This from-scratch Apple Slab Pie with Spiced Glaze will be the star of any gathering you bring it to! And don’t let the long list of ingredients fool you—most are items you’ll have in your pantry or refrigerator. And each different step moves fairly quickly (although it is nice to have a buddy to slice apples with!).

Making pie in a jelly roll pan is perfect for those summer parties where the guest list is as long as the days. It feeds a crowd and lends itself to a rustic look—so you can worry more about enjoying yourself than making a picture perfect pie. Give it a try for your next get together!

Ingredients:

3 3/4 cups all-purpose flour

1 tablespoons sugar

1 1/2 teaspoons salt

3 sticks unsalted butter , very cold, diced into cubes

3/4 cup very cold water

10 apples , peeled, cored and cubed into 3/4 inch cubes (I used half Grannysmith, half Fuji)

Juice of one lemon

1/2 cup sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon table salt

1/4 cup heavy cream for brushing

coarse sanding sugar

1 cup confectioners’ sugar

the juice left over from the filling

 

Directions:

1. To Make the Pie Crust:
2. Using a food processor, process the flour, sugar and salt for a couple of seconds.
3. Add in the butter cubes and pour water into the top feeder of the food processor slowly while pulsing the mixture until it resembles pea sized pieces.
4. Take the dough out of the processor and knead together a couple of times just to form a rough ball.
5. Cut into two pieces, flatten each like a disc and wrap tightly with saran wrap.
6. Put in the refrigerator for at least an hour.
7. Heat oven oven to 375 degrees.
8. Line bottom of 10x15x1-inch jellyroll pan with parchment paper. You can alternately use a regular rectangular pan, a jelly roll pan just makes for a prettier presentation.
9. To make the filling:
10. Toss the cut apples with the lemon juice
11. Add the sugar, cornstarch, cinnamon, nutmeg, allspice and salt.
12. Mix well.
13. To Make the pie:
14. On a lightly floured smooth surface, roll one of your dough halves into a rectangle about an inch bigger than your pan on all sides.
15. Put the crust into the pan and use that extra inch surround to make the crust into a wall going up the sides of the pan.
16. Roll out the second disk of dough into another rectangle
17. Scoop the apples out, leaving behind the juices.
18. Put apples onto crust.
19. Cover the apples with the second crust and crimp the two crusts together to form a tight seal.
20. Cut 6-8 small 1 inch vents on the pie to prevent the crust from having steam trapped inside.
21. Brush with the heavy cream.
22. Top with coarse sanding sugar.
23. Bake for 40-45 minutes until the crust is golden brown and the insides of the slits show it bubbling.
24. Transfer to a wire rack to cool.
25. In the meantime, using the bowl that had the apples, add in the powdered sugar and mix. Pour the glaze in any pattern you’d like over the cooled pie.
26. Enjoy! What you don’t finish today is good for a couple of days at room temperature.
27. We reheated in the oven at 350 degrees for 10 minutes and it was fantastic!

 

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Quick tip: Make sure your pie crust is at the right temperature for rolling out—it should be slightly chilled but not cold straight from the fridge. This will ensure it doesn’t crack or stick.

Big thanks for this delicious recipe, Dinner then Dessert