If you’ve ever dreamed of a dessert that combines homemade comfort with a show-stopping presentation, this Apple Slab Pie Recipe is exactly what you need. Picture layers of tender, cinnamon-spiced apples hugged by a buttery, flaky crust, all baked to golden perfection in a generous slab that’s perfect for sharing. Whether it’s a cozy family dinner, a festive gathering, or just a treat to satisfy your sweet tooth, this pie will quickly become your go-to favorite for classic apple goodness with a rustic, hearty twist.
Ingredients You’ll Need
The beauty of this Apple Slab Pie Recipe is in its simplicity; each ingredient plays a crucial role in creating that perfect balance of flavor, texture, and visual appeal. From the flaky crust to the flavorful filling, you’ll find that using quality staples makes all the difference.
- 2 1/2 cups all-purpose flour: The base for a tender yet sturdy crust that holds the filling beautifully.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness in the crust.
- 1 tablespoon granulated sugar: Adds just a hint of sweetness to the dough without overpowering the apples.
- 1 cup cold unsalted butter, cubed: Essential for creating a flaky, melt-in-your-mouth crust.
- 1/2 cup ice-cold water: Brings the dough together and keeps it light and tender.
- 8 cups apples, peeled and sliced (Granny Smith or Honeycrisp): The star of the filling with perfect balance between tart and sweet.
- 3/4 cup granulated sugar: Sweetens the tart apples just right.
- 1/4 cup brown sugar, packed: Adds depth and a subtle caramel note to the filling.
- 2 tablespoons all-purpose flour: Helps thicken up the juicy apple mixture.
- 1 1/2 teaspoons ground cinnamon: Brings warmth and spice that complements the apples perfectly.
- 1/4 teaspoon ground nutmeg: A hint of earthiness that elevates the flavor without overpowering.
- 1 tablespoon lemon juice: Keeps the apples bright and prevents browning.
- 1/4 teaspoon salt: Balances the sweetness in the filling.
- 1 egg, beaten (for egg wash): Creates a beautiful golden sheen on the crust.
- 1 tablespoon coarse sugar (optional, for sprinkling): Adds a delightful crunch and sparkle on top.
How to Make Apple Slab Pie Recipe
Step 1: Make the Crust
Start by mixing the flour, salt, and sugar in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until you get a crumbly texture with pea-sized bits of butter. This is what ensures your crust will be flaky and tender. Slowly add the ice-cold water a little at a time, just until the dough clumps together. Avoid overworking it to keep the crust light. Divide the dough into two disks, wrap them tightly, and refrigerate for 30 minutes to rest and chill.
Step 2: Prepare the Apple Filling
While your dough chills, toss those beautiful apple slices with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt in a large bowl. This blend of spices and sugars will create a juicy, flavorful filling without being too sweet or too spicy. The flour helps absorb excess moisture so the filling isn’t too runny after baking. Let this mixture sit for a few minutes while you prepare the crust.
Step 3: Roll Out the Dough
Preheat your oven to 400°F (200°C) and grease a 10×15-inch baking sheet. Remove one dough disk from the refrigerator and roll it out on a lightly floured surface to fit the bottom of your pan. Gently press the dough into place, making sure it reaches the edges so your filling stays nestled inside perfectly.
Step 4: Assemble the Pie
Spread the glorious apple filling evenly over the crust, making sure to distribute the juice and apple slices nicely. Take the second dough disk and roll it out to cover the entire top, then carefully place it over the filling. Seal the edges by pinching together firmly to trap in every bit of flavor. Don’t forget to cut several slits on top for the steam to escape, which helps keep the crust from getting soggy.
Step 5: Add Topping and Bake
Brush the top of your pie generously with the beaten egg—this little step will give you that enviable golden-brown shine. If you’re feeling fancy, sprinkle coarse sugar over the top for a sparkling, slightly crunchy finish. Bake your pie for 35 to 40 minutes, or until the crust turns a perfect golden color and the filling is bubbling like a warm hug. Let it cool completely before slicing so those flavors set beautifully.
How to Serve Apple Slab Pie Recipe
Garnishes
Enhance the cozy vibe of this Apple Slab Pie Recipe by adding a scoop of vanilla ice cream or a generous dollop of whipped cream. A dusting of cinnamon or powdered sugar can add an extra touch of sweetness and elegance. For a little contrast, fresh mint leaves or a drizzle of caramel sauce will make each slice pop visually and flavor-wise.
Side Dishes
This pie pairs wonderfully with a hot cup of coffee or spiced chai for cooler days, balancing the pie’s sweetness with warming beverages. On the savory side, a simple sharp cheddar cheese slice on the plate can provide a delicious contrast that some apple pie lovers swear by. For a festive spread, consider serving it alongside roasted nuts or a crisp green salad to balance richness.
Creative Ways to Present
Instead of the classic rectangular slice, try cutting the slab pie into fun shapes using cookie cutters for a whimsical party presentation. You can also serve smaller individual portions by baking the filling in mini tart pans using the same dough recipe. For gatherings, arranging slices beautifully on a wooden board with fresh apple slices and nuts creates a rustic focal point everyone will admire.
Make Ahead and Storage
Storing Leftovers
Apple Slab Pie Recipe leftovers keep wonderfully in the refrigerator for up to four days when stored in an airtight container. Keeping it chilled ensures the crust stays crisp and the filling flavors refresh beautifully with each bite.
Freezing
You can freeze the pie either before baking or after it has cooled completely. Wrap it tightly in plastic wrap followed by aluminum foil. Frozen pie will last up to two months and can be thawed overnight in the fridge before reheating or baking.
Reheating
To bring back that fresh-baked taste, reheat individual slices in a preheated oven at 350°F (175°C) for about 10–15 minutes. This helps restore the crust’s flakiness and warms the filling perfectly. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use other types of apples for this Apple Slab Pie Recipe?
Absolutely! While Granny Smith and Honeycrisp are recommended for their tartness and texture, you can experiment with Fuji, Braeburn, or Gala for slightly sweeter or softer pie variations. Just consider how juicy and firm the apples are to avoid a runny filling.
Is it necessary to chill the dough before rolling it out?
Chilling is key to a flaky crust because it solidifies the butter. This prevents the dough from becoming tough and helps it puff up deliciously when baking, so definitely give that 30-minute rest time your full attention.
Can I make this pie gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Be sure to check that it includes xanthan gum or another binder to keep the dough together and adjust liquid quantities as needed.
How do I prevent the pie crust from getting soggy?
Using a thickener like flour in the filling and venting the top crust with slits helps steam escape, keeping the crust crisp. Also, baking the crust directly on a sheet pan rather than in a deep dish encourages even cooking.
Can I prepare this pie in advance for a party?
Definitely! You can assemble the pie a day ahead and refrigerate it, then bake it just before serving. This minimizes last-minute effort and still delivers that fresh-baked aroma and flavor everyone loves.
Final Thoughts
Sharing this Apple Slab Pie Recipe feels like passing down a piece of warm, loving tradition to friends and family. Its combination of simplicity and luscious flavor is why it remains a beloved dessert for all seasons. So go ahead and give it a try—gather your favorite apples, roll up your sleeves, and enjoy creating a pie that brings everyone together in delicious smiles.
Print
Apple Slab Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Slab Pie recipe features a buttery, flaky crust filled with a spiced apple filling made from fresh Granny Smith or Honeycrisp apples. Baked in a large 10×15-inch pan, it’s perfect for serving a crowd with 12 generous slices. The top crust is brushed with egg wash and optionally sprinkled with coarse sugar for a beautiful golden finish and a hint of crunch.
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice-cold water
For the Apple Filling
- 8 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 3/4 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
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Make the Crust: In a large bowl, combine the flour, salt, and granulated sugar. Cut in the cold unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing just until a dough forms. Divide the dough into two equal disks, wrap them individually with plastic wrap, and chill in the refrigerator for 30 minutes.
- Prepare the Apple Filling: In a large mixing bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, lemon juice, and salt until the apples are evenly coated with the mixture.
- Roll Out the Dough: Preheat your oven to 400°F (200°C). Grease a 10×15-inch baking sheet. On a lightly floured surface, roll out one disk of the chilled dough large enough to fit the bottom of the baking sheet. Carefully transfer it to the pan and press it into the edges to form the bottom crust.
- Assemble the Pie: Evenly spread the prepared apple filling over the bottom crust. Next, roll out the second dough disk to cover the filling. Lay it over the apples and seal the edges tightly by pinching or folding them together. Cut small slits in the top crust to allow steam to escape during baking.
- Add Topping and Bake: Brush the top crust generously with the beaten egg to give it a shiny golden color once baked. If desired, sprinkle the coarse sugar on top for added texture and sweetness. Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the apple filling is bubbling. Once baked, remove the pie and allow it to cool before slicing and serving.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor or Honeycrisp for a sweeter pie.
- Make sure the butter is very cold when cutting into the flour to achieve a flaky crust.
- Allow the pie to cool sufficiently for the filling to set before slicing.
- Coarse sugar topping is optional but adds a nice crunch and sparkle to the crust.
- Store leftover pie covered in the refrigerator for up to 4 days.
