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Apple Slab Pie Recipe
Ash Tyrrell

Apple Slab Pie Recipe

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.
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Prep Time 45 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • ⅛ teaspoon table salt: Balances the sweetness of the filling.
  • 2 tablespoons heavy cream or 1 egg beaten with 1 tablespoon water
  • Creates a golden glossy crust.

Method
 

  1. 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. 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. Preheat your oven to 375°F. Roll out the larger dough portion into an 18x13-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. Spread the spiced apple filling evenly over the bottom crust. Roll out the smaller piece of dough into a 16x11-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. 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. 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.