There is something truly magical about savoring a slice of warm, comforting pie that instantly takes you back to cozy family gatherings and crisp autumn afternoons. This Apple Slab Pie Recipe perfectly captures that feeling with its golden, buttery crust and a luscious filling bursting with tender, spiced apples. Whether you’re an experienced baker or trying your hand at a new dessert, this recipe is your ticket to a show-stopping treat that’s as delightful to make as it is to eat.
Ingredients You’ll Need
This Apple Slab Pie Recipe calls for simple, straightforward ingredients that work harmoniously to deliver a rich, textured, and flavorful pie. Each component is essential, lending its unique touch—from the flaky crust to the spiced apple filling that sings with seasonal charm.
- All-purpose flour (3 ¾ cups / 470g): The foundation of a perfectly flaky pie crust.
- Granulated sugar (1 ½ tbsp): Adds just the right hint of sweetness to the dough.
- Table salt (1 ½ tsp): Enhances flavor balance in both crust and filling.
- Unsalted butter (3 sticks / 12 oz / 340g): Cubed and cold, it creates that tender, melt-in-your-mouth pastry.
- Very cold water (¾ cup): Binds the dough while keeping it light and flaky.
- Apples (3 ½ to 4 pounds / 10 cups), peeled, cored, and chopped: The star ingredient, full of juicy sweetness and texture.
- Fresh lemon juice (a squeeze): Brightens the apple flavor and prevents browning.
- Sugar (⅔ to ¾ cup): Adjusted to your apples’ sweetness, it creates a luscious filling.
- Cornstarch (3 tbsp): Thickens the filling for that perfect sliceable consistency.
- Ground cinnamon (1 tsp): Brings warmth and depth to the apple mixture.
- Ground nutmeg (¼ tsp): Adds a subtle hint of spice.
- Ground allspice (¼ tsp): Layers in aromatic complexity.
- Table salt (â…› tsp): Balances the sweetness in the filling.
- Heavy cream (2 tbsp) or egg wash (1 egg beaten with 1 tbsp water): For brushing the crust to achieve that gorgeous golden finish.
How to Make Apple Slab Pie Recipe
Step 1: Make the Dough
Begin by whisking together the flour, sugar, and salt in a large bowl. The sugar lends a touch of sweetness, while the salt enhances the dough’s flavor. Then, add the cold butter cubes and use your fingers or a pastry cutter to break them down into pea-sized pieces. This step is crucial because those bits of butter scattered throughout the dough create the flaky layers we all love. Slowly stir in ½ cup of very cold water, adding more as needed just until the dough starts to come together.
Step 2: Chill the Dough
Divide the dough into two pieces, making sure one is slightly larger than the other since it will serve as the bottom crust. Shape each into rectangles, wrap tightly with plastic, and pop them into the fridge to chill for at least 2 hours. This resting time allows the gluten to relax and the butter to firm up, ensuring a tender yet crisp crust after baking.
Step 3: Prepare the Filling
In a large bowl, toss your peeled, cored, and chopped apples with a bright squeeze of lemon juice to preserve their color and add a hint of freshness. In a separate bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and a pinch of salt. Stir these dry ingredients into the apples until every piece is evenly coated. The cornstarch will thicken the natural juices, while the spices infuse the filling with cozy autumnal warmth.
Step 4: Assemble the Pie
Preheat your oven to 375°F. Roll out the larger dough piece into an 18 by 13-inch rectangle, gently pressing it into a parchment-lined jelly roll pan with the edges hanging over the sides. Spread the apple filling evenly across the crust. Next, roll out the second dough piece into a 16 by 11-inch sheet and carefully lay it over the apples. Trim any excessive edges, then crimp the sides to seal in all the juicy goodness. Brush the top crust with heavy cream or an egg wash to help it brown beautifully and cut several slits in the surface to allow steam to escape while baking.
Step 5: Bake and Cool
Place the jelly roll pan on a larger baking sheet (a clever trick to catch any bubbling overflow) and bake for 40 to 45 minutes. You’ll know it’s ready when the crust turns a rich golden brown and the filling is bubbling enticingly. Allow the pie to cool for at least 45 minutes before slicing so that it firms up nicely for clean, delicious servings.
How to Serve Apple Slab Pie Recipe
Garnishes
A warm slice of apple slab pie is delicious on its own, but a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates it to pure indulgence. For a little extra flair, sprinkle a pinch of cinnamon or drizzle caramel sauce on top before serving. These simple touches highlight the pie’s flavors and add contrast between warm and cool, creamy and crisp.
Side Dishes
Pairing this Apple Slab Pie Recipe with sides is all about complementing its sweet, spiced flavors. Consider serving it alongside a sharp cheddar cheese plate for an unexpected but beloved flavor pairing. Or, keep things classic with a cup of spiced apple cider or a freshly brewed cup of black tea. These options enhance the cozy experience of any autumn or holiday gathering.
Creative Ways to Present
To make this dessert shine for guests, slice the slab pie into uniform rectangles and serve on rustic wooden boards or colorful plates. Top each slice with a small sprig of fresh mint or a light dusting of powdered sugar for a festive touch. You can also turn leftover pie into decadent parfaits by layering crumble pieces with whipped cream and apple compote.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Apple Slab Pie Recipe, cover the pie tightly with plastic wrap or place slices in an airtight container and store in the refrigerator. It will stay fresh and delicious for up to 4 days, making it a wonderful treat to enjoy throughout the week.
Freezing
This pie freezes beautifully, too. Wrap the whole pie securely in plastic wrap followed by aluminum foil or place individual slices in freezer-safe bags. Frozen apple slab pie will keep its incredible taste and texture for up to 3 months—perfect for making ahead for holiday celebrations or unexpected guests.
Reheating
When you’re ready to enjoy your pie again, reheat slices in a warm oven set to 350°F for about 15 minutes, or until heated through and the crust regains some crispiness. Avoid using the microwave to keep the crust flaky and the filling evenly warmed.
FAQs
Can I use frozen apples for this Apple Slab Pie Recipe?
While fresh apples provide the best texture and flavor, you can use frozen apples if fresh aren’t available. Just make sure to thaw and drain any excess liquid so the filling doesn’t become too watery.
What types of apples work best?
For the ideal balance of tartness and sweetness, use a mix of apples such as Granny Smith, Honeycrisp, and Fuji. This combination keeps the filling flavorful and prevents it from becoming mushy.
Can I make the dough in advance?
Absolutely! You can prepare and chill the dough up to two days before assembling the pie. Just keep it well wrapped in the refrigerator to maintain freshness.
Is there an alternative to cornstarch for thickening the filling?
If you don’t have cornstarch, you can substitute with an equal amount of all-purpose flour or tapioca starch. Each thickener will give a slightly different texture, but all will help create a nicely set filling.
How can I avoid a soggy bottom crust?
Using cold butter and chilling the dough properly are essential, but also make sure not to overload with filling. Placing the pie on a baking sheet to catch drips prevents sogginess around your pan, and allowing the pie to cool helps the filling set firmly.
Final Thoughts
There’s nothing quite like the joy of sharing a homemade pie that has been lovingly crafted from scratch, and this Apple Slab Pie Recipe is a show-stopper worth every moment it takes to make. Warm, spiced, and crispy in all the right places, it brings people together and fills the air with inviting aromas. Give it a try the next time you want to impress friends or simply treat yourself — I promise it will become one of your favorite go-to desserts!
Print
Apple Slab Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Slab Pie recipe yields a large, rustic dessert perfect for gatherings. Featuring a buttery, flaky crust and a spiced apple filling, this slab pie combines tender apples with cinnamon, nutmeg, and allspice for a comforting treat. The double crust is brushed with cream or egg wash for a golden finish. It’s easy to make and serves 12 generous slices, ideal for sharing with family and friends.
Ingredients
For the Dough
- 3 ¾ cups (470g) all-purpose flour
- 1 ½ tbsp granulated sugar
- 1 ½ tsp table salt
- 3 sticks (12 oz / 340g) unsalted butter, cubed and kept cold
- ¾ cup very cold water
For the Filling
- 3 ½ to 4 pounds apples (10 cups), peeled, cored, and chopped
- A squeeze of lemon juice
- ⅔ to ¾ cup sugar, depending on sweetness of apples
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- â…› tsp table salt
For Brushing
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
- Incorporate butter: Add the cold, cubed butter to the dry mixture. Using your fingers or a pastry cutter, break the butter into pea-sized pieces evenly distributed throughout the flour.
- Add cold water and form dough: Slowly stir in ½ cup of very cold water with a rubber spatula, adding more water as necessary just until the dough starts to come together. Avoid overworking.
- Divide and chill dough: Split the dough into two pieces, one slightly larger than the other. Shape each piece into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to firm up.
- Prepare apples: In a large bowl, toss the peeled, cored, and chopped apples with a squeeze of lemon juice to prevent browning.
- Mix filling spices: In a separate bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Combine apples and spice mixture: Stir the sugar and spice blend into the apples until they are evenly coated. Let this mixture sit while rolling out the dough.
- Preheat oven: Set your oven to 375°F (190°C) and prepare for baking.
- Roll out bottom crust: On a lightly floured surface, roll out the larger dough piece into an 18×13-inch rectangle. Transfer it gently into a parchment-lined jelly roll pan, letting excess dough hang over the edges.
- Add apple filling: Spread the spiced apple filling evenly across the bottom crust in the pan.
- Roll out top crust: Roll the smaller dough piece into a 16×11-inch rectangle and carefully place it over the apple filling.
- Seal edges: Trim the excess dough and crimp the edges well to seal the pie completely.
- Brush crust: Using a brush, coat the top crust with heavy cream or an egg wash (1 beaten egg mixed with 1 tbsp water) to promote a golden, glossy finish.
- Cut vents: Make several slits in the top crust to allow steam to escape during baking.
- Prepare pan: Place the jelly roll pan on a larger baking sheet to catch any drips from bubbling filling.
- Bake: Bake the pie in the preheated oven for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling through the vents.
- Cool before serving: Remove the pie from the oven and let it cool for at least 45 minutes to allow the filling to set before slicing and serving.
Notes
- Use very cold butter and water to ensure a flaky pie crust.
- Adjust sugar in the filling based on the sweetness of your apples.
- Choose tart apples like Granny Smith or Honeycrisp for best flavor and texture.
- Letting the pie cool before slicing is essential to prevent a runny filling.
- The jelly roll pan and baking sheet setup helps prevent spills in your oven.
