Apple Slab Pie Bars
Delicious and comforting Apple Slab Pie Bars perfect for sharing during family meals and gatherings. A delightful dessert combining sweet baked apples with a flaky crust.
Ingredients
For the crust
- 3 ¾ cups all-purpose flour provides structure
- 1 ½ tablespoons sugar adds mild sweetness
- 1 ½ teaspoons table salt enhances flavor
- 3 sticks unsalted butter, cubed and kept very cold creates a flaky texture
- ¾ cup very cold water helps bind the dough
For the apple filling
- 3 ½ to 4 pounds apples, peeled, cored and chopped into approx. ½-inch chunks brings sweetness and moisture
- 1 squeeze lemon juice prevents browning
- ⅔ to ¾ cup sugar sweetens the apple filling
- 3 tablespoons cornstarch thickens the filling
- 1 rounded teaspoon ground cinnamon adds warmth
- ¼ teaspoon ground nutmeg provides depth
- ¼ teaspoon ground allspice adds a hint of spice
- ⅛ teaspoon table salt balances the sweetness
- 2 tablespoons heavy cream or 1 egg beaten with 1 tbsp water for brushing on the crust
Instructions
Preparation
- Measure the flour into a large bowl. Whisk in the sugar and salt thoroughly to combine them evenly.
- Add the very cold butter cubes to the flour mixture, coating the butter with flour before using a pastry blender or dough cutter to mash it into smaller pieces.
- Gradually stir in ½ cup of very cold water into the mixture until it starts to come together. Add more water a tablespoon at a time if it's too dry.
- Divide the dough into two equal portions, form into discs, wrap in plastic, and refrigerate for about two hours.
- Prepare the apple filling by tossing the apple chunks with a squeeze of lemon juice.
- In a separate bowl, mix the sugar, cornstarch, and spices together.
Baking
- Preheat your oven to 375°F.
- Roll out the larger piece of dough on a lightly floured surface to fit your baking pan.
- Transfer the rolled-out dough into the baking pan, making sure it fits into the corners.
- Place the apple filling into the crust, distributing evenly.
- Roll out the smaller piece of dough and cover the apple filling. Seal the edges.
- Brush the top crust with heavy cream or egg wash and cut slits in the top crust.
- Bake for 40 to 45 minutes, until the top is golden brown and the filling is bubbling.
- Allow to cool on a wire rack before cutting and serving.
Notes
These bars can be served warm with ice cream or stored for later. Ensure proper chilling and avoid overworking the dough for best results.