Name: Apple Slab Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Cuisine: American
Ingredients: 3 ¾ cups (470 grams) all-purpose flour; 1 ½ tbsp sugar; 1 ½ tsp table salt; 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold; ¾ cup very cold water; 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups); Squeeze of lemon juice; ⅔ to ¾ cup sugar (depending on sweetness preference); 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Jump to Recipe

If you’re searching for a comforting dessert that’s perfect for feeding a crowd, Apple Slab Pie is the answer you’ve been craving. Imagine all the nostalgia of classic apple pie but in a generous, easy-to-share sheet form that ensures every bite is filled with buttery crust and sweet spiced apples. Whether you’re baking for a family reunion, holiday party, or just want enough leftovers to brighten your week, Apple Slab Pie delivers big flavor in every delicious square.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Apple Slab Pie is how it transforms simple pantry staples and market-fresh apples into something truly unforgettable. Each ingredient has a purpose — from tender, flaky pastry to the warming spices that bring the whole pie together. Here’s what you’ll need and why it matters:

All-purpose flour: The foundation of your pie crust, providing the structure while staying delicate and tender.
Sugar: Adds the perfect hint of sweetness both to your crust and the luscious filling.
Table salt: Just enough salt balances flavor and brings out the richness of the buttery crust and sweet apples.
Unsalted butter (very cold): The secret to impossibly flaky layers; keep it nice and chilly for best results.
Very cold water: Binds the dough together without melting the butter, ensuring that beloved pie texture.
Apples (peeled, cored, chopped): The stars of the show — choose a mix of tart and sweet varieties for depth of flavor.
Lemon juice: A splash prevents the apples from browning and adds a bright lift to the filling.
Sugar (for filling): Adjust to taste and apple variety—a little extra if your apples are more tart.
Cornstarch: Thickens the filling so every slice stays neat and jammy without being runny.
Ground cinnamon, nutmeg, and allspice: Classic apple pie trio that infuses cozy warmth and autumnal spice.
Heavy cream or egg wash: Brushed on top for that irresistible golden shine and a little crunch.

How to Make Apple Slab Pie

Step 1: Prepare the Dough

Start by measuring the all-purpose flour into a large, wide bowl, then whisk in the sugar and salt to ensure everything is distributed evenly. Toss in those cubes of icy-cold butter and, using your fingertips, mash and work the butter into the flour until you have craggy, pea-sized bits. Cold butter makes all the difference — those little pockets melt in the oven, creating a crust that’s both flaky and meltingly tender.

Step 2: Bring the Dough Together and Chill

Once your butter is shattered into just the right size, stir in half of the ice-cold water using a rubber spatula. The dough should start to form big clumps; if it’s dry, drizzle in more water a tablespoon at a time until it just comes together. Quickly bring the dough into a ball with your hands, then divide into two portions (one a bit bigger for the base). Press each half into a rectangle, wrap with plastic, and let them rest and chill in the refrigerator for a minimum of two hours. This pause not only relaxes the dough, making it easier to roll, but ensures the crust bakes up perfectly crisp.

Step 3: Make the Apple Filling

While your dough chills, prep your apples: peel, core, and chop them into chunky cubes. Toss the apple pieces in lemon juice to keep them bright. In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and a touch of salt. This aromatic blend will perfume your kitchen and your filling. Sprinkle the sugar-spice mixture over the apples and toss to coat every piece thoroughly—the apples will glisten and smell incredible.

Step 4: Roll Out and Build Your Apple Slab Pie

Preheat your oven to 375 degrees F. Line a large baking sheet (10×15 inches is ideal, but a bit smaller works too) with parchment paper. Take your larger dough rectangle from the fridge and roll it out on a well-floured surface until it’s about 18×13 inches. Gently lift and drape the dough into your pan, letting the edges hang over the sides a bit. Pop the filled pan back into the fridge or freezer to keep it cold while you roll out the second sheet of dough into a slightly smaller rectangle.

Step 5: Fill and Top Your Pie

Retrieve your prepared pan and mound all those spiced apples (plus their juices) onto the crust. Don’t be alarmed by how full it looks—the apples shrink beautifully during baking. Drape the second sheet of dough over the apples, then trim both layers to leave about three-quarters of an inch overhang. Pinch the edges together tightly all around to seal in those delicious juices.

Step 6: Finish the Crust and Bake

Brush the top crust with either a luscious drizzle of heavy cream or a quick egg wash; this guarantees a shiny, golden finish. With a sharp knife, cut several 1-inch slits across the top so steam can escape (and your kitchen can smell like a dream). Set your whole baking sheet on a larger tray to catch any bubbling overflow—it’s worth it to prevent sticky oven spills! Bake for 40 to 45 minutes, until the top is deeply golden and you spy sweet, bubbly filling peeking through the crust vents.

Step 7: Cooling and Cutting

Give your Apple Slab Pie at least 45 minutes to cool on a wire rack before slicing; this patience pays off with neat pieces that hold together. The filling will settle, and the crust will crisp to the perfect texture, making every bite a slice of heaven.

How to Serve Apple Slab Pie

Garnishes

A warm wedge of Apple Slab Pie is lovely on its own, but the right finishing touch can elevate each serving to pure magic. Dust the top lightly with powdered sugar for a touch of elegance, or crown every slice with a scoop of vanilla ice cream or a swirl of freshly whipped cream. For an extra-special touch, drizzle with caramel sauce and sprinkle a bit of flaky sea salt for sweet-salty perfection.

Side Dishes

Because Apple Slab Pie is rich and indulgent, simple accompaniments are best. A crisp green salad or a platter of assorted cheeses offers a nice contrast, balancing the sweetness. For a true autumn feast, serve it with a mug of hot apple cider or strongly brewed coffee—both highlight the spices in the filling.

Creative Ways to Present

Serve your Apple Slab Pie straight from the sheet pan for a rustic, crowd-pleasing effect, or cut it into neat squares and arrange on a beautiful platter for a more polished brunch or party vibe. For picnics or holiday gift-giving, carefully wrap individual slices in parchment and ribbon—they travel and store beautifully, spreading the joy one piece at a time.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Apple Slab Pie tightly in plastic wrap or foil and keep it refrigerated. It stays delicious for up to three days, and the flavors often meld and improve overnight. Make sure to store it in an airtight container to keep the crust from drying out or absorbing other fridge aromas.

Freezing

If you want to enjoy your Apple Slab Pie far in advance, you can absolutely freeze it! Let the pie cool completely, then wrap individual slices or the whole slab tightly in plastic wrap followed by foil. Store for up to three months. When the craving hits, just take out what you need, and enjoy homemade pie any time.

Reheating

There’s nothing like Apple Slab Pie served warm. To reheat, pop a slice in a 350-degree F oven for about 10 minutes so the pastry crisps and the filling turns luscious again. If you’re in a hurry, a quick zap in the microwave works well—just use 20-to-30-second bursts to keep the crust from getting soggy.

FAQs

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

A combination of tart and sweet apples is ideal—think Granny Smith for structure and tang, paired with Honeycrisp or Fuji for juiciness and natural sweetness. Mixing varieties brings out the best apple flavor while ensuring the pie isn’t mushy.

Can I make Apple Slab Pie gluten-free?

Yes! You can substitute a good-quality cup-for-cup gluten-free flour blend for the all-purpose flour in the crust. Make sure the blend includes xanthan gum or a similar binder to help the dough hold together, and watch your bake for doneness since gluten-free crusts can brown faster.

How do I keep my bottom crust from getting soggy?

Chilling the dough before filling and ensuring your oven is fully preheated goes a long way to a crisp bottom crust. Also, using enough cornstarch in the filling helps absorb excess juices, keeping everything set and sliceable.

Can I add other fruits to the filling?

Absolutely! Try adding a handful of cranberries for a tart twist, or thin slices of pears for sweetness and complexity. Just be mindful that extra ingredients may alter the baking time slightly.

Is Apple Slab Pie good for making ahead?

Definitely. You can make both the crust and the filling the day before, storing each separately in the fridge. On the day you want to bake, simply assemble and pop into the oven. This makes it a dream for low-stress entertaining or holiday prep!

Final Thoughts

Bringing Apple Slab Pie to your table means sharing a slice of comfort, tradition, and celebration with everyone you love. Whether it’s for a special gathering or a cozy weekend treat, don’t miss the chance to experience just how wonderful homemade pie can be. Go ahead—roll up your sleeves, bake with heart, and enjoy every single bite!