This was the apple slab pie that almost wasn’t. The other day I saw the most beautiful rhubarb at the market. Instead of buying it then, I decided to come back the next day. I hadn’t really thought about making anything with rhubarb, but by morning, all I could think about was a pie. Actually, an apple slab pie. I really wanted to make a slab pie, and was planning to make an apple one until the thought of that beautiful rhubarb reappeared in my thoughts. What about an apple rhubarb pie? Do those two even go together? I was prepared to find out. I went back to the market, and to my disappointment the rhubarb was all gone. I even asked an employee, who wasn’t sure if they were going to get more in. Defeated, I picked up a few granny smith apples, and headed home.
I quickly threw the apples together, and let them sit in a bowl overnight. I wasn’t in a rush because I didn’t really need the pie for another day. As I pulled out my quarter sheet pan, I realized that I may not have made enough dough for a double crust slab pie this size. Instead, I went with a lattice (I needed the practice), rolled out the dough, grabbed my ruler and pizza cutter, and started cutting strips. About half way through, I’m noticing that I’m running out of strips to cover the longest part of the pan. I tried not to worry, and began weaving. Boy, did I need the practice. It seems I was right. About half way through, I was running out of strips to cover the entire pan. I started working from every direction, piecing the dough together as best I could. I baked it, and crossed my fingers.
The outcome wasn’t so bad, and the pie was great. I love a classic apple pie, but I’m keeping my eye out for rhubarb. I’m super curious now about an apple-rhubarb combo.
apple slab pie
- 4 medium apples of your choice , sliced about 1/8 inch thick (I used honey crisp, granny smith and Fuji)
- 1/3 cup packed light brown sugar (or to taste)
- 1 tablespoon flour
- ¼ teaspoon ground cinnamon
- Dash of salt
- 2 tablespoons butter
- 1 ¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 stick (4oz) unsalted butter (chilled and cut into small pieces)
- ¼ cup ice water
Make the filling
Combine sliced apples, brown sugar and flour until well combined. Set the bowl aside and while you make the crust.
Make the crust
In a food processor add flour, salt and sugar. Pulse to combine. Add the butter and pulse until coarse crumbs appear (approximately 30 seconds). Slowly add iced water and pulse just until the dough comes together. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. Separate dough into two equal pieces. Cover with plastic wrap and chill for 30 minutes.
Bake the pie
Preheat oven to 400°. Roll the one dough ball out on a lightly floured surface into a 10" x 14" rectangle, then fit into a 9" x13" rectangle pan. Add the apple mixture and sprinkle the butter on top. Roll the remaining dough ball out on the lightly floured surface into a 14" rectangle and cut into 1-inch strips. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 35–40 minutes more. Set pie aside to cool completely.