Here’s a classic Apple Slab Pie recipe—perfect for feeding a crowd or for a cozy family dessert. Unlike a regular pie, it’s baked in a large rectangular pan (“slab”), so it’s easier to slice and serve.
Ingredients (Serves 8–12)
For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the filling:
- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Optional toppings:
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar for sprinkling
Instructions
1. Make the Crust
- In a large bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough holds together.
- Divide dough into two portions, wrap in plastic, and refrigerate at least 1 hour.
2. Prepare the Filling
- In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice. Set aside.
3. Assemble the Slab Pie
- Preheat oven to 375°F (190°C).
- Roll out one portion of dough to fit a 9×13-inch baking pan (or similar). Press into pan.
- Pour the apple filling evenly over the crust.
- Roll out the second portion of dough and place over the apples, sealing the edges. Cut a few slits on top for steam to escape.
- Brush with egg wash and sprinkle coarse sugar if desired.
4. Bake
- Bake for 45–55 minutes, until crust is golden brown and filling is bubbly.
- If the edges brown too quickly, cover with foil after 30 minutes.
5. Serve
- Let cool at least 20 minutes before slicing.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
💡 Tips:
- Use a mix of tart and sweet apples for depth of flavor.
- For extra buttery crust, brush the edges with melted butter before baking.
- You can make this ahead of time—just cover and refrigerate; warm slices in the oven before serving.
If you want, I can also give a caramel apple slab pie version with a sticky, gooey caramel layer that takes it to the next level. Do you want me to do that?
