Apple Slab Pie

Why You’ll Love This Recipe

I enjoy making this slab pie because it’s practical and delicious at the same time. The crust bakes up beautifully golden, while the apples become tender and flavorful with cinnamon, nutmeg, and allspice. It fills the whole kitchen with the irresistible aroma of baked apples and warm spices. Plus, since it’s baked in a large pan, I can serve plenty of people without fussing over individual pies.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the 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

For the apple 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 (depending on sweetness preference)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

To finish:
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Directions

I start by making the crust. I whisk together flour, sugar, and salt, then toss in the cold butter cubes. Using my fingers, I break the butter into pea-sized pieces. I stir in ½ cup of cold water, adding more if needed until the dough just comes together. I divide the dough into two pieces, one slightly larger, shape them into rectangles, wrap in plastic, and chill for at least 2 hours.

For the filling, I toss the apple chunks with lemon juice. In a separate bowl, I mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt, then combine this mixture with the apples.

To assemble, I preheat the oven to 375°F and line a 10×15-inch baking sheet with parchment. I roll out the larger dough piece into an 18×13-inch rectangle, fit it into the pan, and keep it chilled while I roll the second piece into a 16×11-inch rectangle. I spread the apple mixture evenly over the crust, then drape the second sheet of dough on top. I trim and seal the edges, brush with heavy cream or egg wash, and cut slits for steam to escape.

I place the pan on a larger baking sheet to catch drips and bake for 40–45 minutes until the crust is golden and the filling bubbles through the slits. I let the pie cool on a rack for at least 45 minutes before cutting and serving.

Servings and Timing

This recipe makes about 12–15 servings.
Active Prep Time: 45 minutes
Inactive Prep + Cooling Time: 2 hours 45 minutes
Cook Time: 45 minutes
Total Time: 4 hours 15 minutes

Variations

Sometimes I add a splash of bourbon or vanilla extract to the filling for extra depth. I also like mixing apple varieties—tart Granny Smith with sweeter Honeycrisp—for a more balanced flavor. A sprinkle of coarse sugar on the top crust before baking adds a nice crunch.

Storage/Reheating

I serve this pie the day I make it for the best flavor and texture. If needed, I prepare it a day in advance and cover it with foil at room temperature. To reheat, I warm it at 300°F for about 20 minutes. If I want the crust extra crisp, I finish it under the broiler for a minute or two, watching closely.

FAQs

Can I make the crust ahead of time?

Yes, I prepare and chill the dough up to 2 days ahead or freeze it for longer storage.

What kind of apples work best?

I like a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for the best flavor.

Do I need to peel the apples?

Yes, peeling helps the apples cook evenly and makes the filling smoother.

Can I use store-bought pie crust?

Yes, to save time, I sometimes use pre-made crusts, though homemade has the best flavor.

How do I keep the bottom crust from getting soggy?

I bake the slab pie on a preheated baking sheet and make sure the filling isn’t too watery.

Can I freeze this pie?

Yes, I freeze baked slices wrapped tightly in foil and stored in freezer bags. I reheat in the oven before serving.

Can I add other fruits?

Yes, pears or cranberries mix well with apples for a seasonal twist.

Can I make a lattice top instead of a full crust?

Yes, a lattice top works beautifully and gives the pie a rustic look.

Why do I need to let it cool before serving?

Cooling allows the filling to set so the slices hold together.

Can I double this recipe?

Yes, I double it for larger gatherings and bake in two pans.

Conclusion

I love making Apple Slab Pie because it’s big, bold, and perfect for sharing. With its buttery crust, spiced apple filling, and easy-to-serve squares, it’s the ideal dessert for holidays, potlucks, or any occasion when I want a classic apple pie with a party-friendly twist.