Name: Apple Slab Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Cuisine: American
Ingredients: 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; 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; 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Jump to Recipe

If you want to dazzle a crowd with the essence of homemade apple pie but on a grand, generous scale, the Apple Slab Pie Recipe is truly your secret weapon. Imagine a buttery, golden crust enveloping a bounty of warmly spiced apples that you slice into satisfyingly sturdy squares — no pie plates or delicate slices required. With every bite, you’ll get more fruit, more crunch, and more comforting nostalgia than a classic wedge ever could offer. Whether you’re hosting a holiday gathering, a neighborhood potluck, or just seeking to make Tuesday dinner feel extra special, this Apple Slab Pie Recipe brings all the classic flavors you love, baked up big enough to share.

Ingredients You’ll Need

With a handful of everyday pantry staples and plenty of apples, you’ll be amazed by how these simple ingredients come together to create a seriously impressive dessert. Each component in this Apple Slab Pie Recipe plays its part—think tender crust, juicy filling, and a beautifully bronzed finish. Here’s what you’ll need and why:

All-purpose flour: The foundation of a sturdy yet tender crust that stands up to a generous apple filling.
Sugar: Adds just the right amount of sweetness to the dough and filling—adjust for perfectly balanced flavor.
Table salt: Enhances both the flavor of the crust and the spiced apple filling.
Unsalted butter: Use it cold for an impossibly flaky and flavorful pie crust—absolutely worth every calorie!
Very cold water: Keeps the butter from melting as you work, which is key for that desirable layered effect in the crust.
Apples: Go for a mix of tart and sweet varieties for the most interesting flavor—a true highlight of the Apple Slab Pie Recipe.
Lemon juice: A squeeze keeps the apples from browning and brightens up the filling.
Cornstarch: Thickens the juicy filling so you get neat squares instead of a pie that runs all over your plate.
Cinnamon, nutmeg, and allspice: These warming spices give the pie its cozy, autumnal aroma and classic taste.
Heavy cream or egg wash: Brushed on top for a glossy, deeply golden finish—your slab pie’s crowning glory.

How to Make Apple Slab Pie Recipe

Step 1: Prepare the Pie Crust

Start by measuring the flour into a large bowl and whisking in the sugar and salt. Toss in your cubes of very cold butter and coat them in the flour. Then, using just your fingertips, quickly mash and squish the butter into small pieces—think a little bigger than peas. It’s messy, but that rustic texture is worth it. Gently stir in cold water until the dough just comes together, then split into two pieces—one a little larger for the base—shape each into a rectangle, wrap them up, and refrigerate for at least two hours. Patience will reward you with an irresistible, flaky crust that’s the backbone of every great Apple Slab Pie Recipe.

Step 2: Make the Apple Filling

In a bowl big enough to hold a mountain of fruit, toss your peeled, chopped apples with a squeeze of lemon juice. Mix together the sugar, cornstarch, and all those lovely warming spices with a pinch of salt, then sprinkle this glorious mix over the apples and toss to coat. The sugar draws out juices, the cornstarch thickens, and the spices perfume each bite. Set it all aside while you roll out the dough.

Step 3: Roll Out and Fit the Bottom Crust

On a well-floured surface, roll the larger half of your dough into an 18-by-13-inch rectangle. Gently lay it into your prepared baking pan, letting the pastry hang over the sides. Don’t fuss too much about perfection—the rustic look is half the charm! Slide the lined pan back into the fridge or freezer while you roll out the second dough piece for the top.

Step 4: Assemble the Pie

Retrieve your pan from the fridge and pour in the apple filling, juices and all. It might look like you’ve gone overboard on apples, but trust the process—they’ll cook down beautifully. Drape the second sheet of dough over the apples and trim the edges so you have about a three-quarter inch overhang all around. Pinch the crust edges together to seal in all that apple goodness.

Step 5: Finish and Bake

Brush the top of your slab pie with heavy cream or your egg wash for that beautiful shine. Use a sharp knife to cut plenty of slits across the top—these are not just decorative, but crucial for letting steam escape. Place the pie pan on a larger baking sheet to catch any bubbling juices, then bake at 375°F for 40 to 45 minutes. You’re looking for a crust that’s deeply golden and a filling that bubbles through the slits. Cool the Apple Slab Pie Recipe on a rack for at least 45 minutes—this helps the slices hold together perfectly.

How to Serve Apple Slab Pie Recipe

Garnishes

This slab pie is wonderful straight from the pan, but a dusting of powdered sugar or a drizzle of warm caramel sauce makes it feel extra special. For a real showstopper, serve with a scoop of vanilla ice cream or a dollop of softly whipped cream—both strike that magical balance of warm and cold you crave in a classic dessert.

Side Dishes

While the Apple Slab Pie Recipe steals the spotlight, you can pair it with simple sides like cinnamon-spiced walnuts, fresh berries, or even a crisp salad for a balanced dessert spread. If you’re serving a brunch or holiday feast, add some coffee or spiced cider to round things out beautifully.

Creative Ways to Present

For casual gatherings, cut the slab pie into generous squares and serve on parchment for a rustic vibe. Hosting a fancier affair? Plate each slice with a zigzag of caramel or fruit coulis. You could even use cookie cutters for fun shapes—the slab format gives you so much room to play!

Make Ahead and Storage

Storing Leftovers

Store any leftover Apple Slab Pie Recipe tightly covered at room temperature for up to two days, or refrigerate for up to five days. The crust stays nicely crisp and the filling retains its texture—perfect for snacking or tucking into a quick lunchbox dessert.

Freezing

You can absolutely freeze the baked pie: let it cool completely, cut into portions, and wrap well with plastic and foil. Store in a freezer bag for up to three months. When cravings strike, you’re only minutes away from nostalgia!

Reheating

To reheat, simply warm the slices on a baking sheet in a 325°F oven for 10 to 15 minutes. This crisps the crust and revives the filling beautifully—almost as good as fresh-baked.

FAQs

What are the best apples to use for this Apple Slab Pie Recipe?

A mix of tart and sweet apples works best—try combining Granny Smith with Honeycrisp, Fuji, or Golden Delicious for layers of flavor and texture that won’t turn mushy as they bake.

Can I make the crust in advance?

Yes, you can make and refrigerate the pie dough for up to two days, or freeze it for up to a month before rolling out. Just let it thaw overnight in the fridge if frozen.

Is it possible to make this Apple Slab Pie Recipe gluten-free?

Absolutely! Swap in your favorite gluten-free all-purpose flour blend. Just keep an eye on dough texture—it may need slightly more water to come together.

Why does my bottom crust sometimes get soggy?

Make sure your oven is properly preheated, and consider brushing the bottom crust with a little egg white before filling to create a moisture barrier. Cooling the pie thoroughly before slicing also helps it set up.

Can I halve the recipe for a smaller crowd?

Yes! Simply cut all ingredients in half and use a 9×9-inch pan. You’ll still get all the wow-factor of the full Apple Slab Pie Recipe, just in a more compact format.

Final Thoughts

I truly hope you give this Apple Slab Pie Recipe a try—it’s the sort of homespun comfort that turns any occasion into a memory. Each slice is generously filled with nostalgia and big, bold apple flavor, so bake a batch and share it with people you love. Your kitchen will smell like pure autumn magic, and I promise there won’t be a crumb left!

Apple Slab Pie Recipe

★★★★★

4.9 from 22 reviews

Author: lina
Total Time: 3 hours
Yield: 1 slab pie (about 12–16 servings) 1x
Diet: Vegetarian

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Description

This Apple Slab Pie recipe is a delightful twist on a traditional apple pie, perfect for feeding a crowd or bringing to a potluck. With a buttery crust and a spiced apple filling, it’s sure to be a hit at any gathering.

Instructions

To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You’ll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don’t worry – this recipe will still work fine; you’ll just have a little extra dough leftover.
Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18×13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16×11-inch rectangle (you want to keep the dough in the pan as cold as possible).
Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan – it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet – there will likely be spillage that you’ll want to catch on the large pan rather than the bottom of your oven (trust me).
Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).

Notes

This recipe yields a generous slab pie that can serve a crowd. Feel free to adjust the sweetness of the filling to suit your taste preferences.
For a beautiful finishing touch, serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American