Bert Swope
Slab Apple Pies are an exciting and easy way to bring delicious apple flavor into your next gathering – baked in a jelly roll pan for even easier handling! Plus they make perfect finger foods!
Serves a Large Crowd
No matter if you are hosting a large gathering or cooking for just yourself and your family, pie is always an impressive dessert choice to share. This Apple Slab Pie is an especially great option as it can feed an entire party! This Apple Slab Pie was made on a large-rimmed sheet pan (jelly roll pan). So make this Apple Slab Pie on an enormous sheet pan that will feed all guests or family!
This delicious pie is an excellent addition to any Thanksgiving, holiday, or festive gathering! The sauce adds an irresistibly sweet touch, while looking festive too. Plus, this versatile option can be eaten hot or cold- perfect for any event!
Slab pies are similar to regular pies in that they feature both top and bottom crusts; however, their assembly is much simpler.
High Crust-to-Filling Ratio
A slab pie is a type of pie baked in an unusual shape: rectangular rather than round pie plates. This allows for an increased crust-to-filling ratio perfect for serving large crowds, plus easier assembly without worrying about creating lattice tops. Plus, its high crust-to-filling ratio keeps your pie moist and fluffy inside!
Easy to Assemble
Slab pie is one of the best features of its type because of how easily you can put it together. Making dough, slicing apples, and wrapping them all up into the crust takes much less time than its round cousin – meaning you’re getting your pie onto the table faster! Plus, since it is baked in a larger sheet pan, it bakes faster, making this an excellent option for beginner bakers who might feel overwhelmed when rolling out and fitting single crust into smaller round pie dishes.
Easy to Freeze
Freezing leftover slab apple pie is a great way to preserve it for later. Here are the steps to freeze leftover slab apple pie:
- Allow the pie to cool: It’s important to allow the pie to cool completely before freezing it. This will prevent condensation from forming inside the packaging.
- Wrap the pie: Wrap the pie tightly in plastic wrap or aluminum foil. Be sure to wrap it completely to prevent freezer burn.
- Place in a freezer-safe container: Place the wrapped pie in a freezer-safe container or a resealable plastic bag. Label the container with the date and type of pie.
- Freeze the pie: Place the container in the freezer and freeze the pie for up to three months.
- Thaw the pie: When you’re ready to eat the pie, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Alternatively, you can thaw it on the counter for a few hours, but keep an eye on it to prevent any spoilage.
- Reheat the pie: Reheat it in the oven or microwave once it is thawed. To reheat in the oven, preheat the oven to 350°F and bake the pie for 10-15 minutes or until heated through. To reheat in the microwave, place a slice of pie on a microwave-safe plate and microwave for 20-30 seconds.
By following these steps, you can freeze leftover slab apple pie and enjoy it at a later time. Apple Slab Pie is the ideal dessert to serve a crowd! Easy to prepare ahead, everyone will praise its flavorful sweetness! Refrigerated leftovers keep well.
Slice Patterns For A 9X13 Slab Pie
When it comes to slicing a 9×13 slab pie, there are a few standard ways you can do it:
- Square slices: Slice the pie lengthwise and widthwise to create evenly sized square slices. This simple and straightforward method works well if you want to serve the pie in individual portions.
- Rectangular slices: Slice the pie lengthwise into long, rectangular slices. This is a good option if you want larger slices or to serve the pie buffet-style.
- Diagonal slices: Slice the pie diagonally from one corner to the opposite corner to create triangular slices. This can be a visually appealing way to serve the pie, especially if you’re trying to create an attractive presentation.
Regardless of your chosen method, using a sharp knife is important to ensure clean, even slices. If you’re having trouble cutting through the crust, try heating the knife’s blade under hot water for a few seconds before slicing. This can help soften the crust and make it easier to cut. Also, clean the knife between slices to prevent the filling from sticking to the blade.
The benefits of using palm sugar rather than regular sugar in a pie?
Palm sugar, also known as coconut sugar, is a natural sweetener derived from the sap of palm trees. Here are some potential benefits of using palm sugar instead of regular sugar in a pie:
- Lower glycemic index: Palm sugar has a lower glycemic index than regular sugar, which raises blood sugar levels more slowly. This can benefit people watching their blood sugar levels, such as those with diabetes.
- Richer flavor: Palm sugar has a complex flavor profile with notes of butterscotch, which can add depth and richness to a pie filling. This can appeal to desserts with bold flavors like pumpkin or chocolate.
- Healthier option: Palm sugar is a more natural and unrefined sweetener than regular sugar, which is heavily processed and stripped of its nutrients. Palm sugar is also rich in minerals like potassium, iron, and zinc.
- Environmentally sustainable: Palm sugar is produced from the sap of palm trees, which are a renewable resource that requires less water and pesticides than sugar cane. Using palm sugar can support sustainable agriculture practices and reduce your carbon footprint.
Overall, using palm sugar instead of regular sugar in a pie can provide some potential health benefits and add a unique flavor profile to your dessert. However, it’s important to remember that palm sugar is still a form of sugar and should be consumed in moderation.
Ingredients
For the dough
- 2 2/3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup sugar
- 1 cup butter, cubed
- ½ cup cold water
For the apple filling
- 6 Granny Smith apples, peeled and chopped
- 1/3 cup palm sugar
- 1/2 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
For brushing
- 1 egg, lightly beaten
- 1 tablespoon sugar
For the topping
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Preparation Directions
- In a food processor mix together the flour, salt, and sugar. Add the butter and mix until a crumbly dough forms. Pour in the cold water and mix until the dough is homogeneous.
- Put the dough onto a floured surface and knead for 2 minutes.
- Divide the dough into two pieces and cover each ball with plastic wrap. Refrigerate for 1 hour.
- Meanwhile, in a large bowl, stir together apples, palm sugar, cinnamon, nutmeg, and cardamom.
- After the dough has chilled, roll one ball into a 12×15-inch sheet. Lay the sheet into a 9×13-inch baking dish.
- Spread the apple filling into an even layer.
- Roll the second ball of dough the same as the one ball and lay it over the apples. Seal the two sheets of dough.
- Brush with the beaten egg and sprinkle with the sugar.
- Bake for 50-60 minutes at 350 degrees F.
- Remove the pie from the oven and let it cool completely.
- Prepare the topping and whisk the melted butter, powdered sugar, and milk. Drizzle icing over the cooled pie.
- Slice and serve!
Servings
The number of slices that a 9×13 slab pie yields will depend on a few factors, including the thickness of the crust and filling, and how large or small you slice the pieces. However, here are some general guidelines for estimating how many slices you can get using the standard slicing patterns:
- Square slices: If you slice the pie into 2-inch square pieces, you can get approximately 24-30 slices from a 9×13 slab pie.
- Rectangular slices: If you slice the pie into 2-inch wide rectangular pieces, you can get approximately 12-16 slices from a 9×13 slab pie.
- Diagonal slices: If you slice the pie diagonally into 2-inch wide triangles, you can get approximately 12-16 slices from a 9×13 slab pie.
Keep in mind that these are just rough estimates and the actual number of slices may vary depending on how thick or thin you cut them. Also, if you’re serving the pie as part of a larger dessert spread, you may be able to get more servings out of the pie by cutting smaller pieces.
Cook’s Notes
- Pie Crust: No time or dislike making pie crust, no worries, a store-bought puff pastry could also be a suitable alternative.
- Sugar: Can’t find Palm sugar or want to use what you have in the pantry, don’t fret. Regular will work just fine in this pie.
Enjoy!