Jernej's gradma's Apple Slab Pie recipe
These are the top reasons why you should make this pie as soon as possible:
- homemade, cozy, not overly sweet apple with a juicy apple filling
- a simple recipe that has been in our family for decades
- your home will smell fantastic when this bakes
- you probably already have most of the ingredients in your pantry
- kids and adults love it
- keep the pie in the fridge or freeze it for later
- the perfect desserts for over the weekends and holidays
Essential ingredients
In this recipe, we use only easily accessible ingredients that you can get in your pantry or any store.
Flour - all-purpose flour or cake flour is the way to go. Optionally, use 30% whole wheat flour and 70% all-purpose flour.
Sugar - use white sugar. Optionally substitute with cane sugar.
Butter - use unsalted cold butter. This is essential as we're making a brittle dough. We don't recommend replacing butter with margarine or oil.
Sour Cream - makes the dough light and soft.
Eggs - hold everything together.
Vanilla and lemon - use vanilla paste or beans from one vanilla pod.
Apples - we recommend Gala or Idared apples or those you use for baking.
Storing and freezing
Apple Slab Pie keeps well, and we can easily freeze it for later. This way, we always have some festive food at hand when we crave it. You can freeze the whole pie or cut it into slices.
Keep the Apple Slab Pie covered at room temperature for up to a day. Or transfer the pie to an airtight container. Seal and place in the fridge for up to 5 days. Before serving, place the pie at room temperature or reheat it in the microwave.
Feel free to freeze the Apple Slab Pie. Place the pie in a freezer bag or airtight container. Keep in the freezer for up to a month. Before serving, defrost it by placing it at room temperature or reheat it in the microwave.
How to make Apple Slab Pie at home (video)
Check this quick video to master making Apple Slab Pie (almas pite) at home.
Next, try these apple desserts
- Dutch Apple Pie
- Spiced Apple Tarte Tatin
- Fried Apple Pies
- Apple Custard Slices
- Slovenian Apple Dumplings
- Viennese Apple Strudel
- Apple Fritter Donut
- Christmas Strudel
METHOD
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prepare the dough
Add all-purpose flour, sugar, baking powder, and a pinch of salt to a large bowl or food processor. Cut the cold butter into small cubes and add to the bowl. Rub the mixture between your hands and fingers until a sand-like mixture forms. Feel free to use a food processor for this part. Add the sour cream, egg, vanilla paste, and freshly grated lemon zest. Using your hand, knead into a dough. Cover the bowl with clingfilm and place in the fridge for 30 - 60 minutes for the dough to harden slightly.
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prepare the apples
While the dough is resting, make the apple filling. Peel the apples and remove the kernel. Grate the apples into a bowl and add sugar and cinnamon powder. Place a large pan over medium heat. Add the apple mixture and cook for 8 - 10 minutes while stirring regularly. Transfer the apples to a large plate and bring to room temperature.
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preparation
Grease a 25 cm x 30 cm (10-inch x 12-inch) baking sheet with butter. Place a rack in the middle of the oven and preheat it to 180 °C / 350 °F.
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pie
Take the dough from the fridge and divide it into two parts. Lightly dust the working surface and roll each piece of dough into a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Place your baking sheet over the dough and cut the rolled-out dough in the same size as your baking sheet. Transfer the dough to the prepared baking pan and prick all over with a fork. Add the apple filling and arrange evenly over the dough using a spatula. Place a second piece of dough over the apple filling and prick all over with a fork. Using a cutlery knife, gently press the edges of the dough down.
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bake
Place the Apple Slab Pie into the preheated oven. Bake for 45 - 50 minutes at 180 °C / 350 °F. When the pie bakes, transfer to room temperature and leave to cool. This pie is best the next day. Before serving, dust with powdered sugar and cut into slices.
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