Craving something warm, sweet, and comfortingly nostalgic? This Apple Slab Pie is like the cozy cousin of your traditional apple pie—but made for sharing! It’s big, bold, and bursting with juicy apple-cinnamon flavor wrapped in a flaky, buttery crust. Whether it’s a holiday gathering or a regular Sunday, this dessert wins hearts (and stomachs) every time.
Why You’ll Love This Apple Slab Pie
- Great for a crowd – Baked in a sheet pan, it serves more than a regular pie.
- Rustic and impressive – Looks beautiful with minimal effort.
- Customizable sweetness – Adjust the sugar to suit your apples and taste.
- Heavenly crust – The buttery, golden dough is tender and flaky.
- Perfect texture – A hearty apple filling that holds its shape but melts in your mouth.
Ingredients
For the Pie Crust:
- 3¾ cups (470g) all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons table salt
- 3 sticks (340g) unsalted butter, very cold and cut into small chunks
- ¾ cup very cold water (start with ½ cup and add more as needed)
For the Apple Filling:
- 3½ to 4 pounds apples (peeled, cored, and chopped into ½-inch chunks – about 10 cups)
- Fresh lemon juice, to prevent browning
- ⅔ to ¾ cup sugar, depending on apple sweetness
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
For Finishing:
-
2 tablespoons heavy cream
or
1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
Step 1: Make the Pie Dough
- In a large bowl, mix flour, sugar, and salt.
- Toss the cold butter chunks in the flour until coated.
- Using your fingertips or a pastry blender, break the butter into the flour until pieces are about pea-sized.
- Add ½ cup cold water, mixing gently with a rubber spatula. Add more water, a tablespoon at a time, until the dough just begins to come together.
- Knead gently by hand until the dough holds together. Divide into two portions—one slightly larger than the other.
- Shape each portion into a rectangle (about 1 inch thick), wrap in plastic, and chill for at least 2 hours.
Step 2: Prepare the Apple Filling
- In a large mixing bowl, toss the chopped apples with lemon juice.
- In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Sprinkle the sugar-spice mix over the apples and stir well to coat. Let sit while you roll out the dough.
Step 3: Assemble the Slab Pie
- Preheat oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper.
- Roll the larger dough rectangle on a floured surface into an 18×13-inch sheet. Carefully transfer to the prepared pan, letting the edges overhang slightly.
- Chill the pan while you roll out the second dough piece into a 16×11-inch rectangle for the top crust.
- Take the pan from the fridge, spread the apple filling evenly over the crust.
- Place the top crust over the filling. Trim both crusts so they hang about ¾ inch over the edge, then crimp the edges together with your fingers.
- Brush the top crust with heavy cream or egg wash. Cut multiple 1-inch slits for steam to escape.
- Place the pie pan on a larger baking sheet to catch any spills.
Step 4: Bake
- Bake in the middle of the oven for 40–45 minutes, or until the crust is golden brown and the apple juices are bubbling through the vents.
- Cool on a wire rack for at least 45 minutes before slicing and serving.
Pro Tips
- Keep it cold: Cold butter and chilled dough create a flakier crust.
- Mix apples: Use a blend of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples for more flavor depth.
- Vent generously: The slits on top help steam escape, keeping your crust crisp.
- Don’t overbake: The filling should be bubbling, but not dry.
Serving Ideas
- With ice cream: Vanilla or cinnamon ice cream is a dream pairing.
- Drizzle caramel: Add salted caramel sauce for extra indulgence.
- Warm it up: A quick zap in the microwave makes leftovers magical.
FAQs
Q: Can I make this ahead of time?
A: Yes! You can refrigerate the unbaked pie for up to 1 day, or freeze it for up to 1 month. Just bake directly from the freezer (add 10–15 minutes to baking time).
Q: Can I use store-bought crust?
A: Absolutely. Use two rolled sheets of store-bought pie dough, but the homemade version gives the best texture and flavor.
Q: What’s the best apple to use?
A: A mix of tart and sweet apples—like Granny Smith, Fuji, and Honeycrisp—gives the best balance.
Q: Can I reduce the sugar?
A: Yes. Use the lower end (⅔ cup) or substitute part of it with honey or maple syrup for a more natural sweetness.
Q: How do I store leftovers?
A: Wrap the pie tightly in foil or plastic and keep it at room temp for 2 days, or refrigerate up to 5 days. Reheat slices as needed.
Final Thoughts
This Apple Slab Pie is everything you love about traditional apple pie—but easier to make, slice, and share. It’s got that nostalgic warmth, a crisp golden crust, and a perfectly spiced apple filling that’s sweet but not overwhelming.
Whether you’re making it for a potluck, holiday feast, or just a weeknight treat, this pie delivers every time. Try it once, and it might just become your new go-to dessert!