When I first made this apple slab pie, I didn’t expect it to be such a huge hit with my family and friends. It’s one of those recipes that’s simple to make yet unbelievably delicious. The buttery, flaky crust paired with warm spiced apples creates a dessert that’s perfect for any gathering.
I love how it bakes into a large, rectangular pan, making it easy to serve to a crowd. The leftovers, if there are any, taste even better the next day. Trust me, once you try this apple slab pie recipe, you’ll never go back to a traditional round pie for parties!
If you’re a fan of comforting meals, you’ll love this copycat Chili’s Cajun chicken pasta recipe to pair.
Ingredients You’ll Need
The secret to a good apple slab pie is its ingredients. Here’s what you’ll need and why each one is important:
- All-purpose flour – This is the foundation of the crust. It keeps everything light yet structured enough to hold the filling.
- Sugar – A small amount adds a touch of sweetness and aids in browning the crust.
- Salt – Balances the sweetness of the filling and enhances flavor.
- Unsalted butter – Cold butter is key to a flaky crust. Cube it and keep it well-chilled for best results.
- Ice-cold water – Helps bring the dough together while keeping it cool for flakiness.
- Apples – Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for depth of flavor. Cut them into small pieces to ensure even baking.
- Lemon juice – Prevents apples from browning and balances the sweetness with a hint of acidity.
- Sugar – Adjust according to the tartness of your apples.
- Cornstarch – Thickens the filling to prevent it from being too runny.
- Cinnamon, nutmeg, and allspice – These warming spices bring out the best in the apple flavor.
- Heavy cream or egg wash – For a beautifully golden, glossy crust.
Note: This recipe yields approximately 12–15 servings, making it perfect for large gatherings.
Variations to Try
Whether you’ve got dietary restrictions to consider or want to experiment with flavors, here are some variations for your apple slab pie:
- Gluten-free crust – Substitute regular flour with your favorite gluten-free blend. Chill the dough longer for easier rolling.
- Sugar-free – Use a natural sweetener like monk fruit or erythritol in place of sugar.
- Dairy-free – Swap butter with a plant-based alternative like vegan butter or coconut oil.
- Enhanced flavors – Add a drizzle of caramel or a handful of dried cranberries to the filling for a twist.
Cooking Time
Here’s how long the process takes, from prep to serving:
- Prep time: 45 minutes
- Cooking time: 45 minutes
- Total time: 4 hours (includes chilling and cooling time)
Equipment You’ll Need
You’ll need a few tools to make this pie seamlessly:
- Mixing bowls – To combine the dough and filling ingredients.
- Rolling pin – Essential for rolling out the pie dough.
- Jelly roll pan or baking sheet (10×15 inches) – For assembling and baking the pie.
- Parchment paper – Prevents the crust from sticking to the pan.
- Pastry brush – To apply cream or egg wash for a golden crust.
- Sharp knife – For cutting slits in the top crust.
- Cooling rack – To cool the pie before slicing and serving.
How to Make Apple Slab Pie
This recipe might sound fancy, but the steps are simple and easy to follow. Here’s how you can make this delectable dessert:
Prepare the Dough
To start, mix the flour, sugar, and salt in a large bowl. Add the cubed butter and cut it into the flour mixture until the texture becomes crumbly with pea-sized butter pieces. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions (one slightly larger for the bottom crust). Wrap both in plastic wrap and refrigerate for at least 2 hours.
Make the Filling
While the dough chills, prepare the filling. Toss your diced apples in lemon juice to keep them fresh and bright. Mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a separate bowl. Sprinkle this mixture over the apples and stir until everything is well-coated.
Assemble the Pie
Preheat the oven to 375°F and line your jelly roll pan with parchment paper. Roll out the larger portion of chilled dough into a rectangle about 18×13 inches. Gently press it into the prepared pan, draping the edges over the sides.
Pour the apple filling evenly across the crust. Roll out the second dough portion to 16×11 inches and carefully cover the apples. Trim any excess dough, leaving about a ¾-inch overhang. Crimp the edges together to seal.
Brush the top crust with cream or egg wash and cut a few 1-inch slits to allow steam to escape during baking.
Bake It Off
Place the pan on a larger baking sheet to catch any spills, then bake for 40–45 minutes until the crust is golden brown, and the filling is bubbling. Allow the pie to cool on a wire rack for at least 45 minutes before serving.
Additional Tips for Success
Here are a few tips I’ve learned from making this apple slab pie multiple times:
- Keep everything cool: Cold ingredients, especially butter, are key to a flaky crust.
- Don’t skimp on the filling: It might seem like too many apples, but they cook down, so pack them in.
- Use the right apples: A mix of tart and sweet apples adds complexity to the flavor.
- Avoid overworking the dough: This ensures the crust stays tender and flaky.
How to Serve Apple Slab Pie
For the best presentation, slice the slab pie into neat squares using a sharp knife. Serve warm or at room temperature with a scoop of vanilla or cinnamon ice cream. For an extra touch, drizzle caramel sauce over each slice or sprinkle with powdered sugar.
Nutritional Information
This dessert is both satisfying and indulgent. Here’s a quick nutritional breakdown (per serving):
- Calories: 350
- Protein: 4g
- Carbohydrates: 48g
- Fat: 15g
How to store leftovers for later use?
One of the best things about this recipe is its flexibility.
- Make-ahead: You can prepare the dough and filling a day in advance. Assemble the pie, cover it tightly, and store it in the refrigerator overnight. Bake it fresh the next day.
- Freezing: Once assembled, freeze the unbaked pie tightly wrapped in plastic. Bake it directly from the freezer, adding an extra 15–20 minutes to the cook time.
- Reheating: Warm leftovers in a 300°F oven for 10–15 minutes to refresh the crust and filling.
You might also enjoy trying this roasted red pepper rigatoni for a savory twist on your menu.
Why You’ll Love This Recipe
This apple slab pie is more than just a dessert. Here’s why it’s a showstopper:
- Perfect for crowds: It serves more people than a traditional round pie.
- Easier to serve: No messy slicing, just neat squares.
- Great for customization: Play around with flavors and ingredients to suit any occasion.
- Flaky, buttery crust goodness: The homemade crust rivals anything store-bought.
- The ultimate comfort food: Warm, spiced apples wrapped in a delicious crust? Heaven!
FAQs
Q: Can I use store-bought crust?
Yes, but homemade crust elevates this pie to the next level. If using pre-made dough, roll it out thicker and ensure it’s large enough to fit your pan.
Q: What apples work best for this pie?
Granny Smith and Honeycrisp are great choices for their balance of tartness and sweetness.
Q: Can I use frozen fruit?
It’s better to use fresh fruit as frozen can release too much liquid, causing a soggy crust. If you must use frozen fruit, increase the cornstarch to thicken the filling.
Q: How do I avoid a soggy bottom crust?
Par-baking the bottom crust for a few minutes before adding the filling can help, as can spreading the filling evenly to prevent pooling.