If you ever find yourself with a pie-loving mob at your door, this recipe will prove itself indispensable.
(Not that it’s likely you’ll find yourself in that scenario any time soon, but a pie-loving group of family members on Thanksgiving isn’t necessarily all that different.)
The ingenious thing about a slab pie (which, let me make it clear – I did not invent) is that each makes enough to feed an army with basically the same amount of work it takes to make a regular-sized pie. Now, we all know that the amount of work it takes to make a regular pie is nothing to sneeze at, but if you’re going to take the time to make pie anyway, why not get the most bang from your buck?
Slab pie certainly delivers in that department.
It’s a great fall treat to make, no matter what the occasion; it will make your home smell like the most heavenly-scented bakery on the planet. I think it would be an especially lovely addition to Thanksgiving dessert though. And although there’s absolutely no need to do so (it would totally be gilding the lily!), it would be extra especially amazing warmed and served with a scoop of vanilla bean ice cream on top.
Just make sure you save room for dessert.
And if you’re looking for something a bit more classic, check out Cooking Light’s video How To Make a Traditional Apple Pie!
- About 3 lbs (1.4 kg) sweet-tart apples, peeled, cored, and chopped (about 10 cups chopped)
- 1 cup (200 g) sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon fine salt
- ⅔ cup (90 g) all-purpose flour
- 2½ cups (320 g) whole wheat pastry flour or all-purpose flour
- ½ cup (50 g) toasted walnuts, pulverized in a food processor until powdered (optional)
- ¾ teaspoon fine salt
- 1 cup (227 g) unsalted butter, chilled and diced
- 4 to 6 tablespoons cold water
- 1 cup (130 g) all-purpose flour
- ½ cup (105 g) light brown sugar, lightly packed
- 1 stick (115 g) unsalted butter, at room temperature
- 1 cup (90 g) old-fashioned rolled oats
- ½ cup (50 g) toasted walnuts, coarsely chopped
- ⅔ cup powdered sugar
- 4 teaspoons milk
- For the filling, toss together all ingredients in a large bowl until the apples are coated. Cover the bowl and let the mixture sit for 1 hour, stirring a couple times.
- For the crust, whisk together the flour, pulverized walnuts (if using), and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks like coarse meal. Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together, and only adding enough water so the dough comes together when you squeeze it. Gather the dough together into a ball and then flatten it into a rectangle; wrap it in plastic wrap and refrigerate until chilled, about 30 minutes.
- For the crumble topping, use a fork to mix the flour and brown sugar together in a large bowl. Cut in the butter, and then stir in the oats and walnuts.
- Preheat the oven to 375F; get out a 15 by 10 by 1-inch baking sheet. (I don’t bother lining the baking sheet because there’s enough butter in the crust to prevent it from sticking, but you can line the bottom with parchment paper if you want).
- Roll out the dough to an 18 by 13-inch rectangle on a lightly floured surface. Drape it over the rolling pin to help you transfer the dough to the prepared baking sheet. If necessary, trim the dough to within ¾-inch of the edge of the pan, and then fold it over and flute it as desired. Use the tines of a fork to poke a few holes in the bottom of the crust.
- Give the apple filling a good stir and spread it (along with any juices that have collected) into the prepared crust. Sprinkle on the crumble topping.
- Bake the pie until the apples are tender and the crust is golden, about 40 to 45 minutes; cool on top of a wire rack.
- Once the pie is cooled, whisk together all ingredients for the glaze and drizzle on top.
- Let the glaze set before cutting and serving.