FOR THE CRUST:
3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ – 1 cup very cold water
FOR THE APPLE FILLING:
3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about
Squeeze of lemon juice
⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt.
Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both
hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also
do this with two knives or a strong pastry blender. I prefer using my fingers.
Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in
¾ cup of water with a rubber spatula until the water is absorbed and the dough starts to
come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring
the dough together with your hands until it forms a soft and almost loose ball. Divide the pie
dough into two pieces, one slightly larger than the other. You’ll need the larger piece for the
bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular
shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed.
Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours
To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the
sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle
the sugar-spice mixture over the apples and toss them well to coat; set aside.
To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch
baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a
little smaller than this (as mine was), don’t worry – this recipe will still work fine; you’ll just
have a little extra dough leftover.