Apple Slab Pie
This Apple Slab Pie recipe transforms the classic circular favorite into a rectangular masterpiece that's both practical and impressive. Baked on a sheet pan with the perfect ratio of flaky crust to spiced apple filling, it delivers all the comfort of traditional pie with the convenience modern entertaining demands. Whether you're hosting a backyard gathering or contributing to a potluck dinner, this crowd-pleasing dessert combines rustic charm with practical serving solutions.
Equipment
- 15×10-inch rimmed baking sheet
- Pastry Cutter
- Rolling Pin
Ingredients
For the Crust
- 4 cups all-purpose flour substitute up to half with whole wheat pastry flour for added nutrition
- 1½ tsp salt
- 1 tbsp granulated sugar
- 1¾ cups unsalted butter cold and cubed (dairy-free butter works for a vegan option)
- ¾ cup ice-cold water
- 1 tbsp apple cider vinegar helps create flakiness
For the Apple Filling
- 4½ pounds apples about 10-12 medium apples, preferably a mix of Honeycrisp, Granny Smith, and Gala
- ⅔ cup granulated sugar coconut sugar provides a caramel-like flavor alternative
- ⅓ cup brown sugar packed
- ¼ cup cornstarch
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Egg Wash
- 1 large egg
- 1 tbsp milk
- coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces remain.
- Combine the ice water and apple cider vinegar, then drizzle over the flour mixture, stirring with a fork until the dough just begins to come together.
- Divide the dough into two portions—approximately ⅔ for the bottom crust and ⅓ for the top. Flatten each portion into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, peel, core, and slice the apples into ¼-inch thick pieces.
- In a large bowl, toss the apples with both sugars, cornstarch, spices, salt, lemon juice, and vanilla extract until every slice is evenly coated. Let the mixture sit for 10 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the larger portion of dough into a rectangle approximately 17×12 inches.
- Transfer to a 15×10-inch rimmed baking sheet, allowing the excess to hang over the edges.
- Pour the apple filling onto the dough and spread evenly, leaving a 1-inch border. If your apples have released excess liquid, use a slotted spoon to transfer them, leaving most of that liquid behind.
- Roll out the remaining dough to approximately 15×10 inches. Place it whole on top for a traditional look or cut it into lattice strips for a more decorative appearance.
- If using a solid top crust, be sure to cut several vents to allow steam to escape during baking.
- Fold the overhanging bottom crust up and over the top crust, pinching to seal.
- In a small bowl, whisk together the egg and milk, then brush this egg wash over the entire top crust. Sprinkle with coarse sugar if desired.
- Place the slab pie on the middle rack and bake for 45-50 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.
- If the edges begin browning too quickly, shield them with aluminum foil after about 30 minutes.
- Allow the pie to cool for at least 1 hour before slicing to let the filling set properly.
Notes
Storage Tips:
- Room Temperature: Covered lightly with foil, your pie will maintain optimal texture for up to 2 days
- Refrigeration: Store covered for up to 5 days, but allow slices to come to room temperature before serving
- Freezing: Pre-slice and flash freeze individual portions, then transfer to airtight containers for up to 3 months
- Reheating: Warm refrigerated slices in a 300°F oven for 10 minutes to restore the crust's crispness
- Replace up to half the all-purpose flour with whole wheat pastry flour
- Reduce sugar by 25% and add extra cinnamon to enhance perceived sweetness
- Use coconut oil instead of butter for a different flavor profile
- Mix in 1 cup of fresh cranberries with the apples for added antioxidants
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 180mgFiber: 3gSugar: 25g
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