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Apple Slab Pie Recipe

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4.3 from 10 reviews

This Apple Slab Pie takes the classic flavors of apple pie and transforms them into a large, easy-to-serve dessert perfect for gatherings. Made with a buttery homemade crust and a spiced filling of Granny Smith and Honeycrisp apples cooked to tender perfection on the stovetop before baking, this slab pie is a crowd-pleaser that delivers the comforting taste of traditional apple pie in a generous rectangular format.

  • Total Time: 4 hours 30 minutes
  • Yield: 18 slices

Ingredients

Crust

  • 3 3/4 cups all-purpose flour (488g)
  • 1 1/2 teaspoons salt
  • 1 1/2 cups cold unsalted butter, cut into 1/2-inch cubes (336g)
  • 4-6 tablespoons very cold water

Apple Filling

  • 2 1/2 pounds Granny Smith apples, before peeling and coring (5-6 large apples)
  • 2 1/2 pounds Honeycrisp apples, before peeling and coring (4-5 large apples)
  • 1 tablespoon lemon juice
  • 1/2 cup packed light brown sugar (112g)
  • 1/2 cup sugar (104g)
  • 1/3 cup all-purpose flour (43g)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • Coarse sugar, optional

Instructions

  1. Make the crust: In a large bowl, combine flour and salt. Scatter cubed butter over the flour and work it in with a pastry cutter or fork until pea-sized pieces remain. Add 4 tablespoons of very cold water, gently folding with a rubber spatula to form clusters. Add more water as needed until the dough holds together. Shape into a ball, divide into two discs, wrap in plastic, and refrigerate for at least an hour or up to two days. If refrigerated overnight, let rest at room temperature for an hour before rolling.
  2. Prepare the apple filling: Peel, core, and slice all apples uniformly about 1/8 inch thick. Toss the slices with lemon juice in a large bowl. Add sugars, flour, salt, cinnamon, and nutmeg; gently toss to coat without breaking slices. Pour into a large 5-quart skillet, cover, and cook over medium heat for about 20 minutes until the apples are fork-tender but still hold shape. Remove from heat and stir in vanilla extract.
  3. Cool the filling: Spread the cooked apple mixture evenly onto a sheet pan with sides and refrigerate until fully cooled, about 2 hours, or freeze briefly to speed cooling without freezing solid. Use immediately or store in refrigerator up to 2 days.
  4. Roll out the crust: On parchment paper, roll one dough disc into a rectangle large enough to fit a 10×15-inch pan with extra for shaping. Use the parchment to transfer dough into the pan and shape the edges.
  5. Assemble the pie: Add the cooled apple filling evenly on the crust. Roll out the second dough disc and place over the filling. Create a lattice top or cover fully, making sure to score the crust for steam vents. Fold and crimp edges as desired.
  6. Prepare for baking: Brush the pie surface with beaten egg and sprinkle with coarse sugar if desired. Chill in the fridge or freezer for 20-30 minutes to firm the crust.
  7. Bake the pie: Preheat oven to 425°F (218°C) and place a large baking sheet inside to heat. Place the pie on the hot baking sheet and bake for 15 minutes until crust starts to brown. Then, reduce oven temperature to 350°F (177°C) and bake an additional 25-35 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly, ensuring vents remain for steam release.
  8. Cool and serve: Let the pie cool on a wire rack at room temperature for 1-2 hours to allow filling to thicken. Slice and serve once cooled to prevent juices from pooling.

Notes

  • The apples are pre-cooked on the stovetop to ensure a tender filling that holds shape during baking.
  • Use a combination of tart Granny Smith and sweet Honeycrisp apples for balanced flavor.
  • Chilling the pie before baking prevents the crust from shrinking and helps it maintain shape.
  • Scoring or lattice top is important to allow steam to escape during baking.
  • Store any leftovers covered in the refrigerator and consume within 3-4 days.
  • Author: Olivia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/apple-slab-pie-recipe/