Apple Slab Pie Recipe

Introduction

This Apple Slab Pie is a delightful twist on a classic favorite, perfect for sharing with a crowd. It features a buttery, flaky crust loaded with a spiced apple filling that bakes up golden and bubbling. Easy to slice and serve, it’s a comforting dessert for any occasion.

Ingredients

• 3 ¾ cups (470 grams) all-purpose flour
• 1 ½ tbsp sugar
• 1 ½ tsp table salt
• 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
• ¾ cup very cold water
• 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
• Squeeze of lemon juice
• ⅔ to ¾ cup sugar (depending on sweetness preference and apple variety)
• 3 tbsp cornstarch
• 1 rounded tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp table salt
• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

1. Step 1: To make the crust, combine the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss to coat. Using your fingers or a pastry blender, cut the butter into the flour until pieces are just bigger than peas.
2. Step 2: Stir in ½ cup of cold water gradually with a spatula until the dough begins to come together. Add additional water 1 tablespoon at a time if needed. Gather the dough into two rectangular pieces, one slightly larger, wrap in plastic, and chill for at least 2 hours.
3. Step 3: For the filling, toss the apple chunks with lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle over apples and toss to coat thoroughly.
4. Step 4: Preheat oven to 375° F. Line a 10×15×1-inch baking sheet with parchment paper. Roll the larger dough piece into an 18×13-inch rectangle and fit it into the pan, pressing gently into corners. Chill while rolling out the second piece into a 16×11-inch rectangle.
5. Step 5: Remove pan from fridge. Pour the apple filling with juices onto the bottom crust. Drape the second dough sheet over the apples, trim edges to leave ¾-inch overhang, and seal tightly.
6. Step 6: Brush the top crust with cream or egg wash. Cut multiple 1-inch slits in the top crust for steam to escape. Place the pan on a larger baking sheet to catch any spills.
7. Step 7: Bake for 40 to 45 minutes until the crust is golden brown and the filling bubbles through the slits. Cool on a wire rack for at least 45 minutes before slicing and serving.

Tips & Variations

• Use a mix of sweet and tart apples for a more complex flavor.
• Keep the dough and butter very cold for flakier crust.
• Brush the crust with egg wash for a shinier, golden finish.
• Try adding a handful of chopped nuts or raisins to the filling for extra texture.

Storage

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in a 350° F oven for 10–15 minutes to refresh the crust. This pie also freezes well wrapped tightly; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, store-bought pie dough can save time. Just ensure it fits your pan size and keep it well chilled before baking for best results.

What type of apples are best for this pie?

Firm, crisp apples like Granny Smith, Honeycrisp, or Jonagold hold up well when baked and provide a nice balance of tartness and sweetness.

Apple Slab Pie Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A delicious Apple Slab Pie featuring a buttery, flaky crust and a hearty apple filling seasoned with warm spices. This large rectangular pie is perfect for gatherings, with a crisp golden top crust and bubbling sweet and tart apple filling inside.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 3 ¾ cups (470 grams) all-purpose flour
• 1 ½ tbsp sugar
• 1 ½ tsp table salt
• 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
• ¾ cup very cold water

For the Filling

• 3 ½ to 4 pounds apples, peeled, cored, and chopped into approximately ½-inch chunks (about 10 cups)
• Squeeze of lemon juice
• ⅔ to ¾ cup sugar (depending on sweetness preference and apple sweetness)
• 3 tbsp cornstarch
• 1 rounded tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp table salt

For Finishing

• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

1. Make the crust: In a large wide bowl, measure and whisk together the flour, sugar, and salt. Add the cold cubed butter and toss to coat with the flour. Using fingers or a pastry blender, break down the butter into smaller pea-sized pieces until the mixture is crumbly but uniform.
2. Add water and form dough: Stir in ½ cup cold water with a spatula until dough begins to form. If still dry, add up to ¼ cup more water, one tablespoon at a time, until the dough comes together into a soft loose ball. Divide dough into two pieces, one slightly larger for the bottom crust. Shape each into rectangular slabs about 1-inch thick, wrap in plastic, and chill at least 2 hours.
3. Prepare the filling: In a very large bowl, toss apple chunks with lemon juice. Mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a separate bowl, then sprinkle over apples and toss well to coat evenly. Set aside.
4. Preheat and prepare pan: Heat oven to 375° F. Line a 10×15×1-inch baking sheet or similar jelly roll pan with parchment paper. If your pan is smaller, the recipe still works with some leftover dough.
5. Roll out bottom crust: On a floured surface, roll the larger dough piece into an 18×13-inch rectangle. Transfer to the pan, draping edges over the sides gently pressing into pan corners without stretching. Chill in fridge or freezer while rolling out second dough piece.
6. Roll out top crust and assemble: Roll second dough piece into a 16×11-inch rectangle. Remove pan from chill, pour apple filling with juices evenly over bottom crust. Drape top dough over apples; trim edges so both crusts extend about ¾-inch beyond pan edge. Seal edges firmly with fingers.
7. Prepare for baking: Brush top crust with heavy cream or egg wash. Using a sharp knife, cut many 1-inch slits in the top to allow steam to escape. Place the baking pan on a larger baking sheet to catch any spillage.
8. Bake and cool: Bake for 40 to 45 minutes until crust is golden brown and filling bubbles through slits. Let cool on a wire rack at least 45 minutes before slicing and serving to allow filling to set.

Notes

• Keep the butter and water very cold to ensure a flaky crust.
• Using a larger rimmed baking sheet underneath catches any juicy apple spills and keeps your oven clean.
• Let the pie cool thoroughly before slicing to prevent the filling from running.
• If your apples are very sweet, reduce added sugar for best balance.
• Chilling the dough before rolling helps it maintain shape and reduces shrinking during baking.

Keywords: apple slab pie, slab pie, apple dessert, homemade apple pie, rectangular pie, fall dessert