Bourbon Apple Slab Pie
This spectacular Bourbon Apple Slab Pie transforms the traditional round pie into a showstopper that serves up to 24 people. With cinnamon-spiced apples enhanced by deep, caramel notes of quality bourbon, it's perfect for holiday gatherings, potlucks, or any occasion where you need an impressive dessert that feeds a crowd.
Equipment
- 15x10x1-inch baking sheet (jelly roll pan)
- Pastry Cutter or Food Processor
- Rolling Pin
- Wire Cooling Rack
Ingredients
For the Crust
- 5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 cups unsalted butter cold, cubed (4 sticks)
- 1 cup ice water approximately
For the Apple Filling
- 4 pounds apples preferably a mix of Granny Smith and Honeycrisp (10-12 large apples)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 3 tablespoons bourbon can substitute with vanilla extract and apple cider for non-alcoholic version
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter diced small
For the Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar for sprinkling
For the Glaze (Optional)
- 1 cup powdered sugar
- 1-2 tablespoons bourbon or milk for non-alcoholic version
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust
- In a large mixing bowl, whisk together flour, sugar, and salt. Using a pastry cutter or food processor, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough just begins to hold together. You may not need all the water.
- Divide the dough into two portions, one slightly larger (about 60%) than the other. Shape each portion into a rectangle, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
- Prepare the Apple Filling
- Peel, core, and slice the apples into ¼-inch thick slices.
- In a large bowl, toss the apple slices with lemon juice. In a separate bowl, combine both sugars, cornstarch, cinnamon, nutmeg, cloves, and salt. Add this dry mixture to the apples and toss until evenly coated.
- Add the bourbon to the apple mixture, stirring gently to incorporate.
- Assemble the Pie
- Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
- On a floured surface, roll the larger dough portion into a rectangle approximately 18x13 inches. Carefully transfer to a 15x10x1-inch baking sheet (jelly roll pan), allowing the excess to hang over the edges.
- Spread the apple filling evenly over the dough, mounding slightly in the center. Dot with the small pieces of butter.
- Roll out the remaining dough to approximately 16x11 inches. You can either place it whole over the filling for a traditional top crust or cut it into strips for a lattice pattern.
- Finish and Bake
- If using a whole top crust, make several slits to allow steam to escape during baking. For a lattice top, arrange strips in a criss-cross pattern.
- Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under and crimp or flute the edges to seal.
- In a small bowl, whisk together the egg and water. Brush this egg wash over the top crust and edges. Sprinkle with turbinado sugar.
- Bake for 50-55 minutes, until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with foil strips.
- Allow the pie to cool on a wire rack for at least 1 hour before cutting to allow the filling to set properly.
- Optional Glaze
- If desired, while the pie cools, whisk together powdered sugar, bourbon (or milk), and vanilla extract until smooth. Drizzle over the slightly cooled pie.
Notes
- For a non-alcoholic version, substitute the bourbon with 2 tablespoons of vanilla extract and 1 tablespoon of apple cider.
- A mix of firm, tart apples (Granny Smith) and sweeter varieties (Honeycrisp or Gala) creates the most complex flavor.
- You can prepare the dough up to 3 days in advance or assemble and freeze the unbaked pie for up to 1 month.
- To prevent a soggy bottom, bake on a lower rack and ensure your filling isn't too wet by allowing the apple mixture to sit for 15 minutes and draining excess liquid.
- For the best flavor, a mid-priced bourbon with caramel and vanilla notes works best (Buffalo Trace, Maker's Mark, or Bulleit).
- A mix of firm, tart apples (Granny Smith) and sweeter varieties (Honeycrisp or Gala) creates the most complex flavor.
- You can prepare the dough up to 3 days in advance or assemble and freeze the unbaked pie for up to 1 month.
- To prevent a soggy bottom, bake on a lower rack and ensure your filling isn't too wet by allowing the apple mixture to sit for 15 minutes and draining excess liquid.
- For the best flavor, a mid-priced bourbon with caramel and vanilla notes works best (Buffalo Trace, Maker's Mark, or Bulleit).
Nutrition
Calories: 320kcalCarbohydrates: 43gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 2gSugar: 21g
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