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Apple Slab Pie

Posted by Josh Kaplan on
Apple Slab Pie



3 cups flour

½ cup fine sugar

1 tsp sea salt   

1 ½ sticks cold butter, cubed

½ cup ice water (use as needed)



8-10 granny smith apples, peeled and thinly sliced

Juice of 1 lemon

1 tbsp sugar, plus 1 tbsp for sprinkling

¼ cup apricot preserves

1 tbsp whiskey or rum

6 tbsp butter, melted




In the bowl of a food processor, add flour, sea salt, and sugar and pulse together, then gradually add the butter, then the ice water until dough comes together.  Wrap the dough in If You Care Parchment Paper or Waxed Paper and refrigerate for about 30 minutes.

Preheat oven to 375 degrees F.

Line a large rimmed baking sheet with If You Care Parchment Paper.  Using (clean) hands, spread out the dough onto the Parchment Paper until it is completely covered up the edges of the pan.

Toss the sliced apples with lemon and sugar and set aside.

In a small bowl, mix together the apricot preserves and whisky, then spread all over the crust.

Add apples to the crust in a vertical pattern (or get creative and do your thang!), then brush with melted butter and sprinkle remaining sugar over top.

Bake for 45 minutes or until the edges of the apples begin to brown.

Serve warm or cold and enjoy!


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