The next time you need a crowd-pleasing dessert, try this gorgeous apple slab pie.
The pastry is perfectly flakey, the filling is deliciously spiced, and the glaze on top keeps you coming back for more.
My family likes this cool with whipped cream. But I think it’s extra tasty with salted caramel and vanilla ice cream.
Why You’ll Love This Apple Slab Pie
Easily Feed a Crowd: Apple slab pie is perfect for large gatherings, potlucks, or holidays because it serves 12-16 people. No more worrying about making multiple pies!
Easier than Pie: Slab pies are easier to assemble, and you don’t have to worry as much about fancy decorations.
Customizable Filling: Mix and match your favorite types of apples, adjust the spices to your taste, or add extras like dried cranberries, chopped nuts, or caramel sauce.
Ingredients
- Apples: I like a mix of tart Granny Smith, sweet Honeycrisp, and complex Braeburn apples to create a perfectly balanced filling. But you can use whatever you like best!
- All-Purpose Flour: The foundation of the crust, providing structure and texture.
- Sugar: To sweeten the pastry and the filling.
- Salt: Enhances the flavors of the other ingredients. Use regular table salt.
- Unsalted Butter: Binds the crust together and provides richness.
- Lemon Juice: A squeeze of bright acidity prevents the apples from browning and complements their natural sweetness.
- Spices: Ground cinnamon, nutmeg, and allspice add warming fall flavors that pair perfectly with apples.
- Cornstarch: Thickens the juices released by the apples as they bake, preventing a soggy bottom crust.
- Egg Wash: Brushing the crust with heavy cream or a beaten egg creates a golden brown sheen.
- Sweet Glaze: A simple mix of powdered sugar and milk. Though you can use maply syrup if you like for added flavor!
How to Make Apple Slab Pie
If you want to speed things up with ready-made pastry, feel free. But really, homemade is a cinch with these steps!
1. MIX: Combine the crust ingredients, then slowly add the ice water until the dough clumps.
2. KNEAD: Turn the dough out, knead it lightly, divide, wrap, and chill for 30-60 minutes.
3. PREHEAT: Set oven to 375°F (190°C).
4. COMBINE: Mix the apples with the other filling ingredients.
5. ASSEMBLE: Roll half the dough into a rectangle, place it in the pan, and press into the corners. Spread the filling evenly over the bottom crust, then brush the edges with egg wash. Roll out the other half of the dough and place it on top.
6. BAKE: Seal and crimp the edges, brush the pie with egg wash, cut steam vents, then bake for 40-45 minutes.
7. COOL: Let the pie cool on a wire rack for at least 45 minutes.
8. GLAZE: When the pie is cool, mix the glaze ingredients and drizzle it over the top.
Tips For the Best Apple Slab Pie
Ready to get baking? Me too!
But before you start mixing, check out these tips:
- Chill the pastry. Wrap and refrigerate the pastry for at least an hour before rolling. If you have time, chill it again after rolling. This keeps it from shrinking.
- Easy decorations. Cut shapes out of the top crust and either place the sheet with holes over the filling, or arrange the shapes on top.
- Pre-cook the apples. To prevent a soggy bottom crust, partially cook the apple filling on the stove before baking.
- Vent the top. Cut a few slits in the top crust to allow steam to escape and prevent the filling from bubbling over. Use a sharp knife and cut clits evenly over the surface.
- Catch drips. Place a baking sheet on the bottom oven rack to catch any drips and make cleanup easier.
- Foil the edges. If the edges brown too quickly, cover them loosely with aluminum foil while baking.
- Serving suggestions. Serve warm with vanilla ice cream, whipped cream, salted caramel sauce, or a dusting of powdered sugar.
How to Store
Leftovers are a thing of the past with the tasty dessert! But if you happen to have any, here’s what to do:
To Store: Wrap the cooled apple slab pie tightly with plastic wrap or transfer leftover slices to an airtight container (layered with parchment paper). Store in the fridge for up to 5 days.
To Freeze: Wrap the cooled pie tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw the frozen pie overnight in the fridge before reheating or serving.
To Reheat: Remove the pie from the refrigerator and let it come to room temperature. Place the uncovered pie in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
More Pie Recipes You’ll Love
Custard Pie
Cherry Pie Bars
French Silk Pie
Lemon Chess Pie
Apple Slab Pie
16
servings30
minutes45
minutes407
kcalThe next time you need a crowd-pleasing dessert, try this apple slab pie. From the flakey pastry and spiced filling to the sweet glaze on top, it’s a winner.
Ingredients
- For the Crust
4 cups (500 g) all-purpose flour, divided
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 cups frozen unsalted butter, grated
3/4 cup ice cold water
- For the Filling
4 pounds peeled and chopped apples (about 10 cups)
1/2-1 cup granulated sugar (see notes)
3 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 eggs beaten with 1 tablespoon water, for egg wash
- For the Glaze
1 cup powdered sugar
1-2 tablespoons milk or maple syrup
1/2 teaspoon vanilla
Instructions
- Make the crust: In a large bowl, mix the flour, sugar, and salt until evenly combined. Add the frozen butter and toss until well blended. Drizzle in the ice water, 1 tablespoon at a time, and stir with a spatula until the dough begins to form. Stop adding water when the dough forms large clumps.
- Turn the dough onto a lightly floured surface and gently knead until it holds as one. Then, split the dough in two, wrap each piece in plastic, and chill for 30-60 minutes.
- Preheat oven to 375°F (190°C).
- Make the filling: In a large bowl, combine the chopped apples with the sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, and salt. Mix until the apples are well coated in the dry ingredients, then set aside.
- On a floured surface, roll out one half of the chilled dough into a large rectangle and transfer to a 10×15-inch jelly roll pan. Press the dough into the corners.
- Spread the apple filling evenly over the crust and brush the edges with egg wash. Roll out the other half of the dough and carefully place on top of the apples. Press to seal the edges, fold and crimp the excess dough, then cut steam vents in the top. Brush the whole surface with egg wash.
- Bake the pie on the lower oven rack for 40-45 minutes, until the filling is bubbling and the top is golden brown. Cool completely on a wire rack, for at least 45 minutes.
- Make the glaze: While the pie cools, mix the powdered sugar with the vanilla and 1 tablespoon of milk or maple syrup. Add more, as needed, until it’s thick but pourable.
- When the pie is cool, drizzle the glaze over the top Then, slice, serve, and enjoy!
Notes
- For the best flavor, use a mix of tart and sweet apples. If using only sweet apples, use 1/2 cup of sugar. If using only tart apples, use 1 cup.
- Chill the crust for at least an hour before rolling to prevent shrinking.
- Let the baked pie cool almost completely before slicing for neater pieces.
Can I substitute canned apples?
Hi Bob, yes, you can substitute with canned apples. Just be sure to drain them first if they’re canned in syrup. Hope the pie comes out great!