This recipe outlines the creation of a generous apple slab pie, perfect for serving a crowd. It features a sweet-tart apple filling seasoned with cinnamon and nutmeg, encased in a pre-made pie crust, and finished with a simple powdered sugar glaze. An easy-to-follow method for a classic dessert.
For the best apple slab pie, select firm, tart apples such as Granny Smith or Honeycrisp; their acidity balances the sweetness and they hold their shape well during baking. Ensure apples are sliced uniformly thin for even cooking. When assembling, properly seal the top and bottom crusts to prevent filling leakage. Creating steam vents in the top crust is crucial for allowing steam to escape, preventing a soggy crust and ensuring a crisp finish. A light egg wash (egg yolk + a touch of water or milk) on the top crust before baking will yield a beautiful golden-brown sheen. Allow the pie to cool completely before slicing to allow the filling to set, preventing a runny mess.