Apple Slab Pie Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/apple-slab-pie-recipe/
