Apple Slab Pie
A double crust slab pie, filled with layers of cinnamon-sugar and thinly sliced apples. Perfect for a crowd.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
- Dough for 2 double crust pies or 2 packages of prepared pie dough, containing 2 rounds per package
- 12 C apples roughly 12 medium to large apples
- 1/4 C all-purpose flour
- 3/4 C granulated sugar plus additional for sprinkling
- 1/4 C light brown sugar
- 4 tsp cinnamon
- 1 C heavy cream plus 2 tbsp
Preheat oven to 350F°. Lightly grease a 12x17" jelly roll pan.
On a silicone counter mat, roll out half of your dough (or 2 premade rounds) large enough to hang over the pan slightly, roughly 15x20. If some areas are smaller, don't worry. It can be patched with extra dough later. Flipping the counter mat upside down, carefully transfer dough to prepared pan. Gently press dough to fit bottom and sides of pan.
In a medium bowl, combine flour, both sugars and cinnamon. Dust the dough with sugar mixer. Peel, core and slice 4 apples thinly. Scatter around the pan. Cover with 1/3 cup sugar mixture. Repeat two more times. Be sure to push apples into the corners.
Drizzle 1 cup of heavy cream throughout the apples.
Roll out second half of dough using the previous method. Carefully transfer to pan. Roll or crimp dough edges together to seal. Brush with 2 tablespoons of heavy cream. Generously sprinkle with sugar. Using a sharp knife, cut 2 inch holes into the dough to allow steam to escape.
Bake for 50-60 minutes or until bubbly and golden brown. Allow pie to cool prior to slicing.