Delicious Apple Slab Pie (Printable)
Golden, flaky crust with spiced juicy apples—ideal for family gatherings and festive occasions.
# What You'll Need:
→ For the Crust
01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (12 tablespoons or 340 g)
05 - 1/2 cup ice water, plus additional as needed
→ For the Apple Filling
06 - 8 medium apples (approximately 2 1/2 pounds), peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons fresh lemon juice
→ For Assembly
14 - 1 large egg, beaten for egg wash
15 - 1 tablespoon whole milk
16 - Coarse sugar for sprinkling (optional)
# Method:
01 - Preheat your oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease the surface to prevent sticking.
02 - Whisk together flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or two knives until coarse crumbs form. Sprinkle ice water over the mixture and stir gently just until the dough comes together. Divide dough into two portions, with one piece slightly larger than the other.
03 - On a floured work surface, roll out the larger dough portion to fit the bottom and sides of your prepared pan. Carefully transfer the dough to the pan, pressing it evenly into the corners and up the sides.
04 - Combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice in a large bowl. Toss until the apples are evenly coated with the spice mixture.
05 - Spread the apple mixture evenly over the bottom crust. Roll out the remaining dough portion and place it over the filling. Trim excess dough from edges, pinch the top and bottom crusts together to seal, and cut 4-5 small slits in the top crust to allow steam to escape during baking.
06 - Whisk together the beaten egg and milk in a small bowl. Brush the mixture evenly over the top crust using a pastry brush. Sprinkle with coarse sugar if a sparkling finish is desired.
07 - Bake for 35 to 40 minutes, or until the crust is deep golden brown and the apple filling is bubbling visibly through the steam vents.
08 - Let the slab pie rest for at least 30 minutes before cutting. This allows the filling to set properly. Slice into squares and serve warm or at room temperature.
# Expert Hints:
01 -
- The rectangular shape means way more of that buttery, flaky crust per bite than traditional pies
- Feeds a crowd beautifully and slices into neat, shareable squares that travel well
02 -
- Cold ingredients are non-negotiable for flaky crust—warm butter creates a tough, mealy texture
- The cornstarch needs time to work during baking, so dont be alarmed if the filling looks loose going into the oven
03 -
- If your edges are browning too quickly, tent them with foil for the last 10 minutes of baking
- A pizza cutter is the secret weapon for creating clean, even squares without dragging the filling