Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Apple Slab Pie
Watch How to Make Apple Slab Pie
Apple Slab Pie
Prep Time
30 min
Cook Time
50 min
Yield
24 servings
Ingredients
- EGG YOLK PASTRY:
- 5 cups all-purpose flour
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/2 cups shortening
- 2 large egg yolks, lightly beaten
- 3/4 cup cold water
- FILLING:
- 5 pounds tart apples, peeled and thinly sliced
- 4 teaspoons lemon juice
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2% milk
- Additional sugar
Directions
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball.
- Divide dough in half. On a lightly floured surface, roll half the dough to fit a 15x10x1-in. baking pan.
- Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
- Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts
1 piece: 317 calories, 13g fat (3g saturated fat), 18mg cholesterol, 86mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 3g protein.
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