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 11x7 inch pan aka a "brownie pan". The usual recipe is double this, baked in a sheet pan and serves a crowd. This 11x7 in Apple Slab Pie is perfect for smaller groups.
Why Make a Slab Pie?
So what's the point of making a small slab pie? Why not just make a round pie? I had to justify that to myself 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 fit snugly into crowded freezers.
High Ratio Dough to Fruit
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.
Apple Filling
This is an old photo where I used Granny Smith and Fujis. For family pies like this, I don't always peel the apples, and I slice them in a way not shown in this photo which works really well for slab pies. Core the apples, then turn them on their sides and cut ¼ to ⅓ inch thick rings. Cut the rings into chunks. The thin slices will stack easily (unlike the rough ones in this photo!)
Pie Dough Recipe
Here's the 11x7 inch Apple Slab Pie recipe. I added a pie dough recipe that's a cross between a laminated dough and a rough puff. Use any pie dough recipe you want or store-bought roll & bake. When I'm in the mood to make a mess, I make it from scratch with pastry flour and European style butter. It requires a pastry mat, a rolling pin and a bench scraper, but is always worth it. But again -- use any pie dough recipe you like or get one from The Doughboy.
Recipe
11x7 inch Apple Slab Pie
Equipment
- 1 11x7 inch pan (aka Brownie Pan)
- 1 bench scraper
Ingredients
Slab Pie Dough
- 2 ½ cups all-purpose flour, plus a little extra for dusting (320 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 sticks unsalted butter, cold and cut into ½ inch chunks (228 grams)
- 6 to 8 tablespoons ice water
Apple Filling
- 1 ¾ pounds apples, cored, sliced and cut into chunks (around 5 cups)
- ½ tablespoon lemon juice (7 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 ½ tablespoons cornstarch (12 grams)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 tiny pinch of salt
Finish
- 2 tablespoons heavy cream or 1 egg beaten with 1 T. water
- 1 tablespoon Sparkling sugar optional
Instructions
Dough
- In a large bowl, whisk together flour, sugar, and salt. Alternatively, you can do this in a food processor.
- Add cold butter chunks and scatter them around in the flour mixture.
- Using your fingers, work the cold butter into the flour until it is evenly distributed with some pea size and almond size chunks This takes some time since the butter is cold. If using the food processor, just pulse until you get the pea and almond size chunks.
- Sprinkle in 6 tablespoons ice water and mix with a heavy duty scraper. Add more water 1 tablespoon at a time just until the dough holds together when pressed. It will look shaggy.
- Turn onto a lightly floured surface. Lay a sheet of plastic wrap over it, then press with the palms of your hands into a rough rectangle. Use a bench scraper or pie lifter to push excess flour or little dough chunks inward. Continue pressing and folding the dough over on itself, using the plastic wrap, until butter is completely mixed in but still cold. Leave the plastic wrap over it and roll into a rectangle that's about 8x12 inches.
- Remove plastic wrap. Fold into thirds like a letter. Repeat twice, then wrap the dough in plastic and refrigerate for 30 minutes or until ready to use.
- Divide dough into two portions, one slightly larger for the bottom crust.
Apple Filling
- In a large bowl, toss apples with lemon juice.
- Add sugar, cornstarch, spices and salt. Stir to coat evenly.
Assembling Slab Pie
- On a lightly floured surface, roll larger portion of dough (about 13 oz should do it) into a rectangle large enough to fit the 11x7 pan, coming about ¾ of the way up the sides.
- Roll remaining dough into a rectangle slightly larger than the pan.
- Spread apple mixture evenly in crust.
- Drape over filling. Trim excess and pinch edges to seal.
- Place assembled pie in the refrigerator for 15-20 minutes.
- Meanwhile, preheat oven to 375 degrees F.
- Right before baking, brush the pie with cream or egg wash and sprinkle with sparkling sugar if desired.
- Cut several small vents in the center.
- Bake on the center rack for about 45 minutes (start checking at 40), or until crust is deep golden and filling is bubbling through the vents. Go by the color of the crust and not the time. Chilled homemade dough will probably take longer than thin store-bought roll and bake.
- Cool on a wire rack before slicing.
Anna says
Marlene, that is a great tip! I've never heard that one.
Marlene says
Looks delicious! I find it's easier to peel an apple if I use my small tool that you push down over the whole apple to core it and cut into wedges, all in one motion. It's easier to take the peel off the individual wedges than dealing with the whole apple. I think the wedges are too thick for pie so then I will slice each of them into 2 or 3 individual slices. It's a trick I learned from a home economist who did lots of TV demonstrations.
Anna says
It seems like KA has an attachment for everything. Maybe if my beloved Breville goes I'll consider a KA. I'm intrigued by the cornflake version!
Sue says
Well if you’re embarrassed about hating to peel apples you’re not alone. I’m right there with you. I’m not above using the Kitchen Aid attachment that peels slices and cores. It’s one of the rare appliances I’m willing to wash to avoid an unpleasant kitchen task.
I haven’t made slab pies in years and years! I think the recipe I used to make had corn flakes in with the apples. I’ll have to look it up to see if I’m remembering that correctly.
The laminated dough you linked to looks amazing.