Apple Slab Pie Recipe

If you love classic apple pie but crave something that feeds a crowd with less fuss, this Apple Slab Pie is about to become your new go-to dessert. With layers of buttery golden crust, a rich and fragrant apple filling, and a slab-pan format that promises easy serving and pure comfort, it’s the ultimate bake to bring to any gathering. Each bite bursts with the taste of autumn, whether you’re serving it warm with ice cream or at room temperature as a picnic treat.

Ingredients You’ll Need

Ingredients You’ll Need

Apple Slab Pie uses only wholesome, straightforward ingredients, but each one plays a crucial role in building that classic flavor and texture. From flaky dough to aromatic spices, you’ll find that these essentials make all the difference for a slab pie that’s deeply satisfying and impossible to resist.

• All-purpose flour: The foundation of your crust, offering structure and a tender, crisp bite.
• Sugar: Adds sweetness to the crust and filling, balancing tart apples perfectly.
• Table salt: Sharpens and heightens all the flavors in both crust and filling.
• Unsalted butter: Provides richness and ensures a melt-in-your-mouth, flaky texture for the pastry.
• Very cold water: Key to keeping the crust tender and delicate—cold ingredients prevent tough pastry.
• Apples: Opt for a mix of sweet and tart varieties; their juicy crunch is the absolute heart of this dish.
• Lemon juice: Brings brightness and helps keep the apples from browning as you prep.
• Cornstarch: Thickens the filling so every slice holds together without becoming runny.
• Ground cinnamon: Essential for warmth and that nostalgic aroma everyone loves in apple desserts.
• Ground nutmeg: Lends subtle depth that makes your pie taste layered and special.
• Ground allspice: Adds a gentle, spicy complexity, rounding out the apple filling perfectly.
• Heavy cream or egg wash: Brushed on top, this creates a glossy, golden-brown crust that looks as delicious as it tastes.

How to Make Apple Slab Pie

Step 1: Make the Perfect Pie Crust

Begin by measuring your flour into a generously-sized bowl. Whisk in the sugar and salt until well combined. Toss in your cold butter cubes, making sure they’re all coated with flour—this is vital for that irresistible flakiness. Using your fingertips, mash the butter into the flour until it forms pieces just larger than peas. Stir in most of the cold water, only adding more if absolutely needed, to create a soft, barely-holding-together dough. Divide the dough into two portions, one a bit larger for the base, and mold each piece into a rectangle. Wrap in plastic and chill for at least two hours, letting the dough relax and the flavors meld.

Step 2: Prepare the Apple Filling

While your dough chills, peel, core, and chop your apples into half-inch cubes. Toss them with a squeeze of fresh lemon juice to brighten flavor and keep them looking lovely. Combine your sugar with cornstarch, cinnamon, nutmeg, allspice, and salt in another bowl. Sprinkle this fragrant mixture over your apples and toss until every piece is beautifully coated—this is where the magic (and the aroma!) truly begins.

Step 3: Roll Out and Assemble the Crust

Preheat the oven to 375°F and line a 10x15x1-inch rimmed baking sheet with parchment. On a floured surface, roll out the larger piece of dough into a rough 18×13-inch rectangle. Carefully lay it in the pan, letting the edges drape over. Slide the pan into the fridge or freezer to keep everything cold while you roll out the remaining dough into a 16×11-inch rectangle for the top. This layering is key for a tender, flaky result.

Step 4: Layer the Filling and Finish the Top

Take the pan from the fridge or freezer and pour in all those juicy, spiced apples, spreading them right to the corners. It will look like a lot, but they do shrink during baking. Drape the second sheet of dough over the apples, then trim both crusts so the edges meet about three-quarters of an inch over the pan. Press to seal tightly and prevent leaks. Brush the top with heavy cream or egg wash, then cut a generous number of 1-inch slits so steam can escape—these will also become lovely little caramelized windows.

Step 5: Bake and Cool

Place the whole pan onto another larger baking sheet to catch any possible overflow (this is a pie you don’t want to clean off your oven floor!). Bake for 40 to 45 minutes, until your Apple Slab Pie boasts a stunning golden crust and bubbling apple juices peek through the vents. Cool on a wire rack for at least 45 minutes before slicing—this helps the filling set and allows the flavors to meld beautifully.

How to Serve Apple Slab Pie

Garnishes

Sprinkle the top with a little extra sugar right after baking, or dust cooled pieces with powdered sugar for a snowy finish. A scoop of vanilla ice cream or a dollop of fresh whipped cream, melting slightly over a warm slice, takes Apple Slab Pie from homey to downright dreamy.

Side Dishes

Pair your Apple Slab Pie with strong coffee or spiced chai for a cozy afternoon treat. If you’re serving it as part of a dessert spread, consider simple sides like cheddar cheese slices (an old-school classic!) or a medley of roasted nuts and dried cranberries for extra autumn flavor and crunch.

Creative Ways to Present

Cut the cooled Apple Slab Pie into thick bars for a bake sale or picnic, or slice into smaller squares for party platters. Try serving pieces in individual ramekins with caramel sauce for a special touch, or top each square with a scoop of cinnamon ice cream to really dazzle your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Apple Slab Pie covered tightly in the pan or transfer slices to an airtight container. They’ll stay fresh at room temperature for up to two days or in the fridge for up to five days. The crust softens a bit as it sits, but the flavors get even cozier.

Freezing

Apple Slab Pie is a champion for make-ahead entertaining. Wrap cooled, sliced pieces or the whole baked pie (tightly covered) and freeze for up to three months. Thaw overnight in the fridge and rewarm gently before serving for that just-baked aroma.

Reheating

For best results, reheat slices in a 300°F oven for 10-15 minutes until the crust is crisp and the filling warmed through. A quick zap in the microwave works in a pinch, but the oven is your friend to recapture that fresh-baked magic.

FAQs

What are the best apples to use in Apple Slab Pie?

A mix of tart and sweet apples, such as Granny Smith, Honeycrisp, and Fuji, gives the best texture and depth. Tart apples hold their shape, while sweet varieties add natural juiciness and flavor.

Can I make the pie crust ahead of time?

Absolutely! You can prepare the crust up to two days in advance. Keep it well-wrapped in the fridge until you’re ready to roll and assemble your Apple Slab Pie.

How do I prevent a soggy bottom crust?

Chilling the assembled pie before baking and baking on a lower oven rack both help keep the bottom crisp. Don’t forget the parchment—the extra insurance for easy, golden results!

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

Yes, just substitute your favorite cup-for-cup gluten-free flour blend for the regular flour. Taste and texture may vary just slightly, but you’ll still get a wonderful pie!

Can I adjust the spices in the recipe?

Of course! You can play with the amount of cinnamon, nutmeg, or even add ginger or cardamom for your own signature spice blend. Make it your own—it’s hard to go wrong with this classic.

Final Thoughts

If you’re searching for a dessert that wins hearts and delivers serious apple pie nostalgia, bake up this Apple Slab Pie. With its generous size and shareable nature, it’s perfect for gatherings, holidays, or whenever the craving for something sweet and comforting strikes. Give it a try—there’s a good chance it’ll become your new favorite too!

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