Apple Slab Pie With Buttermilk Crust
As if apple pie wasn't rockstar enough, let's turn it into a slab pie and toss in a crust made with buttermilk!
This thing is delicious.
September is apple season and I'll be heading to Michigan here soon to load myself up on the best of the Midwest.
One thing I know I'll be baking again this year is this Apple Slab Pie with Buttermilk Crust.
It's a delicious apple pie baked in a 10x15 baking sheet, bursting with apples, a crust-lovers delight and is great for a crowd.
If you've never tried a crust made with buttermilk, oh man, you're in for a real treat! Made exactly like a regular pie crust but with the added bonus of buttermilk.
What you get is an extra flaky, extra crispy, extra tasty crust! You can find the crust recipe in my Buttermilk Crusted Apple Pie post.
Yeah, it's a lot of apples but this is so good, you'll almost wish there were more.
One of the fun things about a slab pie is you can create cool cutouts or decorate it in a nifty fashion as you have a ton of real estate to work with. Here I've used a simple round cookie cutter.
Swing by the blog post for more on these cookie cutters, other great tips and tricks, as well as terrific baking recipes on The Bake Dept!
Apologies for the bad lighting here but voila!
Serve this up warm from the oven with a scoop of your favorite vanilla ice cream and you are in for a serious treat!
Happy fall baking to you! Be sure to click the link just above the comment section to visit The Bake Dept and this recipe!
Apple Slab Pie With Buttermilk Crust
- 1 crust recipe from Buttermilk Crusted Apple Pie (see headnotes above for links)
- 1/3 cup (66 g) granulated sugar
- 1/3 cup (71 g) packed brown sugar
- 3 tablespoons (21 g) cornstarch or arrowroot
- 1 teaspoon (2.6 g) ground cinnamon
- 1/4 teaspoon (0.65 g) ground nutmeg
- 1/4 teaspoon (0.48 g) ground allspice
- 1/8 teaspoon (0.75 g) fine sea salt
- 3 1/2 to 4 pounds (1588-1814 g) various apples, peeled, cored and cut into fat 1/4" chunks
- 2 tablespoons (30 ml) heavy cream or one egg, beaten with 1 tablespoon (15 ml) of water
- Turbinado or demerara sugar (or any) for sprinkling, optional
- Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
- Preheat the oven to 375° F (190° C).
- In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
- Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
- Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
- Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
- Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
- Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
- Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
- Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
- Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.
- Tips, tricks, and extra info can be found in the blog post on The Bake Dept's website!
I’m excited to try this tomorrow. It looks great and I love pie crust
3 days on counter or 3 hours?