seal.
  20. Cut 6-8 small 1 inch vents on the pie to prevent the crust from having steam trapped inside.
  21. Brush with the heavy cream.
  22. Top with coarse sanding sugar.
  23. Bake for 40-45 minutes until the crust is golden brown and the insides of the slits show it bubbling.
  24. Transfer to a wire rack to cool.
  25. In the meantime, using the bowl that had the apples, add in the powdered sugar and mix. Pour the glaze in any pattern you'd like over the cooled pie.
  26. Enjoy! What you don't finish today is good for a couple of days at room temperature.
  27. We reheated in the oven at 350 degrees for 10 minutes and it was fantastic!

Recipe Notes

Adapted from Smitten Kitchen