apple slab pie


Galette Filling

  • 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

Pie Crust

  • 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

  1. Combine sliced apples, brown sugar and flour until well combined. Set the bowl aside and while you make the crust.

Make the crust

  1. 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

  1. 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.