Apple Slab Pie is like the ultimate cozy dessert that fills your kitchen with the sweet smell of cinnamon and baked apples. This pie is made in a big rectangular pan, so it’s perfect for sharing with family or friends, and it’s packed with tender, juicy apple slices wrapped in a cinnamon-spiced crust that gets nice and flaky on top.
I love making this pie during the fall when apples are at their best. It’s the kind of treat that feels like a warm hug after a chilly day. I always find that a little extra cinnamon and a sprinkle of sugar on top before baking makes it even more special and gives it that lovely golden finish.
The best part about Apple Slab Pie is how easy it is to cut into big, satisfying pieces — no fussing with delicate slices. I like to serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a simple way to bring everyone together around the table and enjoy something really comforting and delicious.
Key Ingredients & Substitutions
Apples: A mix of tart (Granny Smith) and sweet (Fuji) apples gives great balance in flavor. If these aren’t available, try Honeycrisp or Braeburn for tartness and Gala or Golden Delicious for sweetness.
Butter: Cold, unsalted butter is key for a flaky crust. If dairy isn’t an option, solid coconut oil works but may change flavor and texture slightly.
Sugars: Both granulated and brown sugar add sweetness and depth. Brown sugar gives a hint of molasses. You can reduce sugar if you prefer less sweet or use coconut sugar for a subtle twist.
Thickener: Flour is used to help the filling set. Cornstarch or arrowroot powder can be swapped in, but use about half the amount.
Vanilla Extract & Spices: Vanilla, cinnamon, and nutmeg add warmth and aroma. Freshly ground nutmeg offers the most flavor, but ground works well too.
How Do You Get a Flaky Pie Crust Every Time?
The crust makes or breaks this pie. Keeping your butter cold is crucial to creating flaky layers:
- Start by cutting cold butter into the flour mixture quickly, so butter stays in small chunks.
- Add ice-cold water slowly, mixing just until dough comes together – avoid overworking it to keep it tender.
- Chill the dough for at least an hour. This rest time relaxes gluten and firms the butter.
- Roll the dough gently on a floured surface but don’t stretch it; this helps maintain texture and shape.
- For a shiny, golden crust, brush the top with beaten egg and sprinkle sugar before baking.
Following these steps helps you nail that beautifully flaky, golden crust every time you make pie.
Equipment You’ll Need
- 9×13-inch rectangular baking pan – perfect size for this slab pie and easy to cut big slices.
- Rolling pin – helps you roll out the dough evenly for a smooth, flat crust.
- Mixing bowls – you’ll need one for the dough and another for the apple filling.
- Pastry cutter or two forks – makes cutting cold butter into flour easy for flaky crust.
- Sharp knife or pastry wheel – for trimming dough edges or making a lattice top.
- Pastry brush – brushes egg wash on the crust for that golden shine.
- Wire cooling rack – lets the pie cool evenly without soggy bottom.
Flavor Variations & Add-Ins
- Mix pears with apples for a slightly softer, sweeter filling with a nice texture contrast.
- Add ½ cup chopped walnuts or pecans for crunch and a nutty flavor that pairs well with apples.
- Stir in ½ tsp ground ginger or cardamom for a warm, spicy twist on the classic taste.
- Swap the sugar for maple syrup or honey for natural sweetness and a subtle richer flavor.
Apple Slab Pie Recipe
Ingredients You’ll Need:
For the Pie Crust:
- 3 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 6 large apples (a mix of tart and sweet like Granny Smith and Fuji), peeled, cored, and sliced about ¼ inch thick
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour (for thickening)
- 1 tbsp lemon juice
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling on top)
- Powdered sugar for dusting (optional)
- Vanilla ice cream or whipped cream for serving
How Much Time Will You Need?
This Apple Slab Pie takes about 30 minutes to prepare and around 50-60 minutes to bake. Plus, allow at least 1 hour to chill the dough and 30 minutes for the pie to cool before serving. Plan for about 2½ to 3 hours from start to finish.
Step-by-Step Instructions:
1. Make the Pie Dough:
In a large bowl, whisk flour, sugar, and salt together. Cut the cold, cubed butter into the flour mixture using a pastry cutter or two forks until it looks like coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Divide dough into two discs, wrap each in plastic wrap, and chill for at least 1 hour.
2. Prepare the Apple Filling:
In a large bowl, toss sliced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and flour. Mix well so the apple slices are evenly coated. Let this mixture rest while you roll out the dough.
3. Roll Out and Assemble the Pie:
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan. On a floured surface, roll out one dough disc into a rectangle slightly larger than your pan. Carefully fit it into the pan, gently pressing it to the corners, and leave about a 1-inch overhang around edges. Pour the apple filling evenly over the crust.
Roll out the second dough disc to the same size. You can either cover the pie completely or create a lattice pattern by cutting strips and weaving them over the filling. Place the top crust over the apples, trim excess dough, then fold the bottom overhang over the top crust edge and crimp to seal.
4. Add Finishing Touches and Bake:
Brush the top crust with beaten egg to give it a nice shine. Sprinkle granulated sugar generously over the top for a sweet, crunchy finish. Place the pie in the oven’s middle rack and bake for 50 to 60 minutes, or until the crust turns golden brown and you see the filling bubbling.
5. Cool and Serve:
Let the pie cool on a wire rack for at least 30 minutes to let the filling set. Dust lightly with powdered sugar if you like, then slice into big squares and serve warm with vanilla ice cream or whipped cream for an extra special treat.
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain them well beforehand to avoid extra moisture that can make the crust soggy. Pat them dry with paper towels before mixing with the sugars and spices.
How Do I Store Leftovers?
Store leftover pie in an airtight container or cover tightly with plastic wrap. Keep it in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving for best flavor and texture.
Can I Make the Dough Ahead of Time?
Absolutely! The pie dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and keep it chilled in the fridge until ready to use. Let it sit at room temperature for about 10 minutes before rolling out.
How Can I Prevent the Bottom Crust from Getting Soggy?
To help keep the bottom crust crisp, make sure your filling isn’t too watery by tossing apples with flour or cornstarch before assembling. Also, prebake the bottom crust for 5-7 minutes before adding the filling for extra protection.
