I tried this apple slab pie recipe the other weekend, and honestly, it was love at first bite. The warm spices, buttery flaky crust, and sweet apple filling made my house smell like the best bakery in town.
If you’re looking for a dessert that serves a crowd and is easy to make, this recipe is your new best friend.
Grab your apron and let’s get baking! If you’re browsing for more dessert ideas, this is one you shouldn’t skip. It’s perfect for celebrations, but honestly, we didn’t need a reason to dig in. Grab your apron and let’s get baking!
Ingredients
For the crust:
- 3 ¾ cups all-purpose flour: Go for good-quality flour to ensure the crust holds its shape.
- 1 ½ tablespoons sugar: Adds just the right hint of sweetness to the dough.
- 1 ½ teaspoons table salt: Balances the flavor beautifully.
- 3 sticks (12 oz) unsalted butter, cubed and chilled: Cold butter is the key to making your crust flaky.
- ¾ cup ice-cold water: Add as needed to bring the dough together.
For the apple filling:
- 3 ½ to 4 pounds apples (about 10 cups), peeled, cored, and diced: I recommend Granny Smith for tartness or Honeycrisp for sweetness.
- 1 tablespoon lemon juice: Prevents the apples from browning and adds brightness.
- ⅔ to ¾ cup sugar: Adjust based on how sweet your apples are.
- 3 tablespoons cornstarch: Helps thicken the filling to avoid soggy pie.
- 1 teaspoon ground cinnamon: A must for that classic apple pie flavor.
- ¼ teaspoon ground nutmeg: Adds warmth and depth.
- ¼ teaspoon ground allspice: Optional, but it enhances the spice blend.
- â…› teaspoon table salt: Balances the sweetness of the filling.
To finish:
- 2 tablespoons heavy cream or 1 egg beaten with 1 tablespoon water
Creates a golden, glossy crust.
Note: This recipe serves about 12 generously. Perfect for gatherings or for leftovers (if any survive)!
Variations
Looking to switch it up or accommodate dietary needs? Here are some ideas:
- Dairy-Free: Swap butter in the crust for a vegan alternative like plant-based margarine.
- Gluten-Free: Use a 1-to-1 gluten-free baking flour substitute in the dough.
- Extra Spice: Add a pinch of ground cloves for a richer spiced flavor in the filling.
- Less Sugar: Opt for coconut sugar or stevia to reduce sweetness naturally.
- Other Fruits: Replace apples with peaches or a mix of berries for a seasonal twist.
Cooking Time
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1.5 hours
Add refrigeration time for the dough if you’re making it from scratch.
Equipment You Need
- Mixing bowls: For preparing the crust and filling ingredients.
- Rolling pin: To roll out the dough into a large rectangle.
- Jelly roll pan (10×15-inch): The perfect size for this slab pie.
- Pastry brush: For applying the cream or egg wash.
- Paring knife: To slice steam vents into the top crust.
- Parchment paper: Helps prevent the crust from sticking to the pan.
How to Make Apple Slab Pie?
1. Prepare the Pie Dough
Start by whisking together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles pea-sized crumbs. Gradually stir in the ice water until the dough just comes together. Divide it into two portions (one slightly larger for the base), shape into rectangles, wrap in plastic, and chill for at least two hours.
2. Make the Apple Filling
Toss the diced apples with lemon juice in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in another bowl, then mix it into the apples. The spices will coat the apples evenly, ensuring flavor in every bite.
3. Roll Out the Dough
Preheat your oven to 375°F. Roll out the larger dough portion into an 18×13-inch rectangle. Line your jelly roll pan with parchment paper and transfer the dough carefully into the pan. Adjust it to cover the base and sides.
4. Assemble the Pie
Spread the spiced apple filling evenly over the bottom crust. Roll out the smaller piece of dough into a 16×11-inch rectangle and place it on top of the apples. Seal the edges by crimping with your fingers. Trim any excess dough hanging over the pan.
5. Finish and Bake
Brush the top crust with heavy cream or an egg wash for a golden sheen. Use a sharp knife to make slits in the crust to allow steam to escape. Place the pan on a larger baking tray to catch any drips and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
6. Cool and Serve
Allow the pie to cool for at least 45 minutes before slicing. This helps the filling set and prevents messy slices.
Additional Tips for Making this Recipe Better
- Use a mix of tart and sweet apples for a more complex flavor.
- Keep your butter and water as cold as possible to produce a flaky crust.
- Don’t skimp on the cooling time; it ensures clean, even slices.
- For a deeper autumn flavor, drizzle boiled apple cider over the filling before baking.
- Double-wrap leftovers in plastic to keep the pie from drying out.
How to Serve Apple Slab Pie
Cut the slab pie into generous squares and serve with a scoop of vanilla ice cream or whipped cream on top. For extra flair, drizzle caramel sauce over the pie, or sprinkle with powdered sugar for a festive touch.
Serve directly from the baking pan for a casual gathering, or plate individually for a more polished presentation. Whether you’re pairing it with a butterfinger cheesecake recipe for a party or just want a standout pie, this dessert delivers.
Nutritional Information
Each serving is packed with flavor and comfort! Here’s a general breakdown:
- Calories: Approximately 350
- Protein: 4 grams
- Carbohydrates: 48 grams
- Fat: 16 grams
Make Ahead and Storage
- Storing: Cover and store the pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Assemble the pie fully, then freeze unbaked (wrapped tightly in plastic). When ready to bake, pop it straight into the oven and add 10-15 minutes to the cooking time.
- Reheating: Warm slices in the oven at 300°F for 10 minutes to bring back the freshly baked texture.
Why You’ll Love This Recipe?
This apple slab pie is sure to become a favorite for all the right reasons:
- Perfect for a crowd: Serves up to 12 people easily, making it ideal for parties.
- Easy to make: Simple techniques mean anyone can achieve great results.
- Flexible ingredients: You can tweak the spices, sweeteners, or even fruits to your taste.
- No-fuss serving: Square slices are much easier to handle than a typical wedge.
- Homemade crust magic: The buttery, flaky crust adds a homemade touch that pre-made alternatives just can’t match.
For fans of indulgent creations, this also pairs beautifully with something rich like a pecan pie cheesecake recipe on your dessert table. Are you ready to impress friends and family with this delightful dessert? There’s no better time to bake this apple slab pie!
Apple Slab Pie Recipe
Ingredients
Method
- Start by whisking together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles pea-sized crumbs. Gradually stir in the ice water until the dough just comes together. Divide it into two portions (one slightly larger for the base), shape into rectangles, wrap in plastic, and chill for at least two hours.
- Toss the diced apples with lemon juice in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in another bowl, then mix it into the apples. The spices will coat the apples evenly, ensuring flavor in every bite.
- Preheat your oven to 375°F. Roll out the larger dough portion into an 18×13-inch rectangle. Line your jelly roll pan with parchment paper and transfer the dough carefully into the pan. Adjust it to cover the base and sides.
- Spread the spiced apple filling evenly over the bottom crust. Roll out the smaller piece of dough into a 16×11-inch rectangle and place it on top of the apples. Seal the edges by crimping with your fingers. Trim any excess dough hanging over the pan.
- Brush the top crust with heavy cream or an egg wash for a golden sheen. Use a sharp knife to make slits in the crust to allow steam to escape. Place the pan on a larger baking tray to catch any drips and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 45 minutes before slicing. This helps the filling set and prevents messy slices.
Notes
- Use a mix of tart and sweet apples for a more complex flavor.
- Keep your butter and water as cold as possible to produce a flaky crust.
- Don’t skimp on the cooling time; it ensures clean, even slices.
- For a deeper autumn flavor, drizzle boiled apple cider over the filling before baking.
- Double-wrap leftovers in plastic to keep the pie from drying out.
