Introduction

This Apple Slab Pie is a delightful twist on classic apple pie, perfect for feeding a crowd. With a flaky, buttery crust and a warmly spiced apple filling, it’s an easy-to-make dessert that’s sure to impress during any season.

Ingredients

For the crust:

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water

For the apple filling:

3 ½ to 4 pounds apples, peeled, cored, and chopped into ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (adjust based on apple sweetness)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

To finish:

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

Step 1: Make the crust by whisking flour, sugar, and salt in a large bowl. Toss in cold butter cubes and mash them with your fingers or a pastry blender until pieces are pea-sized. Stir in ½ cup cold water with a spatula until dough begins to come together. Add up to ¼ cup more water, 1 tablespoon at a time, if needed. Form dough into a soft ball, divide into two pieces (one larger), shape into rectangles about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
Step 2: Prepare the filling by tossing apples with lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt, then sprinkle this over the apples and toss to coat well.
Step 3: Preheat oven to 375°F. Line a 10×15×1-inch baking sheet with parchment paper. Roll out the larger dough piece on a floured surface to an 18×13-inch rectangle and place it in the pan, letting edges hang over slightly. Chill in fridge or freezer.
Step 4: Roll out the smaller dough piece to a 16×11-inch rectangle. Remove pan from fridge and pour apple filling and juices over the crust. Cover with second dough piece, trim edges leaving a ¾-inch overhang, and seal edges tightly by pinching with your fingers.
Step 5: Brush top crust with heavy cream or egg wash. Cut several 1-inch slits in the dough to allow steam to escape. Place the pan on a larger baking sheet to catch any spills.
Step 6: Bake for 40 to 45 minutes until crust is golden and filling bubbles through the slits. Cool on a wire rack for at least 45 minutes before slicing and serving.

Tips & Variations

Use a mix of tart and sweet apples for a more complex flavor.
Chilling the dough well helps keep the crust flaky and prevents shrinking.
For extra flavor, add a splash of vanilla extract or a tablespoon of bourbon to the filling.
If you prefer, sprinkle coarse sugar on top before baking for a crunchy finish.

Storage

Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10-15 minutes to refresh the crust. You can also freeze the pie wrapped tightly for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, pre-made pie crust can save time and still produce delicious results. You’ll need two sheets to cover the pan and top the filling.

What types of apples work best in this pie?

Firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Braeburn, are ideal. Combining tart and sweet varieties adds depth to the flavor.

Apple Slab Pie Recipe

Print Recipe

★★★★★

4.7 from 408 reviews

This Apple Slab Pie Recipe features a buttery, flaky homemade crust filled with tender, spiced apple chunks. Baked in a large rectangular pan, this rustic dessert is perfect for gatherings and offers a comforting blend of cinnamon, nutmeg, and allspice with a golden, crisp top.

Author: Kai
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water

For the Apple Filling:

3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (adjust depending on apple sweetness)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

To Finish:

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

Make the crust: In a large, wide bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and toss to coat with flour. Using your fingers (or a pastry blender), mash the butter into pea-sized pieces until the mixture is crumbly but butter is still visible. Gradually stir in ½ cup cold water with a spatula until the dough starts to come together. If needed, add remaining water tablespoon by tablespoon until dough holds softly. Form dough into a loose ball, divide into two pieces (one slightly larger), shape into rectangles about 1-inch thick, wrap in plastic wrap, and chill for at least 2 hours.
Prepare the filling: In a large bowl, toss apple chunks with lemon juice to prevent browning. In a medium bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well to coat. Set aside.
Assemble the pie: Preheat the oven to 375°F. Line a 10×15×1-inch baking sheet with parchment paper. On a floured surface, roll out the larger dough piece into an 18×13-inch rectangle and transfer it to the pan, draping edges over the sides. Chill the crust in the fridge or freezer while rolling out the second dough piece into a 16×11-inch rectangle.
Add the filling and top crust: Remove the pan from the fridge/freezer and pour the apple filling (with juices) evenly over the bottom crust. Drape the second dough rectangle over the apples. Trim excess dough leaving about ¾-inch overhang, then pinch and seal edges tightly. Brush the top crust with heavy cream or egg wash and cut multiple 1-inch slits evenly across the dough to vent steam.
Bake the pie: Place the slab pie on a larger baking sheet to catch any drips and bake for 40 to 45 minutes until the top is golden brown and the filling bubbles through the vents. Cool the pie on a wire rack for at least 45 minutes to allow the filling to set before slicing and serving.

Notes

Use a mix of sweet and tart apples for the best flavor and balance.
Chilling the dough before rolling helps prevent shrinkage and keeps the crust flaky.
The slits on top allow steam to escape, preventing sogginess.
Letting the pie cool before cutting ensures cleaner slices and better filling consistency.
If your baking sheet is slightly smaller or larger, you can adjust dough size accordingly; leftover dough can be repurposed into cookies or mini tarts.

Keywords: apple slab pie, homemade pie crust, spiced apple pie, fall dessert, rustic pie, slab pie recipe