Apple Slab Pie with Chai Spices and a Lemon Drizzle
Apple pie with Chai Spices enveloped in a flaky, buttery crust and baked in a half sheet pan to feed a crowd. This sweet and spicy pie is full of delicious fall flavors - you and your guests will love it!
Servings: 24 squares
Equipment
- Half Sheet Pan
Ingredients
Chai Spice Mix
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 tsp allspice
- 1/4-1/2 tsp black pepper
Pie Crust
- 3 c + 2T flour
- 2 1/2 T sugar
- 1 1/4 tsp salt
- 1 1/4 c cold butter (2 1/2 sticks)
- 1/2-3/4 c cold water
Apple Filling
- 8 c apples, peeled & sliced 1/4" thick
- 1 1/4 c sugar
- 1/4 c corn starch
- pinch salt
- 2 tsp Chai Spice mix
- 3 T cold butter
- 1-2 T heavy cream or milk
Lemon Drizzle
- 1 c powdered sugar
- 2 T lemon juice
Instructions
Chai Spice Mix
- In a small bowl, mix everything together.
- Measure out the 2tsp you need for this recipe, then store the remaining spice mix in an airtight container. Great in tea, coffee, or other baked goods!
Pie Crust
- In a large bowl, combine flour, sugar, and salt.
- Using your fingers, massage the butter chunks into the flour mixture until butter is in pea-to-oat sized pieces (or use a pastry cutter to cut the butter in). If the butter starts to melt while you're working, pop the bowl in the fridge for 10 min or so to firm it up.
- Drizzle 1/2 c of the cold water over the flour-butter mixture, stirring gently with a fork or your hands until it starts to come together. If it's still too dry, add additional water 1T at a time. It should be a shaggy mess, and that's just what you want!
- Knead gently a few times in the bowl to form the dough into a ball. Cut the ball in half and flatten each half into a disc. Wrap in plastic wrap and chill for 1 hour or overnight.
- Roll out the first half of the dough on a floured surface into a large rectangle(ish) shape (doesn't need to be perfect). It should be nice and thin, and about 1" larger on all sides than a half sheet pan.
- Gently fold dough into fourths, then move it into your pan. Unfold it so it fills the pan. Dough should reach up the sides of the sheet pan. If you have extra dough in some spots, cut it and use it to patch up the areas that are lacking.
- Roll out other half of the dough in the same manner.
Apple Filling
- In a small bowl, mix together sugar, corn starch, salt, and 2tsp Chai Spice mix and set aside.
- Slice apples and place in a large bowl. Add sugar mixure and mix until all apples are covered.
Put it together and bake!
- Pour Apple Filling into your bottom pie crust. Dot with 3T of butter, cut into small chunks.
- Top with the second crust. Fold edges of top crust over the edges of the bottom crust, and crimp as desired (I use my fingers or a fork).
- Cut slits into the top of the crust.
- Brush top and edges of the crust with the heavy cream/milk.
- Preheat oven to 400°F. Pop the whole pie into the fridge until the oven is preheated.
- Bake on the bottom rack of your oven for 40 minutes or until crust is browned and insides are bubbling.
- Move to a cooling rack and drizzle with lemon glaze while pie is still hot. Allow to cool completely.
Lemon Drizzle
- Stir together powdered sugar and lemon juice with a fork or whisk until well combined.
- Drizzle all of the glaze evenly over the top of the pie.