Apple Slab Pie Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bind the dough together without making it too sticky.

Apples: The star of the filling, providing sweetness and tartness.

Granulated sugar: Sweetens the apple filling.

Ground cinnamon: Adds warmth and spice to the filling.

Ground nutmeg: Enhances the flavor with a hint of nutty spice.

Egg: Used for the egg wash to give the crust a golden brown finish.

When making the dough, ensure that the butter is very cold. This helps create a flaky texture in the crust. You can even chill the flour and mixing bowl beforehand. When combining the flour and butter, work quickly to prevent the butter from melting. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• apples - Substitute with pears: Pears provide a similar texture and sweetness, though they may be slightly softer when baked.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor and more moisture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices, adding complexity to the flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in equal amounts.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling without adding any flavor, though you may need to use slightly less.

• egg - Substitute with milk: Brushing the crust with milk can give it a nice golden color, though it won't be as shiny as an egg wash.

• To store your apple slab pie, allow it to cool completely at room temperature. This ensures that the crust remains crisp and the apple filling sets properly.
• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from drying out.
• For short-term storage, place the wrapped pie in the refrigerator. It can be stored there for up to 3-4 days. When ready to enjoy, you can serve it cold or reheat individual slices in the microwave for a few seconds.
• If you want to keep the pie for a longer period, freezing is a great option. First, wrap the cooled pie in a layer of plastic wrap, ensuring it is tightly sealed. Then, wrap it again with a layer of aluminum foil to provide extra protection against freezer burn.
• Label the wrapped pie with the date to keep track of its storage time. The apple slab pie can be frozen for up to 2-3 months.
• When you're ready to enjoy the frozen pie, transfer it from the freezer to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the pie's texture and flavor.
• To reheat the thawed pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it loosely with aluminum foil. Heat for about 15-20 minutes or until warmed through. This will help revive the crust and make it crispy again.
• For individual slices, you can reheat them in the microwave for about 20-30 seconds. Be cautious not to overheat, as this can make the crust soggy.

• Preheat your oven to 350°F (175°C). Place the apple slab pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of apple slab pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't become too soft.

• If you prefer a crispy crust, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the apple slab pie on a piece of parchment paper or directly on the toaster oven rack. Heat for 10-15 minutes, checking frequently to avoid burning.

• For an extra touch, reheat the apple slab pie in a skillet. Preheat a non-stick skillet over medium heat. Place a slice of pie in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming and a crispy crust.

• If you have an air fryer, preheat it to 350°F (175°C). Place the apple slab pie in the air fryer basket and heat for 5-7 minutes, checking frequently to avoid overcooking. This method will give you a nicely crisped crust.

• Oven: Preheat to 375°F (190°C) for baking the pie.

• Mixing bowl: Combine flour and butter, and later mix the apple filling.

• Pastry cutter: Cut the butter into the flour until the mixture resembles coarse crumbs.

• Plastic wrap: Wrap the dough halves and refrigerate them.

• Rolling pin: Roll out the dough to fit the baking sheet.

• Floured surface: Roll out the dough without it sticking.

• Baking sheet: Place the rolled-out dough and apple mixture.

• Knife: Peel, core, and slice the apples; also cut slits in the top crust.

• Pastry brush: Brush the top crust with beaten egg.

• Cooling rack: Let the pie cool before serving.

Prepare the dough in advance: Make the dough a day ahead and refrigerate it. This allows you to focus on the filling and assembly on baking day.

Use a food processor: Quickly combine flour and butter using a food processor to save time on making the crust.

Pre-slice the apples: Peel, core, and slice the apples in advance. Store them in a mixture of water and lemon juice to prevent browning.

Ready-made crust: For an even quicker option, use a store-bought pie crust to skip the dough-making process entirely.