Apple Slab Pie Recipe

Name: Apple Slab Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds); 8 8 gala apples (about 3 1/2 pounds) or 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds); 1 1/2 cups granulated sugar; 1/2 teaspoon salt; 1 1/2 cups animal crackers; 2 (15 ounce) boxes of pillsbury ready to roll pie crusts; 4 tablespoons unsalted butter, melted and cooled; 6 tablespoons minute tapioca; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 3 tablespoons lemon juice

Servings: persons

8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
8 8 gala apples (about 3 1/2 pounds) or 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups animal crackers
2 (15 ounce) boxes of pillsbury ready to roll pie crusts
4 tablespoons unsalted butter, melted and cooled
6 tablespoons minute tapioca
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons lemon juice

1
For the pie: Combine apples, sugar and salt in colander set over large bowl. Let sit, tossing occasionally, until apples, release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice.
2
Adjust oven rack to lower middle position and heat oven to 350 degrees.
3
Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
4
Toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool.
5
For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds), 8 8 gala apples (about 3 1/2 pounds) or 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds), 1 1/2 cups granulated sugar, 1/2 teaspoon salt, and more.

Yes, Apple Slab Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Slab Pie

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