National Pie Day is January 23, so in honor of that here’s an apple pie! To be more specific it is an Apple Slab Pie baked in an 11×7 inch pan. The usual recipe is double this, baked in a sheet pan and serves a crowd. This 11×7 in Apple Slab Pie is perfect for smaller groups.
So what’s the point of making a small slab pie? Why not just make a round pie? I had to kind of justify that before I made the pie, but now that I’ve made it I’m glad I did. Slab pies are easy to cut and serve, plus they are easy to fit into crowded freezers.
Slab pies also give you a higher ratio of dough to fruit, which is great if you are using some really delicious and flaky pie dough recipe. I’ve been on a laminated pie crust kick lately and slab pies have been a good way to use the dough. And even though there’s a high ratio of dough to fruit, I think there’s still enough fruit.
This is embarrassing to admit, but I do not enjoy peeling apples AT ALL and like this recipe because there are fewer apples to peel. I used Granny Smith’s and threw in one Fuji for variety. The filling in this recipe holds together well.
Here’s the 11×7 inch Apple Slab Pie recipe if you want to try it.
11x7 inch Apple Slab Pie
- 11x7 inch pan
- Dough for a double crust pie store bought or homemade
- 2 pounds apples peeled cored and cut into small chunks
- 1/2 tablespoon lemon juice
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Tiny pinch salt
- 2 tablespoons heavy cream or one egg beaten with 1 tablespoon of water
- Sparkling Sugar (optional
- Heat oven to 375 degrees F. Set a large rimmed baking sheet in the oven.
- In a large bowl, toss apples with lemon juice until coated. Add remaining filling ingredients and stir to evenly coat.
- Assemble pie: On a lightly floured surface, roll out half the dough and fit it into the pan so that it comes about ¾ of the way up the sides.
- Spread apple mixture into dough filled lined and spread evenly.
- Roll the second ball of dough into a large rectangle. Drape over filling and push down around edges, pinching to seal. Make small cuts in center of pie to vents.
- Brush with heavy cream or egg wash and sprinkle with sparkling sugar.
- Set on the preheated baking sheet and bake until crust is golden and filling is bubbling – about 40 minutes. Transfer to a wire rack and let cool.