Apple Slab Pie
Apple Slab Pie is a larger, thinner version of the classic apple pie, baked in a sheet pan instead of a round pie dish. It is perfect for holidays, potlucks, and family gatherings because it serves a crowd and slices neatly into squares.
Why You Will Love This Recipe
- Feeds 12–16 people
- Easier to slice and serve than a traditional pie
- Perfect balance of flaky crust and tender apple filling
- Great for Thanksgiving or fall gatherings
Ingredients
For the Crust
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 ½ cups cold unsalted butter, cubed
- ¾–1 cup ice water
For the Apple Filling
- 8–10 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Topping
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
Step 1: Prepare the Dough
In a large bowl, whisk flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide into two portions, flatten into disks, wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the Filling
In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until evenly coated. Set aside.
Step 3: Roll Out the Bottom Crust
Preheat oven to 375°F (190°C).
Roll one portion of dough into a large rectangle and fit it into a 10×15-inch rimmed baking sheet. Press gently into corners and allow excess to hang slightly over edges.
Step 4: Add the Filling
Spread the apple mixture evenly over the crust, distributing the slices in an even layer.
Step 5: Add the Top Crust
Roll out the second dough portion and place it over the apples. Trim excess dough and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
Brush with egg wash (egg mixed with milk) and sprinkle with coarse sugar if desired.
Step 6: Bake
Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with foil.
Cooling and Serving
Allow the pie to cool for at least 2 hours before slicing. This helps the filling set properly.
Cut into squares and serve plain or with vanilla ice cream.
Storage Tips
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Reheat slices in the oven for best texture
Final Thoughts
Apple Slab Pie delivers all the comfort of traditional apple pie in a format designed for sharing. With its flaky crust and warmly spiced apple filling, it is a dependable dessert that never goes out of season.