Apple Slab Pie Recipe
If you’ve ever dreamed of a dessert that’s as perfect for autumn gatherings as it is for backyard picnics, Apple Slab Pie is your new best friend. This recipe bakes up a gloriously golden, generously spiced apple filling nestled between flaky, buttery pastry crusts, all on a sheet pan—meaning every bite is pure bliss and there are enough squares to share with a crowd. Whether you’re making it for a family reunion, a holiday get-together, or just because, Apple Slab Pie never fails to wow with its homey aroma and rustic charm.
Ingredients You’ll Need
The magic of Apple Slab Pie comes from a handful of humble ingredients—each one thoughtfully chosen to build the perfect sweet-tart filling and unbelievably crisp crust. Every element in this recipe plays a starring role, coming together for a dessert that’s as flavorful as it is impressive.
- All-purpose flour (2 1/2 cups): The base for a flaky, tender crust that holds everything together.
- Salt (1 teaspoon): Enhances the flavors and balances the sweetness of the pie.
- Granulated sugar (1 tablespoon + 1/2 cup): Just enough to sweeten both the crust and apple filling without overdoing it.
- Cold unsalted butter (1 cup, cubed): The secret to gorgeously crisp, melt-in-your-mouth pastry layers.
- Ice water (6–8 tablespoons): Keeps the dough cool, leading to a perfectly flaky crust.
- Apples, peeled and thinly sliced (6 cups): Use Granny Smith or Honeycrisp for that irresistible combination of tart and sweet.
- Brown sugar (1/4 cup, packed): Adds rich molasses notes to the flavor of your filling.
- All-purpose flour (2 tablespoons): Helps thicken the filling so it stays perfectly sliceable.
- Ground cinnamon (1 1/2 teaspoons): The classic spice pairing for apples—warm, fragrant, and utterly comforting.
- Ground nutmeg (1/4 teaspoon): Delicate but mighty, a pinch goes a long way in deepening the flavor.
- Lemon juice (1 tablespoon): Brightens the filling and keeps the apples from browning.
- Unsalted butter (1 tablespoon, cut into small pieces): Adds a little extra richness to the fruity center.
- Egg (1, beaten): For a glossy golden finish that makes your crust shine.
- Coarse sugar for topping (optional): A sprinkle on top gives each square a delightful bit of crunch.
How to Make Apple Slab Pie
Step 1: Make the Pie Crust
Start by whisking together your flour, salt, and that touch of sugar in a large bowl. Next, add the cold, cubed butter and work it in with a pastry cutter or even your fingers until you see lots of pea-size clumps—these bits are what make the crust tender and flaky. Gradually add ice water, a tablespoon at a time, just until the dough starts to come together. Divide it into two discs, wrap them in plastic, and chill them for at least an hour. The wait is worth it; resting makes rolling out easy and ensures gorgeous layers.
Step 2: Roll Out the Bottom Crust
After chilling, roll out one dough disc on a lightly floured surface. You’re aiming for a rectangle big enough to fit your 10×15-inch jelly roll pan. Gently transfer the dough to the pan and press it into the edges and up the sides just a bit—this forms a nice cradle for your generous apple filling.
Step 3: Prepare the Apple Filling
In a large bowl, combine your sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Give everything a good toss so each apple piece is coated with sweet spice. Pile this mixture evenly onto your bottom crust, making sure every corner gets a bit of fruit. Dot the filling with small pieces of butter for extra richness as it bakes.
Step 4: Top the Pie and Seal
Roll out your second disc of dough to cover the apples. Lay it over the filling, then trim the edges and pinch or crimp to seal. This step is as homey and fun as it is important—sealed edges mean juicy filling stays right where it should! Use a sharp knife to cut small slits on top; these allow steam to escape so your Apple Slab Pie bakes up perfectly.
Step 5: Brush, Sprinkle, and Bake
Brush the top crust with beaten egg, which creates a stunning golden hue in the oven. For an extra treat, sprinkle with coarse sugar to give your finished pie a sparkly crunch. Bake at 375°F (190°C) for 40 to 45 minutes. When the crust turns golden and you see bubbling juices at the edges, your Apple Slab Pie is ready. Let it cool completely before slicing into neat, shareable squares.
How to Serve Apple Slab Pie
Garnishes
Serve your Apple Slab Pie simply dusted with powdered sugar, or drizzle a quick glaze made from powdered sugar and milk over the top for a bakery-worthy finish. If you’re feeling decadent, a scoop of vanilla ice cream or a cloud of whipped cream pairs wonderfully with the warm apple spices.
Side Dishes
To round out the dessert table, offer a bowl of fresh berries or a platter of mixed nuts alongside the pie. Not only do these add color and contrast, but their lightness balances the buttery richness of Apple Slab Pie beautifully.
Creative Ways to Present
For a fun twist, use a sharp knife to cut the slab pie into small squares or rectangles and stack them artfully on a rustic wooden board. You can also place parchment between layers if you’re serving a crowd at a party, making it easy for guests to grab and go. For an elegant touch, garnish each piece with a thin slice of apple or a sprinkle of cinnamon sugar just before serving.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Apple Slab Pie, wrap the cooled squares in plastic wrap or store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate your leftovers, where they’ll keep moist and delicious for up to five days.
Freezing
Apple Slab Pie freezes remarkably well. Simply cut cooled pie into squares, wrap each piece in plastic, and store them in a freezer-safe bag or container. They’ll stay fresh for up to three months—just make sure to thaw overnight in the fridge before serving.
Reheating
To revive that just-baked magic, reheat individual slices in a 300°F oven for about 10 minutes. The crust will crisp up beautifully, and the filling will become warm and fragrant all over again. Avoid the microwave to preserve the pastry’s texture.
FAQs
Can I use store-bought pie crust to save time?
Absolutely! While homemade pastry takes this Apple Slab Pie to another level, a good-quality store-bought pie crust can make the process even faster and still taste delicious. Just follow the rolling and assembling instructions as usual.
What are the best apples to use for slab pie?
Granny Smith and Honeycrisp apples are favorites for their blend of tartness and structural integrity during baking. Feel free to use other baking apples like Braeburn or Jonagold for a slightly sweeter twist.
How do I prevent my bottom crust from getting soggy?
Don’t skip the light dusting of flour in the filling—it helps absorb juices released by the apples. Also, letting the Apple Slab Pie cool before slicing gives time for the filling to set, ensuring a crisp crust and neat pieces.
Can I add nuts or raisins to the filling?
Yes! Chopped walnuts, pecans, or golden raisins blend beautifully with the spiced apples and bring a bit of crunch or chew to each bite. Just mix them with the apple filling before assembling your pie.
Is Apple Slab Pie suitable for making in advance?
Definitely. You can bake the slab pie the day before and let it cool completely; just cover tightly overnight. It slices even more cleanly the next day, making it a fantastic make-ahead option for parties or potlucks.
Final Thoughts
Give Apple Slab Pie a spot in your dessert rotation and see just how quickly it disappears at your next gathering! With its irresistible crust and spiced, tender apples, this crowd-pleaser combines everything you love about classic pie in a form that’s made for sharing. Happy baking!
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Apple Slab Pie Recipe
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Apple Slab Pie is the perfect dessert for feeding a crowd. Layers of thinly sliced apples spiced with cinnamon and nutmeg, nestled between flaky crusts, and baked until golden. Serve this delicious slab pie at your next gathering for a taste of fall in every bite.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter (cubed)
- 6–8 tablespoons ice water
For the Filling:
- 6 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (optional)
Instructions
- Prepare the Crust: In a large bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough holds together. Chill dough, then divide into two discs.
- Assemble the Pie: Roll out one dough disc to fit a 10×15-inch pan. Place the bottom crust in the pan. Combine apples, sugars, flour, spices, and lemon juice. Spread over crust and dot with butter. Top with second crust, seal edges, and vent the top.
- Bake: Brush with egg wash, sprinkle with sugar, and bake at 375°F (190°C) for 40-45 minutes until golden and bubbly.
- Serve: Cool before slicing into squares and enjoy!
Notes
- Perfect for serving a crowd.
- Add a drizzle of glaze made with powdered sugar and milk for a sweeter finish.
- You can also use store-bought pie dough to save time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
