Each year, I typically buy a 40-pound box of fresh Fugi apples from a farm in Eastern Washington as a fundraiser for a local Lions Club. And each year I ask myself what in the world am I going to do with all of these apples?! This year, I decided to grab a few apples before the fundraiser so that I can test out a couple recipes so I know they would be worthwhile to use 40 pounds of apples on. This one takes the cake.
Slab pie, that is.
What’s the difference between a traditional apple pie and a slab pie? Easy. It’s not round. That’s honestly all I did differently. What I found while I was making it was that it is so very simple, quick and I didn’t really care if it was too perfect and symmetrical.
And how cute are the leaves?! I found these great pie crust cutters at Michaels for about $10. I am going to try to use them on sugar cookies too, just to see how they work. But heck, if I only use them one season a year, I’m still coming out ahead. Here is a similar set I found at Crate and Barrel. I just wish I lived closer because they aren’t available for shipping right now. I’m dying over how cute that acorn is. I NEED THAT ACORN.
I know some people consider the term “rustic” in a negative light, but with the way I cook, I prefer it. I prefer my food to look like I made it rather than purchased it in a store. I love meals that look unperfect and clearly handmade. Don’t get me wrong – I think this recipe turned out cute as can be, but the crust is certainly rustic. I didn’t crimp the edges. I didn’t worry that it was even. I didn’t even worry about the fact that I didn’t use fall themed cookie cutters on my one of my pies. Instead, I used hearts. I’d like to think the hearts mean the pie was made with love (hahaha).
Another reason this is rustic is that the apples aren’t peeled. Since they’re so thinly sliced, there’s no reason to peel them unless you’re really against apple peels for some reason. It’s ok if you are, but if you aren’t, just slice those babies and throw them in there.
This is a great thing to take to a gathering because you don’t have to worry about anything more than putting it on a baking sheet. It’s cut into squares so it feeds a crowd very well. No slices that fall apart or are stubborn and stick to the pie plate.
The best part for me was the top crust. I used a cookie cutter (you can use any one you want) and topped it with pie crust. I love that you can make it personalized and fun or you can make it more elegant with a lattice top. Either way, it’s a quick and easy way to get pie on your table! Top it with vanilla ice cream or whipped cream (or both) and you’re set!
- 2 pie crusts
- 5 apples, thinly sliced
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
- 2 tablespoons lemon juice
- 1 egg + 1 tablespoon water
- Preheat the oven to 425 degrees.
- Roll out the bottom crust to fit in a 9x13" baking sheet. Gently press the crust into place. You can also use two crusts here if you'd like a thicker crust. This made for a very thin crust, but it was still fantastic. It's all personal preference.
- Thinly slice the apples and toss in brown sugar, cinnamon, nutmeg, salt and lemon juice. Be sure everything is combined. Place this mixture in the pan.
- Top with the second crust any way you'd like: lattice, flat with a few vents for steam, or with cookie cutter shapes.
- Combine a beaten egg with the water and gently brush all of the exposed pie crust. This will allow the crust to have a beautiful sheen to it.
- Bake for 15-30 minutes. If your crust is golden brown but your apples aren't fully cooked yet, cover with foil and continue to bake so the crust doesn't burn.