Name: Apple Slab Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 cup unsalted butter, cold and cubed; 6–8 tablespoons ice water; 6 cups peeled, thinly sliced apples (such as Granny Smith and Honeycrisp); ¾ cup granulated sugar; ¼ cup brown sugar; 2 tablespoons all-purpose flour; 1½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon lemon juice; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (optional); Optional glaze: ½ cup powdered sugar, 1–2 tablespoons milk, ¼ teaspoon vanilla extract

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If you’re in the mood for a comforting dessert that will sweep everyone off their feet, look no further than this Apple Slab Pie. It’s that perfect blend of tender, cinnamon-kissed apples crowned with a golden, buttery crust that makes every bite taste like fall. With its easy-to-serve squares and crowd-pleasing flavors, this recipe is one I love to make for family gatherings, potlucks, or any moment that calls for something a little extra special. The best part? It’s every bit as delicious as a classic pie, but so much easier to share—so you can let those juicy, spiced apples shine front and center!

Ingredients You’ll Need

Simple ingredients can really deliver show-stopping results, and this apple slab pie is a prime example. Each component here brings a special something—whether it’s the flaky crust, the sweet-tart apples, or the touch of cinnamon—to create pure dessert magic.

All-purpose flour: This is the backbone of your crust, giving it structure and tender flakiness.
Salt: Just a pinch awakens all the rich, buttery flavors in the pie crust.
Granulated sugar: Adds just enough sweetness to both the crust and filling, balancing the apples’ tart notes.
Unsalted butter, cold and cubed: The secret to a tender, melt-in-your-mouth crust is very cold butter!
Ice water: Keeps the dough cool and helps bring it all together without overworking.
Apples (Granny Smith & Honeycrisp): A mix of tart and sweet apples gives loads of flavor and the perfect texture that doesn’t turn mushy after baking.
Brown sugar: Adds depth and a caramel-like sweetness to the filling.
All-purpose flour (for filling): Thickens all those lovely juices so your pie doesn’t get soggy.
Ground cinnamon: A cozy classic that complements apples and brings warmth to every bite.
Ground nutmeg: Just a hint boosts the complexity and keeps the flavors from falling flat.
Lemon juice: Brightens up the filling and keeps the apples from browning as you assemble.
Egg (for egg wash): Brushed over the crust for that irresistible golden finish.
Coarse sugar (optional): Sprinkled on top for a sparkly, sweet crunch—totally optional, but highly recommended.
Powdered sugar, milk & vanilla extract (optional glaze): Whisk these together for a simple drizzle that takes the presentation up a notch.

How to Make Apple Slab Pie

Step 1: Prep Your Pan and Preheat the Oven

Before starting, preheat your oven to 375°F and get your baking sheet ready. Grease a 10×15-inch rimmed baking sheet or line it with parchment paper. Having your pan prepped means less sticking later and smoother pie serving!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, and granulated sugar for the crust. These dry ingredients create the foundation for that perfectly flaky pie base—and starting now means you’re already halfway to deliciousness.

Step 3: Cut in the Butter

Grab your cold, cubed butter and use a pastry blender or fork to cut it into the flour mixture until it resembles coarse crumbs. Keeping everything cold helps create those magical, tender flakes in your Apple Slab Pie crust.

Step 4: Add Ice Water and Mix

Gently stir in ice water, one tablespoon at a time, just until the dough comes together. Don’t overmix! Stop as soon as you can press the dough into a ball—this keeps your crust tender, not tough. Divide the dough in half, shape each half into a rectangle, and pop them in the fridge to chill for 30 minutes.

Step 5: Roll Out the Dough

Roll out one half of the chilled dough to fit your prepared baking sheet. Gently press it into the bottom and up the sides—this is your pie’s cozy little home!

Step 6: Make the Apple Filling

In a big bowl, toss together your sliced apples, granulated and brown sugars, flour, cinnamon, nutmeg, and lemon juice. Mixing by hand ensures every slice is coated in all that cinnamon-sugar goodness.

Step 7: Assemble the Pie

Spread the apple filling evenly over your bottom crust, making sure it reaches all the corners. Roll out the second dough rectangle and lay it on top, crimping the edges to seal in all those juicy apples. Cut a few small slits in the top to allow steam to escape—this helps keep things crisp.

Step 8: Finish and Bake

Brush the top crust with beaten egg, then sprinkle with coarse sugar if you like a shimmery finish. Slide the pan into the oven and bake for 40 to 45 minutes, or until the crust is deeply golden and the filling is bubbling with excitement. Let your Apple Slab Pie cool completely before slicing—this helps set the filling and makes serving a breeze.

Step 9: Optional Glaze

Once cooled, whisk together a simple glaze of powdered sugar, milk, and vanilla extract. Drizzle it over the pie for extra sweetness and stunning presentation—your guests will swoon!

How to Serve Apple Slab Pie

Garnishes

A little finishing touch goes a long way. Dust with powdered sugar, add a drizzle of glaze, or even toss a few thin apple slices or a cinnamon stick on the platter for extra flair. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream never hurts!

Side Dishes

For a true dessert spread, try pairing Apple Slab Pie with fresh berries, a citrusy fruit salad, or a bowl of caramel-dipped apple slices. These lighter options are a beautiful contrast to the pie’s comforting richness and make the whole experience more festive.

Creative Ways to Present

Cut your Apple Slab Pie into neat squares for easy, rustic sharing. Stack them artfully on a cake stand, wrap individual pieces in parchment for a picnic, or plate warm slices with a caramel drizzle for an elegant after-dinner dessert. The possibilities are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

To keep your Apple Slab Pie fresh, cover leftover pieces tightly with foil or transfer them to an airtight container. They’ll stay tasty at room temperature for a day, or in the refrigerator for up to four days—if they last that long!

Freezing

If you’re prepping ahead or find yourself with extra, wrap individual squares (or the whole pie) well in plastic wrap and foil. Store in the freezer for up to three months. Thaw overnight in the fridge when a craving strikes.

Reheating

For that just-baked experience, reheat slices in a 300°F oven for 10 to 12 minutes, or until warmed through. If you’re in a hurry, a few seconds in the microwave will soften everything up—but nothing beats the oven for keeping the crust crisp.

FAQs

Can I use other types of apples in Apple Slab Pie?

Absolutely! Granny Smith and Honeycrisp are tried-and-true for flavor and texture, but feel free to experiment with Fuji, Braeburn, or Pink Lady apples depending on what’s fresh and available to you.

Do I need to peel the apples?

While you can leave the peels on for a rustic look and extra fiber, peeling the apples ensures a softer, more classic texture in each bite—especially when baking for a group.

How thin should I slice the apples?

Try to aim for 1/8-inch slices. Thin slices cook more evenly, ensuring every bite of your Apple Slab Pie is tender and flavorful from edge to golden edge.

What if I don’t have a pastry blender?

No worries—use two forks or even your fingertips to break the butter down into the flour. Just remember to work quickly so everything stays cold!

Can I make Apple Slab Pie gluten-free?

Yes! Substitute a cup-for-cup gluten-free flour blend in both the crust and filling thickener, and you’ll have a gluten-free treat everyone can enjoy without sacrificing flavor or texture.

Final Thoughts

If you’ve been searching for a dessert that brings all the heartwarming flavor of homemade apple pie—without the fuss—this Apple Slab Pie is here to win you over. Gather your ingredients, bake up a batch, and share the joy. Your kitchen (and your friends and family) will thank you!

Apple Slab Pie Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 15–20 squares 1x
Diet: Vegetarian

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Description

This Apple Slab Pie is a delightful twist on traditional apple pie, perfect for feeding a crowd. With layers of flaky crust, sweet apple filling, and a hint of spice, it’s a fall dessert favorite that’s sure to please.

Ingredients

Scale

For the crust:

2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water

For the filling:

6 cups peeled, thinly sliced apples (such as Granny Smith and Honeycrisp)
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice

For the topping:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional)
Optional glaze: ½ cup powdered sugar, 1–2 tablespoons milk, ¼ teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F and grease a 10×15-inch rimmed baking sheet or line it with parchment paper.
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing just until the dough comes together.
Divide dough in half, shape into two rectangles, and chill for 30 minutes. Roll out one half to fit the baking sheet and press it into the bottom and up the edges.
In a separate bowl, combine the apples with both sugars, flour, cinnamon, nutmeg, and lemon juice. Spread the apple filling evenly over the crust.
Roll out the second half of the dough and lay it over the top, crimping the edges to seal. Cut small slits in the top crust to vent. Brush with egg wash and sprinkle with coarse sugar if using.
Bake for 40–45 minutes or until golden brown and bubbling. Cool completely.
If desired, mix powdered sugar, milk, and vanilla to form a glaze and drizzle over the cooled pie before serving.