Delicious & Portable Apple Half Slab Pie: A Jeni’s Inspired Recipe & Cookbook Review

Imagine a classic double-crusted apple pie, but reimagined for convenience and perfect portions. This isn’t just any apple pie; it’s a delightful Apple Half Slab Pie, baked in a practical 5×7 pan instead of a traditional round pie plate. This ingenious approach means you can effortlessly cut it into neat, handheld bars, making it the ultimate portable dessert. Say goodbye to messy slices and hello to delicious pie on-the-go!

Following up on my previous post about the best buttermilk ice cream ever, a standout recipe from the renowned cookbook Jeni’s Splendid Ice Cream Desserts, today I’m thrilled to share the perfect companion: this exquisite Apple Half Slab Pie, along with a deeper dive into my review of Jeni’s incredible latest book. After all, a comprehensive review of an ice cream dessert cookbook wouldn’t be complete without exploring both an ice cream and a complementary dessert. And when it comes to pairings, nothing quite rivals the magic of pie and ice cream. It’s a classic combination, as harmonious as peanut butter and jelly, coffee and donuts, or milk and cookies, bringing comfort and joy with every bite.

This isn’t your average round apple pie. The Apple Half Slab Pie is a gloriously double-crusted, rectangular creation, generously stuffed with an abundance of sweet, fresh apples. Its unique form factor is what truly sets it apart. From a serving perspective, a slab pie is simply superior. It eliminates the struggle of cutting traditional pie slices, preventing any fruit from oozing out and ensuring every piece is perfectly intact. More importantly, it transforms a classic dessert into a series of easily shareable, handheld bars, making it incredibly portable. Thinking about a picnic, a potluck, or just a treat you can grab and go? This portable apple pie is your answer!

A Deeper Look into Jeni’s Splendid Ice Cream Desserts

As a proud owner of Jeni’s first masterpiece, Jeni’s Splendid Ice Creams at Home, I eagerly anticipated her second book, and Jeni’s Splendid Ice Cream Desserts did not disappoint. This culinary gem is thoughtfully structured into several distinct sections, each designed to inspire and guide home cooks through the art of crafting extraordinary frozen treats and their perfect complements.

Ice Cream Recipes: Naturally, what would an ice cream book be without a plethora of innovative, homemade ice cream recipes? Jeni’s signature style shines through, offering unique flavor profiles and her renowned technique for incredibly smooth, luscious ice creams.
Baked Good Recipes: This section is dedicated to the delightful baked goods that pair exquisitely with her ice creams. From cookies and cakes to pies like our featured Apple Half Slab Pie, these recipes are designed to elevate the ice cream experience.
Sundae Ideas: This part is pure inspiration! Jeni guides you through creating impressive sundae combinations, teaching you how to layer flavors and textures for truly spectacular desserts.
Basic Recipes: A testament to Jeni’s dedication to quality, this section includes recipes for essential components like jams, sauces, and toppings, ensuring that every element of your dessert can be made from scratch.

Jeni’s commitment to making almost everything from scratch is both a strength and, for some, a minor challenge. While it guarantees unparalleled flavor and quality, it does mean that many recipes require a bit of planning ahead. For instance, when you explore the Sundae section, you’ll find a list of ingredients, but it’s often implied that you’ll need to prepare each of those components individually before assembling the final dessert. This multi-step process can be time-consuming. If instant gratification is your primary goal in the kitchen, this book might test your patience. However, for those who appreciate the journey of creating something truly special from the ground up, the rewards are immeasurable. Having homemade ice cream readily available in your freezer (whether from Jeni’s recipes or your favorite store-bought brand) can certainly speed up the process for those spontaneous dessert cravings.

Embracing Fall Flavors: The Genesis of the Apple Half Slab Pie

As August waned and the crisp promise of September drew near, my culinary thoughts naturally drifted towards comforting, fall-inspired desserts. Among the many tempting options in Jeni’s book, one recipe undeniably “screamed” autumn: her remarkable “Sheet Pie.” While Jeni’s original recipe is versatile and not limited to a single fruit, these types of rectangular pies are more commonly known in the baking world as slab pies.

Now, while the idea of a giant, full-sized sheet pie was undeniably appealing (my heart said yes, but my waistline politely disagreed!), I opted to scale the recipe down. By halving Jeni’s original proportions, I created what I lovingly refer to as the “Apple Half Slab Pie.” This adjustment makes it perfect for smaller gatherings or simply for having a manageable quantity of delicious, homemade pie around without the overwhelming scale of a full sheet pan. This adaptation allows for all the flavor and fun of a slab pie in a more practical format.

The Secret to Success: A Flaky, Buttery Pie Crust

If you consider yourself a true connoisseur of pie crust, then this particular double-crusted apple pie recipe is an absolute must-try. Jeni emphasizes the critical importance of a superior crust dough when dealing with a double-crusted pie, and her recipe delivers spectacularly. The result is a crust that is unbelievably flaky, rich, and buttery – a true masterpiece of texture and flavor that complements the sweet apple filling perfectly.

Beyond its incredible taste, I find slab pies to be an absolute joy to serve. The rectangular shape makes slicing and plating an absolute breeze. Unlike traditional round pies where fruit filling can sometimes stubbornly ooze out, the structure of a slab pie helps keep everything neatly contained. But the real game-changer is the ability to cut it into small, uniform, handheld bars. These portable apple pie bars are infinitely more practical and less messy than conventional pie slices, making them ideal for any occasion. In fact, I shared some pieces with a friend who later raved specifically about the “perfection” of the crust – a testament to Jeni’s genius and this recipe’s inherent deliciousness.

Not in the mood for apple? No problem! This versatile pie base works beautifully with other fruit fillings. Feel free to substitute with a luscious homemade peach pie filling or a vibrant homemade cherry pie filling to create your own customized slab pie masterpiece.

Apple Half Slab Pie With Buttermilk Ice Cream

The Perfect Pairing: Serving Your Apple Half Slab Pie

While this Apple Half Slab Pie is undeniably delicious on its own, it truly reaches divine status when paired with your favorite scoop of ice cream. As I highlighted previously, serving it alongside Jeni’s buttermilk ice cream was an absolutely heavenly experience, with the tangy creaminess perfectly balancing the sweet, spiced apples. However, the beauty of this pie is its versatility. You can opt for a classic combination with traditional vanilla bean ice cream, allowing the apple flavors to shine. Or, for an extra layer of autumnal goodness, try it with my Apple Cider Ice Cream. For those who love a rich, decadent counterpoint, I bet a scoop of Triple Caramel Pecan Rolo Ice Cream would be utterly amazing, adding a delightful crunch and a swirl of caramel notes to each bite.

Exploring More of Jeni’s Culinary Creations

My journey through Jeni’s Splendid Ice Cream Desserts is far from over. There are so many intriguing recipes I’m eager to try next. The Double Toasted Coconut Cajeta Ice Cream sounds like a tropical dream, while the French Toast Frozen Custard promises a comforting, breakfast-inspired treat. I’m also particularly excited about the Meringue Cake and the innovative French Ice Cream Tarts, especially with their unique sugar cookie crusts! Jeni’s book is a treasure trove of inspiration for anyone who loves creating exceptional desserts from scratch. Of course, as with any comprehensive cookbook, there are a few recipes that, while fascinating, I probably won’t be making in my own kitchen anytime soon. For instance, the Absinthe and Meringue Ice Cream or the Magnolia Mochi Ice Cream pique my curiosity for a spoonful or two, but I don’t envision myself whipping up those particular flavors on a regular basis. Nevertheless, they showcase the breadth of Jeni’s creativity and her willingness to push the boundaries of flavor.

If you’re as inspired as I am to explore the world of homemade ice creams and their perfect dessert pairings, I highly recommend adding Jeni’s Splendid Ice Cream Desserts to your cookbook collection. You can easily buy a copy on Amazon and embark on your own splendid dessert adventure.

Apple Half Slab Pie

Yield:
8 servings

Prep Time:
30 minutes

Cook Time:
45 minutes

Additional Time:
1 hour

Total Time:
2 hours 15 minutes

A double-crusted apple pie made in a 5×7 pan rather than a pie plate. That means you can cut it into bars and have pie on-the-go. This flaky, buttery portable apple pie is perfect for any occasion!

Ingredients

1 3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon sea salt
6 tablespoons cold shortening, cut into tablespoons
6 tablespoons cold unsalted butter, cut into tablespoons
1/4 cup ice water
1 egg
1/2 teaspoon water

Apple Filling

1/2 pound baking apples, cored, peeled, and cut into 1/2-inch slices
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
2 tablespoons granulated sugar
1 tablespoon all-purpose flour

Instructions

In a large bowl, mix together the flour and salt.
Using a pastry blender or your fingers, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal. Stir in the ice water and blend well.
On a lightly floured surface, form the dough into a ball and lightly knead it. Divide the dough in half. Flatten each half into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
For the filling: Shortly before assembling the pie, in a large bowl, combine the apples, cinnamon, nutmeg, lemon juice, sugar, and flour until evenly coated.
Preheat oven to 350F. Have a 5x7x1.5 inch pan* or casserole dish ready.
After the dough has chilled, roll out one portion of dough onto a lightly floured surface into an 6×8 rectangle. Transfer it to the pan and press the dough into the bottom and up the sides (if your dough breaks into pieces, just patch everything back together).
Add the apple filling to the pan and spread it out evenly.
Roll out the second portion of dough into a 5×7 rectangle. Transfer it to the top of the pan, covering up the filling. Pinch together the top and bottom crusts to seal. Cut three slits into the middle of the pie to let the steam escape.
In a small bowl, beat together the egg and 1/2 teaspoon water. Brush the top of the pie with the egg wash (you won’t use all of it).
Bake for 45 minutes or until the top is golden brown. Let cool 15 minutes before serving warm.

Notes

*If you don’t have a 5x7x1.5 pan, try using a similar-sized casserole dish or an 8×8 pan. You may need to adjust how big to roll out your dough. For best results, use firm, tart baking apples like Granny Smith or Honeycrisp.

Did you make this recipe?

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Source: Adjusted from Jeni’s Splendid Ice Creams at Home

Looking for More Delicious Apple Recipes?

If you’re an apple enthusiast, or simply looking for more ways to enjoy this versatile fruit, explore some of these other fantastic recipes:

Apple Dumpling Cobbler

Apple Pie Turnovers

Homemade Apple Pie Filling

Apple Walnut Upside Down Spice Cake

Apple Cider Cinnamon Rolls

Caramel Apple Sugar Cookie Pizza