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Easy Apple Slab Pie Recipe

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4.8 from 75 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/easy-apple-slab-pie-recipe/