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Apple Slab Pie

TOTAL TIME: Prep: 30 min. Bake: 50 min. YIELD: 24 servings.
Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania

Ingredients

  • EGG YOLK PASTRY:
  • 5 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/2 cups shortening
  • 2 large egg yolks, lightly beaten
  • 3/4 cup cold water
  • FILLING:
  • 5 pounds tart apples, peeled and thinly sliced
  • 4 teaspoons lemon juice
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2% milk
  • Additional sugar

Directions

  • 1. In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball.
  • 2. Divide dough in half. On a lightly floured surface, roll half the dough to fit a 15x10x1-in. baking pan.
  • 3. Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
  • 4. Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

Nutrition Facts

1 piece: 317 calories, 13g fat (3g saturated fat), 18mg cholesterol, 86mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 3g protein.

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