Happy Sunday! I’m here today with my first ever blog pie recipe. Drumroll please. I’m generally not a pie maker. I’m good at cookies and great at quick breads, but pies? Not so much. So…when I discovered slab pies I got a little excited. This apple slab pie is easy, fresh and even if you are pie-crust-challenged, I promise you can do this.
This crust is very forgiving. It calls for butter and mixing it together is a little messy but very easy. The best part is you don’t need to worry about the size of your rolled out crust. Just roll it to fit your pan. If you like a thick crust, use a smaller pan.
I used a 9 x 13 cookie sheet and my dough was fairly thick. I love thick crust though so I was very happy with the way it turned out!
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- 3 c. chopped apples
- 1/2 c. Sugar
- 1/2 t. Cinnamon
- 4 T. butter
- 2 c. Flour
- 1 T. Baking Powder
- 2 T. Sugar
- 2 t. salt
- 1 stick of butter
- 1 c. milk or cream
Ingredients
Crust
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- Preheat oven to 375 degrees.
- Combine chopped apples, sugar and cinnamon in a bowl and set aside.
- In a large bowl combine flour, baking powder, sugar and salt.
- Cut in butter with a pastry blender or your fingers. The dough will be shaggy.
- Slowly add milk/cream until dough holds together and is manageable.
- Put dough out onto floured surface and divide in half.
- Set one half aside and roll out the other half using flour as needed so the dough doesn't stick.
- The rolled out shape doesn't have to be perfect...just make it fit your baking sheet.
- Lay rolled out dough on the cookie sheet.
- Top dough with apple mixture and dot with butter.
- Repeat rolling process with second half of dough.
- Lay over apples and seal the edges. Cut 3 slices in top for steam to escape.
- Bake for 40 min.
The size of my cookie sheet is 9 x 13. A 9 x 13 oblong dish could also be used.
The texture of this pie crust is wonderful. The baking powder makes it puff up and it’s very airy. This is one of those recipes that would be perfect served warm…with ice cream or even whipped cream. This is also one of those recipes that had I not given part of it away, I would have eaten the whole thing. Really.
My little collection of apple recipes is growing. If you missed any you can check them out by clicking the image below.
I’ve got all my fall items finally listed in my Etsy shop. I’ll be back in a day or so with a quick rundown. Mostly pillow covers in a variety of fabrics with custom embroidery. See you then…thanks for stopping by!
lilea says
Monday, October 28, 2013 at 7:42 pmThank you Ann for this recipe. You have just validated the way my grandmother used to make her pies. She baked them on our dinner plates and they came out rather thin like this slab style. We loved them even though they weren’t the “deep dish” pies that were found in restaurants. I guess grandma really had something going on there! I can’t wait to start making slab pies!
[email protected] says
Tuesday, October 22, 2013 at 12:52 pmI’m not a pie maker, but this looks yummy AND easy!!
Eileen says
Monday, October 21, 2013 at 9:02 amI have been converted from making deep dish pies to slab pies. They are such a cinch. I do have a tip for you. The next time you make one put a couple long pieces of parchment paper (doubled up) under the slab before you bake it. That makes it easy to move the slab to another surface after baking, and catches the bubbling goo that sometimes comes out of the slab. Plus, it doesn’t effect the baking at all. I love your dishes – beautiful…
Ann Drake says
Wednesday, October 23, 2013 at 8:37 amAhhh great tip Eileen. It would have been great to put the pie out on a cutting board. Thanks!
Anita says
Sunday, October 20, 2013 at 9:51 pmAnn, that looks yummy!! I am definitely pie crust challenged, and always looking for something different to do with apples. I’ll definitely try this this week:-)
Suzanne says
Sunday, October 20, 2013 at 9:45 pmHi Ann,
I love the look of this pie (my waist line doesn’t but who listens to that!) and would love to make it. I am in Australia (the person who asked you about your font – which I subsequently bought and get a lot of use out of). We don’t have butter sticks over here so could you let me know approximately how much a stick is in weight or spoonfuls. So many thanks. Love getting your emails.
Suzanne
Ann Drake says
Wednesday, October 23, 2013 at 8:36 amHi Suzanne! A stick of butter is 8 Tablespoons or 1/2 cup. I need to be more specific I know…glad you are enjoying the font!
Pamela Gordon says
Sunday, October 20, 2013 at 8:38 pmThat does look good. And. I’d be eating the crusty edges too! Thanks for the recipe.
Grace @ sense and simplicity says
Sunday, October 20, 2013 at 8:27 pmThat does look good. It reminds me of a galette (a French pie with the bottom crust bent over part of the top) which is one of those things I’ve been meaning to try.
Lin says
Sunday, October 20, 2013 at 5:21 pmAnn it looks so homey and good. I am going to have to try this. I am not so great with crust, but I need to keep on trying and maybe one time it will turn out great. At least this is rustic looking and does not have to be perfect. Thank you for this recipe.
Ann Drake says
Wednesday, October 23, 2013 at 8:35 amGive it a try Lin…perfection is not the goal. Rustic looking is the “perfect” description!
Penny @ The Comforts of Home says
Sunday, October 20, 2013 at 1:39 pmWhat a cool way to make a pie! It looks delicious!
Sandy says
Sunday, October 20, 2013 at 12:05 pmI have all these ingredients plus vanilla bean ice cream. Apple Slab Pie is this evening’s dessert. Thanks Ann for another delicious recipe.
Dawn says
Sunday, October 20, 2013 at 10:35 amI want a corner piece too:) I have never heard of making a pie this way. I still have apples on the porch that haven’t fallen into the cider mill yet. I think I will give this a try. Thank,Ann.