apple slab pie recipe

Written ByJenny Smyth Posted on
apple slab pie recipe
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The Best apple slab pie recipe

I’ve been making apple slab pie for years, and it’s still one of my family’s favorite desserts. The combination of tender apples, flaky crust, and sweet cinnamon is a winner with my kids, and they always ask for seconds. I love that this recipe is a bit different from traditional pies – the slab shape makes it perfect for a crowd, and the crust is easy to make in large quantities.

Plus, it’s a great way to use up those extra apples that are taking over your kitchen. Over the years, I’ve experimented with different types of apples and spices to get just the right flavor. My kids love helping me mix the filling and roll out the dough – it’s a fun activity for them, and they learn important skills in the process.

This recipe has become a staple in our household, and I’m happy to share it with you. I’ve also started making it for special occasions like holidays and potlucks – it’s always a hit! One of the best things about this recipe is how versatile it is.

You can serve it warm or at room temperature, topped with whipped cream or vanilla ice cream if you like. And because it’s made with real ingredients like butter and sugar, you can feel good about serving it to your family. I’ve even started making individual servings of this pie for a quick dessert option – just slice the slab into smaller pieces and you’re good to go!

My family loves this pie so much that they’ll eat it even when they’re not hungry – that’s how much they love it!

Apple Slab Pie

Apple Slab Pie

4.7 from 1335 votes

A generous rectangular pie filled with spiced apples and baked on a sheet pan. This slab pie serves a crowd with a buttery crust and tender fruit filling.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

3 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cubed
6 to 8 tbsp ice water

For the Filling

6 large apples (Granny Smith or Honeycrisp), peeled and sliced
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp unsalted butter, melted

For the Glaze

1 large egg
1 tbsp water
1 tbsp coarse sugar (turbinado or demerara)

👨‍🍳Directions

1In a large mixing bowl, whisk together 3 cups flour, 1 tsp salt, and 1 tbsp sugar.
2Cut in 1 cup cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Drizzle 6 to 8 tbsp ice water over the mixture, stirring gently with a fork until the dough just holds together when pressed.
4Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough chills, prepare the filling.
6In a large bowl, combine 6 peeled and sliced apples with 3/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice.
7Toss well to coat every slice.
8Let the mixture sit for 10 minutes to allow the apples to release some juice, which will thicken during baking.
9Preheat the oven to 400°F.
10Line a half-sheet pan with parchment paper.
11On a lightly floured surface, roll one disc of dough into a rectangle about 16×11 inches and 1/8 inch thick.
12Carefully transfer the dough to the prepared pan, pressing it gently into the bottom and up the sides.
13Trim any excess overhang to about 1/2 inch above the rim.
14Pour the apple filling into the crust, spreading it evenly.
15Drizzle 2 tbsp melted butter over the apples.
16Roll out the second dough disc to the same size rectangle.
17Place it on top of the filling.
18Fold the overhang from the bottom crust over the top crust and crimp the edges together with your fingers or a fork to seal.
19Cut 4 to 6 slits in the top crust to allow steam to escape.
20In a small bowl, beat 1 egg with 1 tbsp water to make an egg wash.
21Brush the top crust evenly with the egg wash, then sprinkle with 1 tbsp coarse sugar.
22Bake the pie on the center rack for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbly and thick.
23If the edges brown too quickly, tent loosely with foil after 25 minutes.
24Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
25This allows the filling to set so the slices hold their shape.
26Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
Half-sheet pan (18×13 inches)
Parchment paper
Small bowl
Pastry brush
Sharp knife or pizza cutter

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 290mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a flakier crust, keep all ingredients very cold and handle the dough as little as possible. You can substitute half the apples with pears for a different flavor. If the pie is browning too quickly, cover loosely with foil halfway through baking.

Watch Video Of How Apple Slab Pie Works

This apple slab pie recipe is a staple in our household, and I’m confident it will be in yours too!

The combination of tender apples, flaky crust, and sweet cinnamon is unbeatable – plus, it’s so easy to make in large quantities.

Whether you’re serving it at a holiday gathering or just need a quick dessert option for your family, this pie is sure to please.

❓ Frequently Asked Questions About Apple Slab Pie

Q: What type of apples should I use for this recipe?

A: You can use any variety of apple you like, but I prefer to use a mix of Granny Smith and Gala for the perfect balance of sweetness and tartness. The Granny Smith apples add a nice tanginess to the filling, while the Gala apples provide a sweet and tender texture.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the filling and crust ahead of time and store them in separate containers in the fridge for up to 24 hours before assembling and baking the pie.

Q: How do I keep my pie crust from becoming soggy?

A: To prevent your pie crust from becoming soggy, make sure to brush it with egg wash before baking and don’t overbake the pie. A golden brown crust is key to preventing sogginess!

Q: Can I substitute any ingredients in this recipe?

A: While I prefer to use real butter and sugar in this recipe, you can substitute them with vegan alternatives if you need to.

Q: How do I store leftover pie?

A: To store leftover pie, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it in the fridge for up to 3 days or freezing for up to 2 months.

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