dutch apple slab pie

WHAT YOU NEED:

PIE CRUST

  • 1 ¼ cups all purpose flour

  • 1 tablespoon granulated sugar

  • ½ teaspoon salt

  • ½ cup unsalted butter (cut into cubes)

  • 3 tablespoons ice cold water

  • 1 egg (for egg wash)

CRUMB TOPPING

  • ½ cup unsalted butter, melted

  • 1 cup light brown sugar

  • 2 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 cup all purpose flour

APPLE FILLING

  • 5 apples, peeled and cored (granny smith and honeycrisp)

  • ¼ cup light brown sugar

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • 1 pinch of salt

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 3 tablespoons all purpose flour

How to make it:

  • First, make the pie crust. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

  • Add in the water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined.

  • Take out dough and form into a flat oval disk and wrap in plastic wrap. Place in the fridge for at least 30 minutes.

  • While the crust is chilling, make the filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices.

  • Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir.

  • Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.

  • Once the crust is chilled, preheat the oven to 375°F and lightly grease your dish.

  • Turn the dough out on a well floured surface and roll out into a large circle, two inches longer on each side than your dish, to about an 1/8th of inch thickness.

  • Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish so it hangs evenly on all sides. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.

  • Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.

  • In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust.

  • Transfer the apple filling on top of the pie crust and spread into an even layer. Top with the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.

  • Bake at 375°F for 30 to 40 minutes or until the filling is bubbling and the topping is golden brown.