slab apple pie recipe

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

I’m so excited to share with you my favorite slab apple pie recipe! This classic dessert has been a staple in our household for years, and it’s always a hit with my family and friends. I love how the tender apples and flaky crust come together to create a truly delicious treat.

The best part? It’s incredibly easy to make, even for a beginner in the kitchen. My kids can’t get enough of it, and I know yours will love it just as much.

We like to enjoy it warm, topped with a scoop of vanilla ice cream or whipped cream, but it’s also perfect for potlucks, family gatherings, or just a quick dessert after dinner. One of the things I appreciate most about this recipe is how versatile it is – you can use different types of apples, add spices like cinnamon or nutmeg, or even try out different crust recipes. It’s truly a recipe that can be tailored to your tastes and preferences.

Plus, it makes two large pies or four smaller ones, so it’s perfect for big families or groups. When I make this slab apple pie recipe, I love watching my family gather around the kitchen counter, waiting for it to cool so they can dig in. It’s become a special tradition in our household, and one that I’m sure will become one of your favorites too.

Whether you’re serving it at a holiday gathering or just need a quick dessert option, this slab apple pie recipe is sure to please even the pickiest eaters.

Slab Apple Pie

Slab Apple Pie

4.6 from 566 votes

A generous rectangular apple pie perfect for feeding a crowd. This slab pie features a buttery, flaky crust and a spiced apple filling, all baked on a sheet pan for easy serving.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 16Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

3 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water

For the Filling

6 cups peeled and sliced apples (about 2.5 lbs)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

For the Topping

1 egg, beaten
1 tablespoon turbinado sugar

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle in the ice water, one tablespoon at a time, mixing 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 tightly in plastic wrap, and refrigerate for at least 30 minutes.
5Meanwhile, preheat your oven to 400°F.
6In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice.
7Toss gently until the apples are evenly coated and set aside to macerate while you roll out the dough.
8On a lightly floured surface, roll out one disc of dough into a rectangle about 20×15 inches.
9Carefully transfer the dough to the 18×13 inch baking sheet, pressing it gently into the bottom and up the sides.
10Trim any overhang to about 1 inch beyond the rim.
11Spread the apple filling evenly over the bottom crust.
12Roll out the second disc of dough to a similar rectangle and place it on top of the filling.
13Fold the overhang from the bottom crust over the top crust and crimp the edges to seal.
14Cut several slits in the top crust to allow steam to escape.
15Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
16Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and the filling is bubbling through the slits.
17Allow the pie to cool on the baking sheet on a wire rack for at least 2 hours before slicing.
18This cooling time lets the filling set so the slices hold together when cut.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
18×13 inch rimmed baking sheet
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 210mg🌾Total Carbs: 57g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. If the edges brown too quickly, tent loosely with foil during the last 10 minutes of baking.

Watch Video Of How Slab Apple Pie Works

One of my favorite things about this slab apple pie recipe is how well it holds up after being refrigerated or frozen – it’s perfect for meal prep or making ahead for busy days. When reheating leftovers, simply place them in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.

You can also reheat individual slices in the microwave for 20-30 seconds on high heat. And if you’re looking for some fun serving ideas – try slicing into wedges and serving with whipped cream or vanilla ice cream on top!

This slab apple pie recipe is always a hit at our family gatherings and parties – I know your loved ones will love it just as much.

❓ Frequently Asked Questions About Slab Apple Pie

Q: What type of apples are best for this recipe?

I like to use a combination of sweet and tart apples, such as Granny Smith and Gala. You can also use other varieties like Honeycrisp or Fuji if you prefer.

Q: Can I make the crust from scratch?

Yes! Making the crust from scratch is definitely worth the extra effort. You can use all-purpose flour, cold butter, and ice water to create a flaky and tender crust.

Q: How do I prevent the crust from burning?

To prevent the crust from burning, make sure to brush it with an egg wash (beaten egg mixed with a little water) before baking. This will help create a golden brown color without overcooking the crust.

Q: Can I freeze this slab apple pie?

Yes! You can freeze the assembled pie before baking for up to 2 months. Simply thaw it overnight in the fridge and bake as directed.

Q: What’s the best way to store leftover pie?

To store leftover pie, let it cool completely on the counter before transferring it to an airtight container in the fridge. You can also wrap individual slices tightly in plastic wrap or aluminum foil for an easy grab-and-go snack.

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