Apple Slab Pie
This is a great recipe to make for a large crowd. We make it the day before, and slice it just before serving. For a homemade crust and fresh apple version, see The Church Cook. I used her recipe for the ingredients in the apple filling.
Makes 1 half size sheet pan, 30 servings (cut 6×5)
For 570 servings: Make 19 pans. Total ingredients for 19 pans is listed in parentheses.
2 pie crust sheets, 10×15 size (ordered from Sysco, 2 cases pie dough sheets, 20/case)
6 pounds peeled, sliced apples (ordered from Sysco, 4 cases frozen, peeled, sliced apples, 30# per case)
1 ½ cups sugar (42 ¾ cups)
½ tsp salt (9 ½ tsp)
6 TBSP Minute tapioca (7 ¼ cups)
2 tsp ground cinnamon (12 2/3 TBSP)
3 TBSP lemon juice (3 ½ cups)
1 egg white for brushing top crust (about 16)
Roll pie crust to fit the half size sheet pan with enough to go up the sides and overlap at least 1/2 inch.
If apples are not completely thawed, heat in large pans in oven until warm. Remove from oven and toss apples in large bowl with sugar, salt, cinnamon, tapioca and lemon juice. Layer apples in prepared pan.
Roll top crust large enough to cover the entire top of the pan, overlapping about an inch.
Lay top crust over apples. Crimp edges together with bottom crust, using a fork or your fingers to seal edges. Pierce top of pie with fork at 2 inch intervals.
Brush top with egg white and sprinkle with sugar. Bake until pie is golden brown, about 1 hour.
Serve with vanilla ice cream.
After baking, we load them up on the baker’s rack to cool.