When it comes to baking with apples, the Granny Smith is a standout! Not overly sweet, this light green gem melds well with all those fragrant autumn spices I love. And the apple’s firm structure means it will keep its shape even when baked.


Every fall I make sure to grab a bushel of Granny Smith apples so I can bake up a few batches of my apple slices. I like to think of these apple-filled delights as an apple pie you can eat with your hands!

apple

How to make a great crust for Apple Slab Pie


In addition to Granny Smith apples, you must make your own crust. I use a favorite recipe that includes good-ol’ Crisco™ plus egg yolks. Those two ingredients are the key to this crust recipe: flaky and rich in flavor but firm enough to hold all those delicious Granny Smith apples in place.

Fall means fresh apple pies.


Fruit pies are classic fall. They’re an essential part of celebrating the season. I love going apple or peach picking with my family, and making delicious desserts together afterwards. You can find more fruit pie recipes in my new pie cookbook. Pick up your copy today and find many more seasonal dessert inspirations just like this apple slab pie!

Yield: Makes one 7-X 15-inch pan
Author:
Apple Slab Pie

Apple Slab Pie

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

Crust
  • 4½ cups all-purpose flour
  • 1 teaspoon salt
  • 1½ cups Crisco shortening
  • 3 large egg yolks
  • 2½ tablespoons fresh lemon juice
  • ½ cup plus 3 tablespoons cold water
Apple filling
  • 4 pounds Granny Smith apples
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
Glaze
  • 2 cups confectioners’ sugar
  • 2 to 3 tablespoons water

Instructions

  1. In a mixing bowl, sift together the flour and salt. Using a pastry blender, cut the shortening into the flour. In a separate bowl, whisk the eggs slightly. Add the lemon juice and the water. Slowly add this mixture to the flour and salt, stirring until a dough forms. Form the dough into a ball then flatten into a disk using the palm of your hand. Wrap in plastic wrap and set aside while preparing the apple filling.
  2. Peel and core the apples. Cut into ¼-inch slices and place in a mixing bowl. Add the flour, sugar, cinnamon, and nutmeg and toss gently to combine.
  3. Preheat the oven to 350 degrees. Have your 7-X15-inch pan at hand.
  4. Divide the dough in half. On a lightly floured work surface, roll one half of the dough into a 9-by 17-inch rectangle. Place the dough into the pan. The dough edge should go over the side of the pan.
  5. Roll the remaining piece of dough into a rectangle slightly larger than the 7-X 15-inch pan. Transfer the apple mixture into the dough-lined pan, spreading the mixture evenly. Top with the other piece of dough. Trim the dough edge as needed then use the tines of a fork to seal the edge.
  6. Place the pan on a baking sheet pan. The pan will catch any apple juice that may bubble over during the baking process. Bake for 1 hour or until the pastry is a rich brown color.
  7. Cool completely before glazing and slicing. To prepare the glaze, place the confectioners’ sugar in a bowl. Add enough of the water to create a glaze. Using a fork, drizzle the glaze on top of the pastry. Slice the cooled apple-filled pastry into bars.
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it # fallrecipe
November 05, 2021 — Mary DiSomma