Easy Apple Slab Pie Recipe

Introduction

This easy apple slab pie is a delightful twist on a classic favorite, perfect for sharing with family and friends. With a flaky buttery crust and a spiced apple filling, it’s a comforting dessert that’s simple to make and sure to impress.

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
• 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

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Step 2: Gradually add the very cold water, mixing just until the dough comes together. Shape the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 2 hours.
3. Step 3: While the dough chills, prepare the filling. Toss the chopped apples with a squeeze of lemon juice to prevent browning.
4. Step 4: In a separate bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss gently to coat evenly.
5. Step 5: Preheat your oven to 375°F (190°C). Roll out one disc of dough on a lightly floured surface to fit your baking pan, then transfer it to the pan.
6. Step 6: Spread the apple filling evenly over the crust. Roll out the second dough disc and place it over the apples. Seal the edges by pinching or crimping, then cut slashes on top to allow steam to escape.
7. Step 7: Brush the top crust with heavy cream or the beaten egg wash for a golden finish. Bake for 40 to 45 minutes until the crust is golden brown and the filling is bubbling.
8. Step 8: Let the pie cool completely before slicing and serving to allow the filling to set.

Tips & Variations

• Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith, for balanced flavor and texture.
• If you prefer a spiced twist, add a pinch of ground cloves or ginger to the filling spices.
• For a dairy-free option, brush the crust with a little almond milk instead of cream or egg wash.
• Chilling the dough well is key to a flaky crust, so don’t skip that step.

Storage

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or a warm oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and chilled for up to 2 days in advance. Keep it tightly wrapped in the refrigerator until ready to use.

What types of apples work best for this pie?

Firm apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn, are ideal for a flavorful and textured filling.

Easy Apple Slab Pie Recipe

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This EASY Apple Slab Pie Recipe features a buttery, flaky crust filled with a spiced apple filling. Perfect for an autumn dessert or anytime you crave a classic, homemade fruit pie, this recipe guides you through making a large slab pie that’s great for sharing. The apples are tossed with cinnamon, nutmeg, and allspice for warm flavor, all baked to golden perfection.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 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

Filling

• 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
• 3 tbsp cornstarch
• 1 rounded tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp table salt

Topping

• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water for brushing

Instructions

1. Make the Crust: In a large bowl, combine the all-purpose flour, sugar, and table salt. Cut in the very cold unsalted butter cubes using a pastry cutter or your hands until the mixture resembles coarse crumbs.
2. Add Water and Form Dough: Gradually add the very cold water, mixing gently until a rough dough forms. Be careful not to overwork the dough to keep it flaky. Shape the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 2 hours.
3. Prepare the Filling: In a large bowl, toss the peeled, cored, and chopped apples with a squeeze of lemon juice to prevent browning. In another bowl, mix together the sugar, cornstarch, ground cinnamon, ground nutmeg, ground allspice, and salt. Pour this mixture over the apples and toss well to coat all the fruit evenly.
4. Roll Out the Dough: On a lightly floured surface, roll out one disc of chilled dough into a rectangle large enough to fit your baking pan. Carefully transfer it to the pan, pressing to fit and leaving any excess dough hanging over the edges.
5. Assemble the Pie: Pour the spiced apple filling evenly over the dough-lined pan. Roll out the second dough disc to the same size and place it on top of the filling. Trim excess dough, seal the edges together by pinching or crimping, and slash the top dough with a sharp knife to allow steam to escape. Brush the top crust with heavy cream or the beaten egg wash for a golden finish.
6. Bake the Pie: Preheat your oven to 375°F (190°C). Bake the slab pie on the middle rack for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye to avoid over-browning.
7. Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving. Cooling helps the filling to set for cleaner slices.

Notes

• The key to a tender, flaky crust is keeping the butter and water very cold and not overworking the dough.
• You can substitute the heavy cream or egg wash topping for a milk wash if preferred, but cream or egg wash gives the best golden color.
• For a more rustic flavor, try using a mix of tart and sweet apples such as Granny Smith and Honeycrisp.
• Ensure your baking pan is large enough to hold the slab pie comfortably, typically a 9×13 inch pan works well.
• Letting the pie cool completely helps the filling thicken and makes slicing easier.

Keywords: apple slab pie, easy apple pie, homemade pie, buttery crust, fall dessert, spiced apple pie