This Apple Slab Pie With Icing is easier and quicker to make than apple pie, but just as delicious! It has a no-chill flaky pie crust, a perfectly gooey apple pie filling, and a sweet buttery glaze on top. It's truly the Best Apple Slap Pie you'll ever make, perfect for the Holidays and large crowds!
3 lbs(1.3 kg)applespeeled and sliced into 1/4" thick slices
For the Flaky Pie Crust
3 cups(375 g)all-purpose floursifted twice
3 tbsp(45 g)white granulated sugaroptional
3/4 cup(170 ml)vegetable oil
1/3 cup(83 ml)milkor more if necessary
For the Vanilla Icing
1 and 1/2 cup(180 g)powdered sugar
4 tbsp(60 ml)milk
4 tbsp(56 g)buttermelted
1tsp vanilla extract
Make the apple filling. In a large non-stick skillet, add the white sugar, brown sugar, cornstarch, water, cinnamon, vanilla, nutmeg, and salt. Mix until the cornstarch has dissolved then place over medium-high heat and cook for 5-6 minutes, stirring frequently. Add in the sliced apples, lower the heat if necessary, and cook until the sauce has thickened to a syrupy consistency (about 15-20 minutes). The sauce shouldn't be runny like milk or water but thicker (similar to maple syrup). Remove from the heat and allow to cool down for 30 minutes, meanwhile make the crust.
Preheat the oven to 375F.
Make the pie crust. Add the sifted flour, sugar, and salt to a bowl. Give it a quick whisk, then create a well in the center. Pour in the oil and milk and mix until a dough starts forming. If the dough is too dry and crumbly, add 1 tbsp of milk (or more, up to 2 tbsp) and mix. Transfer the dough onto a work surface and knead it a few times, then form into a ball.
Roll out the pie crust. Divide the ball of dough into 2 equal parts. Place the first piece of dough in between two sheets of parchment paper and roll it out into a 10" x 14" rectangle, then remove the top sheet of parchment paper and use the bottom sheet to lift your pie dough and flip it onto your prepared jelly roll pan.
Add the filling. Spread the apple pie filling evenly on top of the crust, then roll out the second piece of dough in the same manner as the first and flip it on top of the filling. Trim and seal the edges to make sure the filling won't leak out, then cut a few slits into the top of the crust (I usually do 9).
Bake for 35-40 minutes or until the crust is golden brown. Remove from the oven and allow to cool for a few hours. You can serve this slab warm, at room temperature or cold!
Make the icing. In a medium bowl, combine the powdered sugar, milk, butter, and vanilla extract together and mix until fully combined. Pour the icing over the slab and use a spatula to spread it evenly. Allow the icing to harden up (optional), then slice and serve!
Storing Instructions: store your apple slab pie in an air-tight container in the refrigerator for up to 4 days. Alternatively, you can cover the slab tightly with plastic wrap.Make Ahead Instructions: you can make the pie crust up to 2 days in advance. Combine all the ingredients together until a dough starts forming, knead it a few times, flatten it down into a disc shape, the wrap the dough in plastic wrap and keep it in the refrigerator for up to 2 days. Remove it from the refrigerator and allow it to cool down to room temperature before using. Do not freeze this crust!📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy