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XXL Apple Slab Pie

A close-up of a generous slice of XXL apple pie, showcasing the flaky golden crust and abundant apple filling.
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A large-format apple pie perfect for gatherings, featuring a flaky crust and a spiced apple filling. This sheet pan pie is designed for easy slicing and serving at potlucks and parties.

Ingredients

Scale
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water
  • 6 pounds apples (about 18–20 medium), peeled, cored, and sliced 1/4-inch thick
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)

Instructions

  1. Make the crust: In a large bowl, whisk together 2.5 cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine the sliced apples, 1 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, cloves, and lemon juice. Toss gently to coat the apples evenly.
  3. Assemble the pie: Preheat your oven to 400°F (200°C). Line a 13×18-inch rimmed baking sheet with parchment paper, leaving an overhang on the sides.
  4. Roll out the bottom crust: On a lightly floured surface, roll out one disk of dough into a rectangle large enough to cover the bottom of the prepared baking sheet. Carefully transfer the dough to the baking sheet and gently press it into the bottom and up the sides.
  5. Add the filling: Pour the apple filling evenly over the bottom crust.
  6. Roll out the top crust: Roll out the second disk of dough into a rectangle. You can either place it as a solid top crust, cutting vents, or cut it into strips for a lattice top.
  7. Seal and crimp: Place the top crust over the filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges to seal. If using a solid top crust, cut several slits in the top to allow steam to escape.
  8. Egg wash and sugar: Brush the top crust with the beaten egg and sprinkle with the 2 tablespoons of granulated sugar.
  9. Bake: Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with foil.
  10. Cool: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly.

Notes

  • For best results, use a mix of apple varieties like Granny Smith, Honeycrisp, and Fuji for a balanced flavor and texture.
  • This pie can be assembled up to 24 hours in advance and refrigerated before baking.
  • Leftover pie can be stored, covered, at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat slices in a warm oven or microwave.
  • Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Nutrition

Find it online: https://delicerecipe.com/xxl-apple-pie-crowd-pleasing-giant-dessert/