Introduction

This Apple Slab Pie is a delightful twist on a classic favorite, perfect for feeding a crowd or enjoying as leftovers. Packed with tender, spiced apple chunks and encased in a buttery, flaky crust, it’s comforting and satisfying with every bite.

Ingredients

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 and apple variety)
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

Instructions

Step 1: Prepare the crust by measuring flour into a large bowl, whisking in sugar and salt. Add the cold butter cubes and toss to coat with flour. Using your fingers, two knives, or a pastry blender, mash the butter into pea-sized pieces until the mixture is uniform and crumbly.
Step 2: Stir in ½ cup of cold water with a rubber spatula until the dough begins to come together. If still crumbly, add additional water one tablespoon at a time until a soft, loose ball forms. Divide the dough into two pieces, one slightly larger, shape each into a rectangular slab about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
Step 3: For the filling, toss the apple chunks with lemon juice in a large bowl. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss well to coat. Set aside.
Step 4: Preheat the oven to 375°F. Line a 10×15×1-inch baking sheet or jelly roll pan with parchment paper. On a floured surface, roll out the larger dough piece into an 18×13-inch rectangle and transfer it to the pan, draping edges over the sides. Chill the crust while rolling out the smaller dough piece into a 16×11-inch rectangle.
Step 5: Remove the pan from the fridge, pour the apple filling evenly over the bottom crust. Drape the second dough piece over the apples and trim edges so they overhang about ¾ inch. Seal the edges tightly by pinching with your fingers.
Step 6: Brush the top crust with heavy cream or egg wash. Cut many 1-inch slits into the top dough to release steam. Place the baking sheet on a larger pan to catch any spills.
Step 7: Bake for 40 to 45 minutes until the crust is golden and the filling is bubbling. Let cool on a wire rack for at least 45 minutes before cutting and serving.

Tips & Variations

Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor and texture.
Chilling the dough thoroughly helps keep the crust flaky and prevents shrinking during baking.
For extra shine and sweetness, sprinkle a little sugar over the top crust after brushing with cream or egg wash.
If you prefer a spicier pie, add a pinch of ground cloves or increase cinnamon slightly.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices gently in a warm oven or microwave until heated through to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the dough can be made and chilled up to 2 days in advance. Keep it well wrapped in plastic to prevent drying out.

What if I don’t have a 10×15 inch pan?

You can use a slightly smaller or larger pan; just roll the dough to fit. If you have extra dough, you can use it for decorative shapes or an additional small pie.

Apple Slab Pie Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

This Apple Slab Pie recipe features a buttery, flaky homemade crust filled with a juicy, spiced apple filling. Perfect for feeding a crowd, this large rectangular pie boasts a golden brown crust and a delicious balance of cinnamon, nutmeg, and allspice flavors. It’s an ideal dessert for gatherings or cozy fall days, requiring just a little hands-on prep and a long bake for a perfectly tender and bubbling fruit filling.

Author: Bella
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Yield: 12 to 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 and apple variety)
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 (for brushing)

Instructions

Make the crust: Combine flour, sugar, and salt in a large bowl. Add cold, cubed butter and mash it into smaller pea-sized pieces using fingers, knives, or a pastry blender until mixture resembles coarse crumbs. Stir in ½ cup of cold water until dough begins to come together. If still crumbly, add remaining water 1 tablespoon at a time until a soft, loose ball forms. Divide dough into two pieces—with one piece larger for the bottom crust. Shape each into a 1-inch thick rectangular slab, wrap in plastic wrap, and chill at least 2 hours.
Prepare the filling: Toss chopped apples with lemon juice in a large bowl. Combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a separate bowl. Sprinkle this mixture over the apples and toss well to coat evenly. Set aside.
Assemble the slab pie: Preheat oven to 375°F (190°C). Line a 10×15×1-inch baking sheet with parchment paper. Roll out the larger dough piece on a floured surface into an 18×13-inch rectangle. Transfer to the baking sheet, draping edges over the sides. Chill in fridge or freezer while rolling out the smaller dough piece to a 16×11-inch rectangle.
Add filling and top crust: Remove pan from cold storage. Pour apple filling and juices evenly over the bottom crust. Drape the second dough sheet over the apples. Trim edges leaving about ¾-inch overhang. Seal edges tightly by pinching with fingers. Brush top crust with heavy cream or egg wash. Cut several 1-inch slits in the crust to vent steam during baking.
Bake the pie: Place the baking sheet on a larger sheet to catch any spillage. Bake for 40–45 minutes until top crust is golden brown and filling is bubbling through vents. Cool on a wire rack for at least 45 minutes before slicing and serving to ensure filling sets properly.

Notes

Use cold butter and water for a flaky crust.
Adjust sugar amount based on apple sweetness.
Allow pie to cool sufficiently to prevent runny filling.
If your pan is smaller than 10×15 inches, extra dough can be reserved or slightly adjusted.
Cut slits generously to allow steam to escape and avoid soggy crust.

Keywords: apple slab pie, homemade pie crust, spiced apple filling, fall dessert, large pie, baking, apple pie