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Apple Slab Pie Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenwithkai.com/apple-slab-pie-recipe/