Apple Slab Pie with Maple Icing
Delicious Apple Slab Pie with Maple Icing features a tender crust filled with spiced apples, topped with a sweet glaze.
Equipment
- mixing bowl
- Pastry cutter
- Silicone spatula
- wooden spoon
- Rolling Pin
- 10×15-inch Jelly Roll Pan
- Cooling Rack
Ingredients
Crust
- 4 cups all-purpose flour spooned & leveled
- 1.5 teaspoons salt
- 1 teaspoon granulated sugar
- 1.75 cups unsalted butter very cold and cubed
- 0.75 cups ice water very cold
- 1 large egg lightly beaten with 1 Tablespoon of milk
- coarse sugar for sprinkling on top
Filling
- 10 cups peeled and chopped apples (about 4 – 5 lbs)
- 0.67 cups granulated sugar
- 0.25 cups all-purpose flour
- 2 Tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
Glaze
- 0.75 cups confectioners’ sugar sifted
- 2 Tablespoons pure maple syrup
- milk or heavy cream to thin (a couple teaspoons)
Instructions
Preparation
- Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal. Drizzle in the cold water, 1 Tablespoon at a time, stirring after every addition. Transfer the dough to a floured surface, fold in the flour until fully incorporated, and form into a ball. Divide into two discs, wrap, and chill for at least 2 hours.
- Make the filling: Combine all filling ingredients in a large bowl and set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled pie crust: Roll one disc into an 18x13-inch rectangle and place in a greased 10x15-inch jelly roll pan, trimming the edges to 1 inch.
- Spread the filling evenly on top of the crust.
- Roll out the second pie dough disc and drape it over the filling, sealing the edges with the bottom crust.
- Cut slits in the top crust, brush with egg wash, and sprinkle with coarse sugar.
- Bake for about 40-46 minutes until golden brown and bubbly. Cool on a wire rack for a few hours.
- Before serving, whisk the glaze ingredients together and drizzle over the pie. Cut into slices and serve.
Notes
Make the pie crust dough ahead of time; it can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw overnight in the refrigerator before use. Baked pie freezes well for up to 3 months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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