Glazed Apple Slab Pie is the ultimate dessert for feeding a crowd, a magnificent and rustic take on the classic apple pie that is as beautiful as it is delicious. This recipe leverages the convenience of store-bought puff pastry to create a stunning, large-format dessert with flaky, buttery layers that shatter with every bite, encasing a warmly spiced, sweet-tart apple filling. The “slab” style is not only easier to assemble than a traditional lattice-topped pie but also results in perfectly portioned squares that are ideal for parties, potlucks, or holiday gatherings. The final drizzle of a simple vanilla glaze adds a touch of sweetness and a beautiful finished look that makes it truly irresistible.
The genius of this dessert lies in its perfect balance of texture and flavor. The puff pastry bakes up into countless delicate, airy layers that provide a light and crisp contrast to the soft, jammy apple filling within. Using a combination of tart and sweet apples, along with warm spices like cinnamon and nutmeg, creates a filling that is deeply aromatic and complex. The addition of lemon juice brightens the entire dish, preventing it from being overly sweet. Topped with a glossy, sweet vanilla glaze that seeps into the steam vents, each square is a perfect individual serving of comfort and joy. This pie is the perfect solution when you need an impressive, crowd-pleasing dessert without the fuss of intricate pie crust work.
Why You’ll Love This Recipe:
• Feeds a Crowd: This rectangular pie is designed to be sliced into numerous servings, making it perfect for parties and large family dinners.
• Simpler Than Pie: Using puff pastry eliminates the need for making and rolling out a finicky pie dough, streamlining the entire process.
• Incredible Textures: Enjoy the fantastic contrast between the super flaky, buttery pastry and the soft, tender spiced apples.
• Make-Ahead Friendly: The pie can be assembled ahead of time and baked just before your event, and the glaze can be added at the last minute.
Ingredients:
For the pie:
- 2 sheets puff pastry (thawed according to package instructions)
- 5 cups thinly sliced apples (a mix of Granny Smith and Honeycrisp is ideal)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
For the glaze:
- 1 cup powdered sugar (confectioners’ sugar), sifted
- 2–3 tablespoons milk (or cream)
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions:
Step 1: Preheat the Oven and Prepare the Pan
• Preheat your oven to 400°F (200°C). This high heat is crucial for getting the puff pastry to rise properly and become golden and flaky. Lightly grease a 10×15-inch jelly roll pan or a large, rimmed baking sheet.
Step 2: Prepare the Apple Filling
• In a large mixing bowl, combine the thinly sliced apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and fresh lemon juice. Toss everything together until the apple slices are evenly and thoroughly coated. The flour will help thicken the juices released during baking.
Step 3: Assemble the Pastry Base
• On a lightly floured surface, gently roll out one sheet of puff pastry just enough to smooth out any folds. Carefully transfer and lay it into the bottom of your prepared pan, pressing it gently into the corners and up the sides slightly. If the pastry cracks, simply press it back together.
Step 4: Add the Apple Filling
• Spread the prepared apple filling evenly over the pastry base, ensuring it reaches all four corners. Pat it down into a relatively even layer.
Step 5: Top and Seal the Pie
• Roll out the second sheet of puff pastry to match the size of the pan. Carefully place it over the apple filling. Gently press the edges of the top and bottom pastry sheets together to seal. You can crimp them with a fork for a decorative touch. Using a sharp knife, cut several small slits (about 4-5) in the top layer of pastry. This allows steam to escape during baking, preventing the pie from becoming soggy.
Step 6: Apply the Egg Wash
• Brush the entire top surface of the pastry with the beaten egg. For an extra sparkly and crunchy top, sprinkle lightly with coarse sugar at this stage.
Step 7: Bake to Golden Perfection
• Place the pan in the preheated oven and bake for 35-40 minutes, or until the pastry is puffed and a deep golden brown color and the apple filling is bubbly around the edges.
Step 8: Prepare the Glaze
• While the pie is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a tiny pinch of salt. Whisk until completely smooth. If the glaze is too thick to drizzle, add more milk, one teaspoon at a time, until you reach your desired consistency.
Step 9: Glaze and Serve
• Allow the pie to cool in the pan on a wire rack for at least 20-30 minutes. This allows the filling to set slightly, making it easier to slice. Drizzle the vanilla glaze over the slightly warm pie. Slice into squares or rectangles and serve warm or at room temperature.
Tips:
• Thaw Puff Pastry Properly: The best way to thaw puff pastry is in the refrigerator overnight. If you’re short on time, leave it on the counter for about 40 minutes. It should be pliable but still cold to the touch.
• Prevent Soggy Bottoms: For an even crispier bottom crust, you can pre-bake the bottom pastry layer for 5 minutes before adding the filling. Let it cool slightly before proceeding.
• Apple Selection: Using a mix of apples provides the best flavor and texture. Granny Smith offers tartness and structure, while Honeycrisp or Fuji add sweetness and soften beautifully.
• Even Slicing: For even cooking, ensure your apple slices are uniformly thin, about ¼-inch thick.
Storage Options:
• Room Temperature: Once glazed, the pie can be kept, covered loosely with foil or plastic wrap, at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep the pie (un-glazed is best) in an airtight container in the refrigerator for up to 4 days. The pastry will lose its crispness but will still taste delicious.
• Reheating: Reheat individual squares in a 350°F (175°C) oven or toaster oven for 5-10 minutes to re-crisp the pastry.
• Freezing: You can freeze the unbaked pie. Assemble it completely, but do not apply the egg wash. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time, and brush with egg wash before baking.
Glazed Apple Slab Pie is a spectacular, hassle-free dessert that delivers all the homestyle comfort of apple pie in a format designed for sharing. Its flaky layers, spiced filling, and sweet glaze create a unforgettable treat that will have everyone coming back for seconds. Enjoy
