This freezer-friendly apple slab pie is a delicious fresh apple dessert any time of year. The flaky pie crust and juicy apples are great with a scoop of vanilla ice cream on top!
PREP TIME 20 minutesminutes
Additional Time 4 hourshours
COOK TIME 45 minutesminutes
TOTAL TIME 5 hourshours5 minutesminutes
YIELD 10servings
Ingredients
For the Crust
16tablespoons(2 stick) buttercut into large cubes and chilled
2 1/2cupsall purpose flour
1/4teaspoonkosher salt
1/2cupice waterfill the cup with 1/2 cup water and then add lots of ice
For the Apple Pie Filling
8cupsfrom 3 ¼ pounds of whole apples peeled, cored, sliced apples
Grated zest from 1 orange
Grated zest from 1 lemon
1tablespoonfresh squeezed orange juice
1tablespoonfresh squeezed lemon juice
1/2cupsugar
2tspground cinnamon
1tspground nutmeg
Instructions
Prepare the Pie Crust:
Chop the butter into large chunks and then place back in the fridge to chill for 20 minutes.
Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake.
Roll the Dough:
Divide the dough into two sections -- 1 slightly larger than the other. The larger half will serve as the bottom crust.
On a lightly floured surface, roll out the bottom crust and lay it into your pie pan. Be sure to flour your rolling pin so it doesn't stick. Place in the fridge to chill.
Sprinkle a little more flour on your surface and roll out the top crust. Roll it up in the baking mat and store in the fridge to chill.
Prepare the Pie Filling:
Peel and slice the apples and place them in a large mixing bowl. Add the orange and lemon zests and juices, sugar, cinnamon, and nutmeg and stir to combine.
Assemble the Pie:
Fill the prepared, chilled bottom crust with the apple pie filling. Gently unroll the top crust and lay it over the pie. Crimp the edges together and cut venting slices in the top.
Place your assembled apple pie back in the fridge while the oven preheats.
Bake the Pie:
Place a cookie sheet upside down on the oven rack you plan to bake your pie. Let it preheat inside the oven.
Heat the oven to 375°F.
Place your chilled pie directly on the preheated cookie sheet. The hot surface will help to evenly cook your bottom pie crust.
Bake for 40 - 45 minutes or until your filling is done and the crust is golden brown.
Recipe Notes
Freezing Instructions
The assembled, unbaked pie can be frozen and kept for up to 12 months. Place it in the freezer for 1 hour to flash freeze the pie and then wrap tightly in aluminum foil.Bake the frozen pie directly from frozen. Unwrap the pie from the foil but then lightly cover the top with foil for the first 20 minutes or so to ensure it doesn't brown too quickly. You will need to add additional baking time, the filling should be hot and bubbly and the crust should be golden brown.