If you’re looking for a dessert that’s both impressive and easy to make, look no further than this Apple Slab Pie! With a large, rustic rectangle shape, this pie is perfect for feeding a crowd, making it ideal for family gatherings, potlucks, and parties. Packed with tender, cinnamon-spiced apples and topped with a golden, flaky crust, it combines the best elements of a classic apple pie with the convenience of a larger, more shareable format. This pie offers maximum flavor with minimal fuss—no need for complicated crimping or delicate lattice work, just pure pie goodness in every bite.
Why You’ll Love This Recipe
- Perfect for Sharing: The rectangular shape is perfect for cutting into squares or rectangles, making it easy to serve large groups without worrying about uneven slices or the hassle of cutting through a traditional round pie.
- Easy to Make: While traditional pies can require some skill and patience to assemble, this slab pie is much simpler. Roll out the dough, layer the filling, and top with a second crust—you’ll be on your way to a stunning dessert in no time.
- Buttery, Flaky Crust: The crust is buttery and golden, providing the perfect contrast to the tender, spiced apple filling. It’s flaky but sturdy enough to hold the generous apple filling without falling apart.
- Cinnamon-Spiced Apple Filling: The filling is sweetened with sugar, balanced by a dash of cinnamon and nutmeg, creating that warm, comforting fall flavor we all love. It’s not overly sweet, allowing the apples’ natural flavor to shine through.
- Great for Any Occasion: Whether it’s a casual family dinner, a holiday feast, or a potluck, this dessert will steal the show. Its large size ensures there’s plenty to go around, and it can be made ahead of time for convenience.
Ingredients You’ll Need
For the Crust:
- 1 double batch of your favorite pie crust dough (homemade or store-bought). You can easily make your own with just a few ingredients: flour, butter, cold water, and salt. Alternatively, if you’re short on time, store-bought dough works perfectly fine.
For the Filling:
- 6 cups thinly sliced peeled apples (about 6 medium apples). Use a mix of apple varieties for complexity. A combination of tart apples like Granny Smith and sweet apples like Honeycrisp or Fuji works best. The tart apples will hold their shape well during baking and balance the sweetness of the filling.
- 3/4 cup granulated sugar. Adjust the amount based on how sweet your apples are and your personal taste. For a less sweet pie, reduce the sugar by 2–3 tablespoons.
- 2 tablespoons all-purpose flour. This will help thicken the filling as it bakes, preventing it from becoming too runny.
- 1 teaspoon ground cinnamon. Adds warmth and the quintessential “apple pie” flavor.
- 1/4 teaspoon ground nutmeg. Nutmeg enhances the depth of flavor and complements the cinnamon.
- 1/8 teaspoon salt. Salt balances the sweetness and enhances all the flavors.
- Optional: 1 tablespoon lemon juice. This helps prevent the apples from browning too quickly and adds a subtle, bright acidity that balances the sweetness of the apples.
For Assembly:
- 1 egg yolk, beaten with 1 tablespoon water. This egg wash will create a golden, glossy finish on the top crust, giving the pie a beautiful, professional look.
- Optional: Coarse sugar or turbinado sugar for sprinkling on top of the pie. This adds extra crunch and sparkle to the crust.
Step-by-Step Instructions
Step 1: Prepare the Apples
Start by peeling, coring, and thinly slicing the apples. Aim for uniform slices to ensure even cooking. If you have a mandoline slicer, it can help you achieve evenly thin slices, which will ensure a perfect filling. After slicing, toss the apples with lemon juice (if using) to keep them from browning. Then, add the sugar, flour, cinnamon, nutmeg, and salt. Gently mix to coat the apples evenly in the mixture. Let this sit while you prepare the dough.
Step 2: Roll Out the Dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the pie from sticking. Roll out one portion of your pie dough on a lightly floured surface. Roll it into a large rectangle that’s about 1/8-inch thick. It should be large enough to cover the bottom of your baking sheet, leaving a 1–2 inch border around the edges.
Carefully transfer the rolled dough to your prepared baking sheet. If the dough cracks or tears, you can patch it up with excess dough from the edges. Don’t worry about perfection; this is meant to be a rustic pie.
Step 3: Add the Filling
Spread the prepared apple mixture evenly over the bottom crust, ensuring that the apples are arranged in a thick layer. Leave about a 1–2 inch border around the edges of the dough. Be sure to distribute the apples evenly to avoid any gaps in the filling.
Step 4: Top with the Second Crust
Roll out the second portion of dough into another rectangle, slightly larger than the first one. Place this second piece of dough over the apple filling. If you want to make your pie more decorative, you can crimp the edges to form a rustic border or fold the edges over to create a simple frame around the filling.
Use a fork or knife to crimp and seal the edges of the two crusts together. Then, cut slits in the top crust to allow steam to escape while baking. These slits can be simple straight cuts or fun shapes like leaves or stars if you’re feeling creative.
Step 5: Egg Wash and Sprinkle
In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush this egg wash generously over the top crust. This will give the crust a golden, glossy finish once baked. For an extra touch of sweetness and texture, sprinkle the top with coarse sugar or turbinado sugar before baking.
Step 6: Bake the Slab Pie
Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie as it bakes. If the crust starts to brown too quickly, cover the edges loosely with foil to prevent them from burning while the rest of the pie finishes cooking.
Step 7: Cool and Serve
Once baked, remove the slab pie from the oven and let it cool for at least 30 minutes on the baking sheet. This cooling time will allow the filling to set, making it easier to slice the pie neatly.
Once cooled, slice the pie into squares or rectangles. Serve it warm, at room temperature, or chilled—depending on your preference. Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for extra indulgence.
Tips for Making the Best Apple Slab Pie
- Choose the Right Apples: Select apples that will hold their shape during baking, like Granny Smith, Honeycrisp, or Braeburn. A mix of tart and sweet apples offers the best flavor balance.
- Don’t Overfill: While it may be tempting to load the pie with apples, be careful not to overfill it. Leaving a bit of space between the apples will ensure they cook evenly and prevent overflow during baking.
- Make It Pretty: Use cookie cutters to create decorative shapes from leftover dough scraps. These can be placed on top of the pie before baking for a charming, festive touch.
- Add Texture: For extra texture and flavor, consider stirring in chopped nuts like pecans or walnuts, or add some rolled oats for a more rustic, crunchy filling.
- Storage: Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat slices in the oven or microwave before serving to restore the crust’s crispness.
Final Thoughts
This Apple Slab Pie is not just a dessert; it’s a showstopper. It combines the best qualities of a traditional apple pie—sweet and spiced apple filling, a buttery, flaky crust—with the practicality of a large, shareable size. Whether you’re feeding a crowd, looking to impress your guests, or just craving a big, comforting slice of pie, this recipe will not disappoint.
Its simple yet impressive design, along with the perfect balance of flavors, makes this apple slab pie a true crowd-pleaser. So gather your ingredients, fire up your oven, and get ready to enjoy a delicious twist on a classic favorite!
