Apple Slab Pie Recipe
A large apple pie recipe perfect to freeze for lunches or when serving a large group.
Servings 20 People
Cost $12
Ingredients
- 2 pie crusts or purchased
- 5 lbs apples I like Granny Smith or Macintosh apples for baking
- ¾ cup sugar to taste
- 1 tsp cinnamon heaping
- 2 tbsp lemon juice (optional)
Instructions
Rolling the Pie Crust
- To make a slab pie I like to use a cookie sheet with sides. Cut a piece of parchment paper larger than your cookie sheet, place on the counter and dust with flour. My cookie sheet is the standard 9 by 13 inches.
- To make one large slab pie you will need enough pie crust for two standard double crust pies.
- Divide your pie crust in half, roll the first half out onto parchment paper into a rectangle larger than your cookie sheet.
- Once rolled out fold the dough in half to make transferring it easier.
- Slab pies are rustic, they don’t require a fancy edge or cut outs, its meant to be a hearty classic apple dessert. The larger pie crust takes a bit of practice to transfer but if it rips just dampen the edges of the tear and push it back together. No problem.
Make the Apple Pie Filling
- Wash your apples.
- Peel, core, and then slice your apples into a large bowl. Toss the apples with lemon juice to prevent them from darkening. Add the sugar, cinnamon, flour. Set in the fridge while rolling the pie crust.
Finishing the Apple Pie
- Roll out a second piece of pie crust and place that on top of the apple filling.
- Bake at 400 F for about 40 minutes. Let cool completely before slicing into large squares.
