Apple Slab Pie is a big, cozy, and rustic dessert that bursts with warm cinnamon-spiced apples baked inside a buttery, flaky crust. Instead of small individual pies, this one is made in a large rectangular pan—perfect for sharing with a crowd or saving leftovers for later. The sweet, tender apples and the crisp, golden crust make every bite feel like a little celebration of fall.
I love making apple slab pie because it’s simple to put together, but always feels special. The smell of cinnamon and baked apples filling the kitchen is one of my favorite cozy moments. I usually sprinkle some sugar right on the crust before baking to get that extra crunch and sparkle, which makes it even more delightful. Plus, it’s a great way to use up a bunch of apples when they’re in season!
My favorite way to enjoy this pie is warm, topped with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s the kind of dessert that brings people together, whether it’s after a family dinner or at a casual get-together. Whenever I make it, I’m reminded of those simple, happy times—gathering around the table and sharing good food with good company.
Key Ingredients & Substitutions
Apples: Using a mix of tart Granny Smith and sweet Fuji apples gives a nice balance of flavor and texture. If you only have one kind, that’s fine—just expect a bit more sweetness or tartness.
Butter: Cold unsalted butter is key for a flaky crust. If you want a dairy-free version, try chilled coconut oil or a vegan butter substitute, but the crust texture might change slightly.
Sugars: Combining granulated and brown sugar adds depth to the filling. You can reduce sugar or swap for coconut sugar for a different note. Don’t skip the coarse sugar on top—it adds a great crunch.
Spices: Cinnamon and nutmeg bring warm spice. Feel free to add a pinch of ground cloves or ginger for extra zing if you like.
How Do You Make a Flaky Pie Crust That Holds Up?
The crust’s flakiness comes from the cold butter and minimal handling. Here’s what I do:
- Keep everything cold—chill the butter and use ice water.
- Cut butter into flour until you see pea-sized bits. These pockets of butter create flakiness during baking.
- Don’t overwork the dough—mix just until it holds together.
- Chill the dough discs at least an hour before rolling; this helps gluten relax and the butter stay cold.
- Roll gently and don’t press too hard; a light touch keeps the layers.
- Using an egg wash and sprinkling sugar on top gives a lovely golden color and crisp finish.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing the apples and mixing dough ingredients.
- Pastry cutter or fork – helps cut cold butter into flour for a flaky crust.
- Rolling pin – lets you roll the dough evenly to fit the pan.
- 9×13-inch rectangular baking pan – ideal size for your slab pie shape.
- Sharp knife or pizza cutter – useful for cutting dough strips for the lattice top.
- Cooling rack – important to cool the pie evenly and prevent soggy bottom.
- Pastry brush – for brushing egg wash on the crust to get a golden finish.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans to the apple filling for a nice crunch and nutty flavor.
- Mix in ½ cup dried cranberries or raisins for a pop of sweetness and chewiness.
- Swap half the apples for pears for a softer, sweeter twist on the filling.
- Stir in 1 teaspoon ground ginger or cardamom to the spice mix for a warm, aromatic note.
Apple Slab Pie
Ingredients You’ll Need:
For the Pie Dough:
- 3 ½ cups all-purpose flour, divided
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
For the Apple Filling:
- 6 large apples (Granny Smith and Fuji or mix), peeled, cored, and thinly sliced
- ¾ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
For Topping:
- Coarse sugar or turbinado sugar for sprinkling
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation plus 1 hour chilling time for the dough and about 50-60 minutes baking time. Allow cooling time before slicing, about 30 minutes, so plan for roughly 2.5 hours from start to serving.
Step-by-Step Instructions:
1. Make the Pie Dough:
In a large bowl, mix 3 cups of flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to blend until you see coarse crumbs with pea-sized butter bits. Add ice water, a tablespoon at a time, mixing until the dough just holds together. Split into two discs, wrap each in plastic wrap, and chill for at least 1 hour.
2. Prepare the Apple Filling:
Toss sliced apples with lemon juice in a large bowl. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, and vanilla extract. Mix well to coat apples evenly and set aside.
3. Assemble the Pie:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch rectangular baking pan. On a floured surface, roll out one dough disc into a rectangle to fit the pan. Press into the pan, trimming edges but leaving a small overhang. Pour the apple filling evenly into the crust and dot with butter pieces.
4. Add the Top Crust:
Roll out the second dough disc into a matching rectangle. Cut dough into strips about 1–1.5 inches wide and weave a lattice pattern over the apples. Press the edges of strips into the bottom crust to seal, trim excess, and crimp the edges decoratively. Brush the top crust with beaten egg and sprinkle generously with coarse sugar.
5. Bake and Cool:
Place pie on a baking sheet and bake for 50–60 minutes until the crust is golden and filling bubbly. If the crust browns too fast, tent loosely with foil during the last 15 minutes. Remove from oven and cool completely on a wire rack before slicing. Serve warm or at room temperature, with vanilla ice cream or caramel if you like.
Can I Use Frozen Apples for the Filling?
Yes, but make sure to thaw and drain the apples well before using to avoid excess moisture that can make the crust soggy.
How Should I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the pie dough up to 2 days in advance. Keep it tightly wrapped in the fridge until ready to roll out.
What Can I Substitute for Butter in the Dough?
You can try chilled coconut oil or a vegan butter alternative, but keep in mind these may slightly change the texture and flavor of the crust.
