Apple Slab Pie is a deliciously shareable twist on the classic apple pie, baked in a large pan to create easy-to-slice squares perfect for gatherings. Its buttery, flaky crust and generously spiced apple filling capture the warm, comforting flavors of a traditional pie, but with a simpler preparation that feeds a crowd. Each slice offers a mix of tender apples and a light crust, creating a rustic dessert that’s wonderful for holidays, potlucks, or cozy family dinners.
Made with fresh apples, a touch of lemon, and a blend of cinnamon, nutmeg, and allspice, this pie has a rich flavor profile that’s balanced by the natural sweetness of the fruit. A homemade crust brushed with cream or egg wash bakes to a golden finish, and the apples soften to perfection beneath it. Serve it warm with vanilla ice cream or a drizzle of caramel for an added treat—this pie’s simple preparation and bold flavors make it a delightful addition to any occasion.
Why You’ll Love This Recipe:
• Perfect for Sharing: Made in a sheet pan, this pie is great for serving larger groups.
• Flaky and Buttery Crust: Homemade crust adds a deliciously flaky base and topping.
• Spiced Apple Goodness: Warm spices enhance the natural sweetness of the apples for a classic flavor.
Ingredients:
For the Crust:
• 3 ¾ cups all-purpose flour (470 grams)
• 1 ½ tablespoons sugar
• 1 ½ teaspoons table salt
• 3 sticks (12 oz or 340 grams) unsalted butter, cubed and cold
• ¾ cup cold water
For the Apple Filling:
• 3 ½ to 4 pounds apples, peeled, cored, and cut into ½-inch pieces (about 10 cups)
• Squeeze of lemon juice
• ⅔ to ¾ cup sugar, adjust to taste
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon table salt
To Finish:
• 2 tablespoons heavy cream or
• 1 egg combined with 1 tablespoon water (for brushing)
Instructions:
1. Prepare the Crust:
• In a large bowl, whisk together the flour, sugar, and salt.
• Add the cold butter cubes and toss to coat with flour. Using a pastry blender or two knives, cut in the butter until it resembles pea-sized crumbs.
• Gradually add cold water, mixing until the dough just comes together. Divide the dough into two portions, one slightly larger than the other.
• Shape each portion into a 1-inch thick rectangle, wrap in plastic, and refrigerate for at least 2 hours.
2. Prepare the Apple Filling:
• In a large mixing bowl, toss the apple pieces with a squeeze of lemon juice.
• In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss to coat.
3. Assemble the Pie:
• Preheat the oven to 375°F (190°C). Line a 10×15×1-inch baking pan with parchment paper.
• Roll out the larger dough portion on a floured surface to an 18×13-inch rectangle. Fit it into the prepared pan, allowing the edges to hang over.
• Place the pan in the refrigerator. Roll out the smaller dough portion to a 16×11-inch rectangle.
• Pour the apple filling into the prepared crust, spreading evenly, and include any juices.
• Lay the second dough rectangle over the apples. Trim excess dough and pinch the edges to seal.
• Brush the top with heavy cream or the egg wash. Cut several 1-inch slits on top to allow steam to escape.
4. Bake:
• Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
• Cool the pie on a wire rack for at least 45 minutes before serving.
Tips:
• Apple Variety: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a balanced flavor.
• Cold Ingredients: Keep butter and water cold for the flakiest crust.
• Storage: Cover and refrigerate any leftovers for up to 3 days. Enjoy chilled or warm.
This Apple Slab Pie combines the best of fall flavors in a crowd-friendly format that’s sure to be a hit!
