Apple Slab Pie Recipe

Introduction

This Apple Slab Pie is a delightful twist on the classic apple pie, perfect for serving a crowd. With a buttery, flaky crust and a spiced apple filling, it delivers comforting flavors in every bite. Ideal for family gatherings or cozy fall evenings.

Ingredients

• 4 1/2 cups all-purpose flour (spoon and leveled)
• 1 1/2 teaspoons salt
• 1 tablespoon white granulated sugar
• 2 cups unsalted butter (cold and cubed)
• 3/4 cup ice water
• 1 large egg (lightly beaten)
• 1 tablespoon milk
• 10 cups peeled and chopped apples (about 4.5 – 5 lbs, Granny Smith and Gala recommended)
• 1/2 cup white granulated sugar
• 1/2 cup dark brown sugar (packed)
• 1/4 cup all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup confectioners’ sugar (sifted)
• 2 tablespoons pure maple syrup
• 1 teaspoon milk (or more for glaze)

Instructions

1. Step 1: In a large bowl, mix the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse meal.
2. Step 2: Add ice water one tablespoon at a time, stirring after each addition. Stop when the dough starts to clump and stick together. Transfer to a floured surface, fold with floured hands until no longer sticky, then form into a ball.
3. Step 3: Divide the dough into two halves. Flatten each into 1-inch thick discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Dough can be frozen up to 3 months.
4. Step 4: In a large bowl, combine the peeled and chopped apples with white sugar, brown sugar, flour, lemon juice, vanilla extract, and all the spices. Mix well and set aside.
5. Step 5: Preheat your oven to 375°F (190°C).
6. Step 6: Remove one dough disc from the refrigerator. On a lightly floured surface, roll it into an 18×13-inch rectangle. Fit it into a 10×15-inch jelly roll pan, trimming overhangs to about 1 inch.
7. Step 7: Spread the apple filling evenly over the crust in the pan.
8. Step 8: Roll out the second dough disc the same way and place it on top of the filling. Seal the edges by pressing with fingers and crimp sides with a fork.
9. Step 9: Cut a few small slits in the top crust to allow steam to escape.
10. Step 10: Mix the beaten egg with milk and brush over the crust. Sprinkle coarse sugar on top if desired.
11. Step 11: Bake the pie for 40-45 minutes, until the crust is golden and the filling is bubbling.
12. Step 12: Remove from oven and cool on a wire rack for a few hours or serve warm.
13. Step 13: For the glaze, whisk together confectioners’ sugar, maple syrup, and milk in a small bowl. Drizzle over the cooled pie.
14. Step 14: Cut into slices and enjoy.

Tips & Variations

• Use a mix of tart and sweet apples like Granny Smith and Gala for balanced flavor and texture.
• Chill your pie dough well to ensure a flaky crust.
• Add a handful of chopped nuts, such as walnuts or pecans, to the filling for extra crunch.
• If you prefer a sweeter glaze, add more confectioners’ sugar or maple syrup to taste.
• For a dairy-free version, substitute butter with coconut oil and use plant-based milk in the glaze.

Storage

Cover leftover pie slices in an airtight container and refrigerate for up to 3-4 days. Reheat slices gently in a microwave or oven before serving to restore warmth and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie dough ahead of time?

Yes, the pie dough can be prepared up to 5 days in advance and kept refrigerated, or frozen for up to 3 months. Just thaw in the fridge before using.

What type of apples work best for this pie?

A mix of tart apples like Granny Smith and sweeter varieties like Gala gives the best flavor and texture balance. Avoid very soft apples that mush easily.

Apple Slab Pie Recipe

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★★★★★

4.9 from 142 reviews

• Author: Naomi
• Total Time: 3 hours 45 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This classic Apple Slab Pie recipe features a buttery, flaky double crust filled with a perfectly spiced apple mixture made from Granny Smith and Gala apples. Baked to golden perfection in a jelly roll pan, this large rectangular pie serves 16 and is finished with a sweet maple glaze that adds a delightful touch. Ideal for family gatherings or holiday celebrations, it combines the comforting flavors of cinnamon, nutmeg, and cloves with the bright tang of lemon juice for a truly irresistible dessert.

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Ingredients

Scale 1x2x3x

Pie Crust

• 4 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons salt
• 1 tablespoon white granulated sugar
• 2 cups unsalted butter (cold and cubed)
• 3/4 cup ice water
• 1 large egg (lightly beaten)
• 1 tablespoon milk

Apple Filling

• 10 cups peeled and chopped apples (about 4.5 – 5 lbs – Granny Smith and Gala)
• 1/2 cup white granulated sugar
• 1/2 cup dark brown sugar (packed)
• 1/4 cup all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Glaze

• 1 cup confectioners’ sugar (sifted)
• 2 tablespoons pure maple syrup
• 1 teaspoon milk (or more, as needed for drizzling)

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Instructions

1. Make Pie Crust: In a large bowl, mix the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to cut it into the mixture until it resembles coarse meal. Gradually add ice water, one tablespoon at a time, stirring well after each addition until the dough begins to clump and stick together, being careful not to add too much water.
2. Knead and Chill Dough: Transfer the dough to a floured surface. Using floured hands, fold it gently until it’s not too sticky. Form the dough into a ball, divide it in half, flatten each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 5 days). The dough can also be frozen for up to 3 months.
3. Prepare Apple Filling: In a large bowl, combine peeled and chopped apples, white and brown sugars, flour, lemon juice, vanilla extract, cinnamon, cloves, nutmeg, and ginger. Mix thoroughly and set aside.
4. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
5. Roll Out Bottom Crust: Remove one dough disc from the refrigerator. On a lightly floured surface, roll it out into an 18×13-inch rectangle. Place the dough into the bottom of a 10×15 inch jelly roll pan, trimming the edges to leave about a 1-inch overhang.
6. Fill Pie: Spread the prepared apple filling evenly over the bottom crust.
7. Roll Out Top Crust: Remove the second dough disc and roll out the same way as the first. Lay it gently over the apple filling.
8. Seal Edges: Seal the edges by pinching with your fingers and crimp with a fork to secure the top and bottom crusts together.
9. Make Slits and Brush Crust: Cut a few slits into the top crust to allow steam to escape. Beat the egg with 1 tablespoon milk and brush this egg wash over the top crust. Sprinkle coarse sugar over the crust for added texture and sweetness.
10. Bake Pie: Bake the slab pie in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
11. Cool Pie: Remove the pie from the oven and transfer to a wire rack. Allow to cool completely, ideally a few hours, to set the filling before glazing.
12. Prepare Glaze: In a small bowl, whisk together the sifted confectioners’ sugar, pure maple syrup, and enough milk to create a drizzle consistency.
13. Glaze Pie: Drizzle the glaze evenly over the cooled pie for a sweet finishing touch.
14. Serve and Store: Cut the pie into slices and serve. Store any leftovers covered in an airtight container in the refrigerator for 3-4 days.

Notes

• Chilling the dough is essential for a flaky crust and helps prevent shrinking during baking.
• Using a mix of tart Granny Smith and sweet Gala apples gives a balanced flavor and texture.
• Make sure the pie is fully cooled before glazing to prevent the glaze from melting and running off.
• The dough can be made ahead and frozen for convenience.
• Adjust spices according to preference for a milder or more intense flavor.
• For a shiny golden crust, do not skip the egg wash step.

• Prep Time: 1 hour 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple slab pie, apple pie recipe, slab pie, fall dessert, easy apple pie, baked apple pie, homemade pie crust