Apple Slab Pie
This apple slab pie is the perfect dessert to feed a crowd. It's got the most amazing apple cider filling and plenty of flaky pie crust all baked up in a sheet pan.
Servings: 15
Calories: 394 kcal
Ingredients
- 2 batches Double Gluten Free Pie Crust
- 1 ½ Cups (340 g) Apple Cider
- 3 ½ pounds (1589 g) Apples mixed varieties
- 1 Tablespoon Lemon Juice
- 1 Cup (213 g) Light Brown Sugar
- ¼ Cup (32 g) Cornstarch
- 1 ½ teaspoons Apple Pie Spice
- ¼ teaspoon Salt
- 2 teaspoons Vanilla
- Egg Wash (1 egg + 1 tablespoon water + ⅛ teaspoon salt)
- Turbinado Sugar
Instructions
- Prepare the pie dough and divide it into two equal portions. Wrap each in plastic wrap and refrigerate for at least 2 hours.2 batches Double Gluten Free Pie Crust
- Add the apple cider to a small saucepan over medium heat. Simmer until the cider has been reduced to 25% of it's original volume, or about 6 Tablespoons remain. It will take about 45 minutes. Remove the pan from heat and allow to cool to room temperature before using.1 ½ Cups (340 g) Apple Cider
- Roll out one half of the pie dough to a rectangle measuring 18 x 12 inches. Transfer the dough to the jellyroll pan and fit it into the corners. If you have any tears or cracks, patch them up with dough scraps. Trim the dough at the edges of the pan. Place the bottom crust into the refrigerator while you make the pie filling. See the notes below if you want to use a store-bought pie dough.
- Peel and core the apples and slice them to ¼ inch thick. Place all of the sliced apples in a large mixing bowl.3 ½ pounds (1589 g) Apples
- Add the lemon juice, brown sugar, cornstarch, apple pie spice, salt and vanilla to the bowl with the apples. Stir well to coat the apples.1 Tablespoon Lemon Juice, 1 Cup (213 g) Light Brown Sugar, ¼ Cup (32 g) Cornstarch, 1 ½ teaspoons Apple Pie Spice, ¼ teaspoon Salt, 2 teaspoons Vanilla
- Pour the apple filling into the prepared bottom pie crust. Make sure to spread the apples out so the whole pan is covered in an even layer.
- Pour the reduced cider over the apple filling.
- Roll out the second half of the dough to create a top crust. I recommend a lattice crust, using cookie cutters, or a patchwork top like I show here. Trying to transfer a solid top without tearing is too stressful for me. ;)
- Brush the top crust with egg wash and sprinkle with turbinado sugar. Place the pie back into the refrigerator while you preheat the oven.Egg Wash, Turbinado Sugar
- Preheat the oven to 400 °F (204 °C).
- Once the oven is preheated, place the pie on the bottom oven rack and bake for 45-50 minutes until the top is golden brown and the filling is bubbling a lot.
- Remove the pie from the oven and allow it to cool to room temperature before slicing.
Notes
TO USE STORE-BOUGHT CRUST: You will need enough for 2 double crusts (4 dough sheets). For the bottom crust, stack two dough sheets together and roll out to an 18x12 rectangle. Repeat the process for the top crust.
STORAGE: Store leftover pie wrapped in aluminum foil at room temperature for up to 2 days or in the refrigerator for up to 4 days.
MAKE IT VEGAN: Replace the egg wash with a vegan egg wash of 2 Tablespoons plant based milk combined with 2 Tablespoons of maple syrup.