Apple Slab Pie With Cider Glaze {GF + Vegan}
‘Tis the season for pie! Especially apple pie. Everyone enjoys their pie a bit differently, too. Traditional, deep dish, crumble, dutch, and the list goes on. But what about slab pie? The original incredibly easy, casual, and great for a crowd version of pie. Part hand pie, part adult Pop Tart, slab pies are the perfect addition to any large gathering.
While I love a traditional pie, even a fancy one sometimes, most often I turn to rustic galettes to feed a smaller crowd, or slab pies to feed a larger group. Why? They are casual, discourage perfection, and much easier to throw together.
Plus, how fun is a pie served in a big sheet pan? The two layers of thick crust holding a warm spiced sweet-tart apple filling don’t hurt either.
I find rustic pies are much easier for non-bakers as well, since they are far less intimidating. There is no pressing of pie crust into a pan, no fluting of the edges, and no need to make a perfect looking top crust.
All of this is why I was excited to put together a healthier version of an Apple Slab Pie for your entertaining needs. And not only this, but I think I have made the process quite a bit easier for us. Here is how.
First, making one gigantic pie prevents you from having to prepare multiple desserts. This baby will literally feed 12-15 people. Nearly everyone loves apple pie, especially when it is this easy to enjoy. You could even pick it up and eat it.
Though I highly recommend the spoon and bowl method, with plenty of ice cream or whipped cream on top. Warm apple pie just screams for these toppings.
Second, you can make this well in advance. While I was recipe testing for this Apple Slab Pie, I prepared the entire thing several weeks in advance of Thanksgiving, let it cool completely, then wrapped it up and stuck in the freezer.
There is sat until Thanksgiving day when I defrosted it on the counter and reheated it in the oven. Because when you are hosting a party or gathering, you have plenty of to-do’s. Preparing a killer dessert well in advance of the event is one less thing to worry about. Trust me, you want that time back.
We can personally attest to this pie holding up to freezing well. We both feel the pie was just as good after defrosting. That is a holiday miracle right there.
And third, I aimed to make the preparation process as easy as possible for you. This means I included lots of notes on how to break up the prep. For example, you can make the pie crust days, weeks, or even months in advance and store in the freezer.
I have also given you my easy-as-pie (pun intended) secret to simply rolling out a pie crust. Which as many of know, is the most labor intensive part of pie baking.
It can feel intimidating when you are facing two huge pieces of pie dough. Trust me, I totally get that. But my nearly fool-proof method of rolling the dough between two parchment sheets makes things A LOT easier.
There is always the option of purchasing pre-made pie dough as well, which would cut down on your prep even further. However, I do encourage you to give you homemade dough a try. It really isn’t as difficult as you might think. The key is just getting the right consistency, which takes time and practice. I have given you tips and tricks for this in the recipe as well.
Also bear in mind the ingredients you are using. This being a fairly simple recipe in terms of ingredients, the quality of the ingredients will make all the difference.
When we served this pie on Thanksgiving it was an instant hit. We only had 8 guests, so everyone had plenty of leftovers to take home. As someone who shows their love through food, this is the best gift I can give.
Pie is pretty high up on the love scale. Fellow bakers and anyone who adores food will understand this sentiment, we can see the love really come through. So friends, I am sending Apple Slab Pie love your way.
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Apple Slab Pie With Cider Glaze {GF + Vegan}
Ingredients
Crust
- 5 cups gluten-free flour blend I use King Arthur Flour brand
- 2 tablespoons maple or coconut sugar
- 2 teaspoons fine sea salt
- 2 cups sustainable palm oil butter flavored coconut oil, or grass-fed butter, cut into medium chunks and frozen for at least 20 minutes
- 1 - 1 1/2 cups ice water
- OR - you can also purchase 3-4 pre-made gluten-free pie crusts
Filling
- 4 - 4 1/2 pounds mixed tart-sweet apples I use a mix of Granny Smith, Pink Lady, and Honeycrisp, peeled, cored, and cut into 1/2 inch chunks
- 1 tablespoon fresh lemon juice
- 1/4 cup maple or coconut sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla bean powder or seeds scraped from 1/2 a bean
- 1/4 teaspoon sea salt
- 2 teaspoons arrowroot or tapioca flour
Toppings (optional)
- 2 tablespoons melted vegan or grass-fed butter or one egg beaten with 1 tablespoon of water, to help brown top crust
Cider Glaze (optional)
- 3 tablespoons all-natural apple cider
- 1/2 cup maple or coconut sugar
- 1 1/2 teaspoons arrowroot or tapioca flour
Instructions
Crust
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Remove your oil or butter pieces from the freezer, and add to the mixing bowl. Using a pastry blender, two forks, or your hands, blend oil or butter into the flour mixture, until pea size pieces of oil or butter remain.
- Stir in 1 cup of ice water with a wooden spoon or silicon spatula, until dough is thick and crumbly. It should hold together when squeezed. If it doesn't, add more water one tablespoon at a time and mix gently until dough holds together.
- Using your hands, work dough into a ball. You should still see streaks of butter or oil. Split ball in half, leaving one half slightly larger than the other, and wrap each in plastic. Flatten each half into a disc, then chill at least one hour in the refrigerator. Crust can be stored up to 2 days in the refrigerator, or 1-2 months in the freezer. Let defrost in the refrigerator overnight if freezing.
Filling
- Preheat oven to 375 degrees F. Set out a half-sheet pan (18 inches x 13 inches), and measure 3 large sheets of parchment paper about 20 inches x 13 inches each (assuming you’re using standard parchment paper that’s 13 inches wide). Set aside.
- In a large mixing bowl, add chopped apples and lemon juice. Toss to combine. In a separate small bowl whisk together all remaining filling ingredients, then toss with apples to combine. Set aside.
Assembly
- Set one pre-cut sheet of parchment paper on your work surface. Lightly flour the paper and your rolling pin, and keep a small glass of ice water nearby. Set the sheet pan above or adjacent to your work area to use as a guide, and so you can easily slide the paper into your pan after rolling.
- Remove the larger dough disc from the refrigerator and place on the parchment paper. Set a second sheet of parchment paper on top. Quickly roll into a large rectangle, approximately 20 inches x 15 inches. The dough will overhang the parchment sheet on the long edges, so use extra flour if it begins to stick. You will need to work quickly to avoid the dough getting too warm. Add small sprinkles of flour throughout if your dough gets too sticky, or sprinkle with extra ice water if it gets too dry.
- Using the paper to drag the dough, gently slide it into the sheet pan. Make sure and drape the perimeter of the dough so it settles into the edges of the pan. Trim edges of the dough, leaving a 3/4 - 1 inch overhang all the way around. Use ice water to wet edges of bottom crust.
- Pour filling into the bottom crust, and spread into an even layer.
- Get your second piece of parchment paper, and repeat the same process, rolling the top dough into a 18 inch by 11 inch rectangle. Instead of sliding the parchment into the pan this time, roll the dough around your rolling pin, then unroll and drape over the pie, starting at one long end and finishing at the other, and peel off the parchment last. Your dough may crack and break, which is fine. Use extra dough to fill any holes and seal any cracks. Once it’s done baking you won’t be able to notice any patches.
- Using the overhanging dough, fold the bottom crust up and over the top crust, then crimp together to form a seal. Cut several slits into the top crust to allow the pie to vent. Brush with butter or an egg wash if using, then transfer to the pre-heated oven.
- Bake for 50 - 55 minutes, or until golden brown and bubbling. If the crust browns too quickly, tent it with foil. Remove from oven and cool on a wire rack until it reaches room temperature.
- To make the glaze, in a small bowl mix together apple cider, sugar, and flour, adjusting ingredients until your desired consistency is reached. You want it to be drippable, but not too runny. Drizzle glaze over entire pie or individual pieces. Serve warmed, or at room temperature, with your favorite ice cream or whipped topping.
- Pie keeps at room temperature for several days, in the refrigerator for about 5 days, or it also freezes well. If freezing, let pie cool completely at room temperature, then in the refrigerator overnight. In the morning, wrap very tightly in several layers of plastic wrap and freeze in the pan. To defrost, remove from the freezer 5-6 hours before serving. Let sit on the counter with the plastic wrap still on, until it reaches room temperature, about 4-5 hours. Reheat in a 350 degree F oven for 20-25 minutes. Add glaze at the end before serving.
Notes
- This pie is meant for a crowd, though you can easily cut the entire recipe in half, and use a deep dish pie pan instead.
- Follow our tips within the recipe for how to manage and roll out a large piece of pie dough. The beauty with this rustic dish is that if your crust breaks or cracks, you can easily smoosh it back together. Once it bakes, no one will ever know.
- I highly recommend prepping the pie in advance, and freezing it. I swear it works wonderfully. The defrost method is important though, so make sure and take note of this beforehand.
