Apple slab pie is a fantastic dessert for a party! It’s essentially a large apple pie baked in a flat pan and cut into squares for serving. What could be better?
Ingredients:
For the Base:
3 and 3/4 cups all-purpose flour (470 grams)
1 1/2 tablespoons sugar
1 1/2 teaspoons table salt
3 sticks unsalted butter (each stick 12 oz or 340 grams),
cut into small pieces and kept very cold
3/4 cup very cold water
For the Apple Mixture:
3 1/2 to 4 pounds apples, peeled, cored, and chopped into 1/2-inch pieces (about 10 cups)
Squeeze of lemon juice
2/3 to 3/4 cup sugar (adjust based on the sweetness of your apples)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon table salt
To Finish:
2 tablespoons heavy cream OR 1 beaten egg mixed with 1 tablespoon of wate
Instructions:
Prepare the Dough:
In a large bowl, mix together the flour, sugar, and salt.
Add the cold butter pieces and toss to coat them with flour.
Using your hands, a pastry blender, or two knives, break the butter into small pieces, slightly larger than peas.
Gradually add 1/2 cup of cold water and stir with a rubber spatula until the dough begins to come together.
If it’s still dry, add a little more water, one tablespoon at a time, until the dough forms a soft, slightly loose ball.
Divide the dough into two portions—one slightly larger than the other.
The larger portion will be for the bottom crust. Shape each portion into a 1-inch thick rectangle.
Wrap each piece in plastic wrap and refrigerate for at least 2 hours.
Prepare the Filling:
In a large bowl, toss the apple pieces with lemon juice.
In a medium bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
Sprinkle this mixture over the apples and stir to coat them evenly. Set aside.
Assemble the Slab Pie:
Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper.
On a floured surface, roll out the larger dough portion into an 18×13-inch rectangle.
Transfer the dough to the prepared pan, gently pressing it into the corners.
Let the edges of the dough overhang the sides of the pan slightly. Place the pan in the fridge while rolling out the second piece of dough.
Roll the second piece of dough into a 16×11-inch rectangle. Keep it in the fridge while preparing the pie.
Pour the apple filling (and any juices) onto the bottom crust in the pan. Don’t worry if the apples seem piled high—they will shrink as they bake.
Lay the second piece of dough over the apples.
Trim both dough layers so they overhang the pan by about 3/4 inch. Crimp the edges to seal.
Brush the top crust with heavy cream or egg wash. Use a sharp knife to make several 1-inch slits in the crust to allow steam to escape during baking.
Place the pie pan on a larger baking sheet to catch any spills.
Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits.
Let the pie cool on a wire rack for at least 45 minutes before cutting and serving.
How to Store Apple Slab Pie
At Room Temperature:
If you plan to eat the pie within 1–2 days, you can store it covered at room temperature. Use foil, plastic wrap, or a cake dome to keep it from drying out.
In the Refrigerator:
For longer storage, cover the pie tightly and refrigerate. It will stay fresh for up to 4–5 days. The crust may soften slightly but will still taste great.
Freezing:
Apple slab pie freezes well!
Let the pie cool completely.
Cut into squares and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container.
Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator or reheat in a 300°F (150°C) oven until warmed through.
Reheating Tips:
Warm individual pieces in the microwave for 15–20 seconds, or place slices in a 300°F oven for 10–15 minutes to revive the flaky crust.
Variations
1. Crumble Topping:
Swap the top crust for a buttery streusel topping. Combine 1 cup flour, ½ cup brown sugar, ½ cup oats, and ½ cup cold butter for a crunchy, golden finish.
2. Caramel Apple Pie:
Drizzle caramel sauce over the apples before adding the top crust—or after baking—for a decadent touch.
3. Apple-Pear Combo:
Replace half of the apples with firm pears for a subtly sweet twist.
4. Spiced Apple Cider Glaze:
Whisk powdered sugar with a little reduced apple cider and a dash of cinnamon. Drizzle over the cooled pie for a festive finish.
5. Apple-Cranberry Slab Pie:
Add 1 cup fresh or dried cranberries to the filling for a tart, colorful contrast.
6. Mini Slab Pies:
Cut the dough and filling into smaller portions and bake in muffin tins or mini loaf pans for handheld treats—perfect for parties.
Tips for Success
Use a mix of apples (like Granny Smith + Honeycrisp) for a balance of tart and sweet flavors and good texture.
Chill the dough before rolling to help maintain a flaky crust and make handling easier.
Don’t skip the slits on the top crust—they allow steam to escape and help avoid a soggy pie.
Double the filling spices if you love that cozy fall flavor.
Line the baking sheet under your slab pie with foil—it catches bubbling juices and saves cleanup!
Apple Slab Pie – Per Serving (approximate)
Calories: 310–340
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 40mg
Sodium: 170mg
Total Carbohydrates: 40g
Sugars: 18g
Fiber: 2g
Protein: 2g
Nutrition Notes:
Most of the calories come from the buttery crust and natural fruit sugars.
Using less sugar or replacing some with a sugar substitute can slightly lower carbs and calories.
Want to bump up the fiber? Add 1–2 tablespoons of ground flaxseed or swap ½ cup of the flour with whole wheat pastry flour.