Description
Homemade Apple Pop Tart Slab Pie delivers classic American comfort with a rustic, golden-crusted twist. Layers of spiced apple filling nestled between buttery pastry sheets promise a delightful dessert you’ll savor down to the last crumbly bite.
Ingredients
Scale
Main Ingredients:
- 5–6 cups peeled, diced apples (about ½-inch)
- 2 ½ cups all-purpose flour
- 1 cup cold butter (diced)
Sweeteners and Spices:
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 dash or 2 of ground nutmeg
Binding and Liquid Ingredients:
- ¼–½ cup ice water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Icing:
- 2 cups confectioners’ sugar
- 1–2 tablespoons milk
- Rainbow sprinkles (for garnish)
Instructions
- Create a tender pie dough by mixing flour and salt in a spacious mixing bowl, ensuring even distribution of dry ingredients.
- Incorporate cold butter into the flour mixture using a pastry blender or two forks, working until the texture resembles coarse, pea-sized crumbs.
- Gradually introduce cold water, one tablespoon (15 milliliters) at a time, gently folding with a fork until the dough begins to come together without becoming overly wet.
- Evaluate the dough’s consistency by compressing a small handful; it should hold together without crumbling. Add additional water if necessary.
- Divide the dough into two equal portions, shape into flat discs, and wrap individually in plastic wrap. Chill in the refrigerator for 20 minutes to relax the gluten and firm up the butter.
- Prepare the apple filling by combining sliced apples, freshly squeezed lemon juice, cornstarch, brown sugar, ground cinnamon, nutmeg, and a pinch of salt in a large mixing bowl.
- Line a rimmed baking sheet with parchment paper, allowing excess paper to extend up the sides for easy removal and mess prevention.
- On a generously floured surface, roll out the first dough disc into a 9 x 12-inch (23 x 30 centimeters) rectangle. Carefully transfer to the prepared baking sheet.
- Roll the second dough disc into a matching 9 x 12-inch rectangle, setting aside momentarily.
- Distribute the seasoned apple mixture evenly across the bottom crust, maintaining a 1-inch (2.5 centimeters) border around the edges.
- Carefully place the second dough rectangle over the apple filling, using a gentle folding technique to transfer without tearing.
- Trim and crimp the edges, sealing the pie by pressing the bottom and top crusts together. Create decorative fork indentations around the border.
- Refrigerate the assembled pie for an additional 20 minutes to ensure a flaky crust.
- Preheat the oven to 400°F (204°C).
- Bake the slab pie for 20-25 minutes, monitoring until the crust achieves a golden-brown color and the filling begins to bubble.
- Allow the pie to cool completely on the baking sheet, which helps set the filling and prevents soggy bottoms.
- Prepare a simple glaze by whisking powdered sugar with milk, adjusting the consistency to create a smooth, drizzleable topping.
- Generously drizzle the glaze over the cooled pie and sprinkle with decorative toppings if desired.
- Slice into square servings and enjoy immediately. Store any leftovers in an airtight container in the refrigerator.
Notes
- Crafting this homemade apple pop tart slab pie transforms ordinary ingredients into an extraordinary dessert adventure.
- Chilling the dough twice ensures a flaky, tender crust that melts in your mouth with buttery goodness.
- Mixing apples with warm spices creates a filling bursting with comforting fall flavors that dance on your taste buds.
- Folding and unfolding pastry dough might seem tricky, but this technique guarantees a beautiful, rustic presentation every time.
- Drizzling sweet glaze over the golden-brown pie adds the perfect finishing touch, making each square irresistibly tempting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg