"Apple Slab Pie with Brown Butter Crust

By RoketJSquerl

This Apple Slab Pie is way better than a traditional pie! It features a sturdy brown butter crust and gooey apple filling. Loaded with brown sugar and cinnamon, this apple pie is a total crowd pleaser!

Ingredients

• For the crust:
• 2 cups unsalted butter
• 6 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 large eggs
• 2/3 cup ice water
• For the filling:
• 4-5 pounds apples (about 14 medium apples) peeled and sliced thin
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 large egg yolk
• 1 tablespoon milk

Details

Adapted from bakedbyanintrovert.com

Preparation

Step 1

Instructions
Make the crust
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes. Remove from heat.
Line a small bowl with foil, letting some excess to hang over the sides. Pour the brown butter into the bowl, leaving behind the dark bits in the bottom of the pot. Freeze for 1 hour.
Remove the solidified brown butter from the bowl and cut into small chunks.
In a large mixing bowl, combine the flour, sugar, salt, and brown butter. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
Whisk the eggs and ice water together until well combined. Drizzle over the flour mixture and toss with a fork until the dough comes together. If the dough is too dry, add more ice water, one tablespoon at a time until moist enough to stick together.
Divide the dough into two equal size balls. Flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Set the oven rack to the lower third position and preheat to 400°F.
On a lightly floured surface, roll one disk of dough into an 18x12-inch rectangle. (A silicone rolling pin works great for this!) Carefully transfer the dough to a 10x15-inch jelly roll pan, pressing it into the bottom and up the sides of the pan. Refrigerate for 15 minutes.
Make the filling
In a large mixing bowl, combine the apples, lemon juice, both sugars, flour, and cinnamon. Stir to evenly coat the apples. Spread evenly into the prepared crust.
On a lightly floured surface, roll the second disk of dough out into an 18x12-inch rectangle. Carefully place the dough over the filling. Trim off any excess, fold the edges over, and crimp with a fork to seal it.
Whisk the egg yolk and milk together and brush the top of the dough. Cut several slits in the top of the crust to allow steam to escape.
Bake for 55-60 minutes, until the crust is golden brown and filling is bubbly. Cool on a wire rack for 30 minutes. Serve warm or at room temperature.
Make ahead tip
The pie dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Fully baked pie will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight and bring to room temperature before serving.
Recipe Notes
Use your favorite apple or any combination of apples for a unique flavor profile.