Unlike a traditional apple pie, slab pie is made in a baking sheet and can feed up to 20
people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. But
rolling out the dough to cover both the bottom and top of this mammoth pie proved
problematic, as was making the filling thick enough to hold up to slicing. Here’s what we
discovered:
Test Kitchen Discoveries
Store-bought crust proved sturdier than homemade—gluing two of them together with
water and then rolling the dough out into a large rectangle allowed us to get the crust into the
large pan without a tear.
To improve the bland flavor of the pie crust, we rolled the crust in crushed animal
crackers, which contributed a sweet and buttery flavor.
Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the
filling slimy, but tapioca thickened it well without making it starchy.
The full
recipe
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