Ingredients
- 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.
Description
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