Apple Slab Pie is a big, beautiful treat that fills your kitchen with the sweet smell of baked apples and cinnamon. Imagine a giant, golden pie packed with tender apple slices that are soft but still have a little bite, all layered under a crisp, buttery crust. It’s perfect for sharing because it’s made in a large pan, so there’s plenty to go around.
I love making this pie when I want something cozy and classic but without the fuss of individual pies. The best part is that it’s so simple to put together, and everyone always asks for seconds. I like to toss the apples with just the right amount of spices—cinnamon, nutmeg, and a hint of lemon juice—to keep the flavors bright and balanced.
When it’s fresh out of the oven, I like to serve it warm with a scoop of vanilla ice cream. Watching the ice cream melt into the warm apple filling is one of those small, perfect moments that make this pie so special. Whether it’s for a holiday, a family dinner, or a simple weekend dessert, this apple slab pie feels like a warm, friendly hug in every bite.
Key Ingredients & Substitutions
Apples: Using a mix like Granny Smith and Honeycrisp gives a great balance of tart and sweet. If you like softer apples, try Golden Delicious or Fuji, but avoid very soft ones like Red Delicious since they can get mushy.
Butter: Cold, unsalted butter is best for a flaky crust. You can substitute with shortening for a tender but less flavorful crust, or half butter, half shortening for a good balance.
Flour: All-purpose flour works great for both crust and filling thickening. If you want a gluten-free version, try a blend designed for baking, but the texture may be different.
Cinnamon & Nutmeg: These warm spices add the classic apple pie flavor. Feel free to add a pinch of ground cloves or allspice if you want to mix it up.
Lemon Juice: A small splash brightens the flavors and prevents apples from browning. Lime juice can work as a substitute too.
Coarse Sugar: Sprinkling turbinado or sanding sugar on top adds a nice crunch and a bit of sparkle after baking. If you don’t have it, regular granulated sugar works fine.
How Do I Get a Flaky, But Not Tough Pie Crust?
The key is to keep everything cold and work quickly:
- Use cold butter straight from the fridge, cut into small cubes.
- Mix the butter into flour until you see pea-sized pieces; don’t overwork the dough.
- Add ice water a little at a time until the dough just holds together without being sticky.
- Wrap the dough tightly and chill for at least an hour to relax the gluten and firm the butter.
- When rolling, use a light touch with flour to prevent sticking but avoid adding too much.
These steps help make a crust that’s tender and flaky instead of dense or chewy. And remember, handling it with care is the best way to keep the layers distinct and buttery.
Equipment You’ll Need
- 9×13-inch baking dish or slab pan – perfect size for this large pie and helps it bake evenly.
- Rolling pin – makes it easy to roll out the dough evenly for a smooth crust.
- Mixing bowls – one for the crust and one for tossing the apple filling.
- Pastry cutter or fork – helps you mix cold butter into flour without warming it up.
- Sharp knife or pizza cutter – great for cutting dough strips for the lattice top or vent slits.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts on top before baking for a crunchy texture boost.
- Mix in a handful of dried cranberries or raisins with the apple filling for a pop of tartness.
- Swap out regular cinnamon for pumpkin pie spice if you want a warmer, spicier flavor.
- Try adding a splash of bourbon or vanilla extract to the filling to deepen the flavor.
Apple Slab Pie
Ingredients You’ll Need:
For The Crust:
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ⅓ cup ice water, plus more if needed
For The Filling:
- 6 cups apples, peeled, cored, and thinly sliced (mix of tart and sweet like Granny Smith and Honeycrisp)
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- ¼ cup coarse sugar or turbinado sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 hour for chilling the dough, and 50-60 minutes to bake. After baking, let the pie cool for 2 hours so the filling sets nicely before slicing and serving.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together 3 ½ cups flour and ½ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together when pressed. Divide dough into two equal disks, flatten each into 6-inch circles, wrap in plastic, and chill in the fridge for at least 1 hour.
2. Prepare the Apple Filling:
In a big bowl, combine the sliced apples with granulated sugar, brown sugar, 2 tablespoons flour, lemon juice, cinnamon, nutmeg, and ¼ teaspoon salt. Toss gently to coat the apples evenly. Let this mixture sit while you finish preparing the crust.
3. Assemble and Bake the Pie:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk into a 15×10-inch rectangle to fit your baking dish. Transfer it to a greased 9×13-inch dish, pressing the dough into the corners. Spread the apple filling evenly on top of the crust, then dot with the 2 tablespoons of butter. Roll out the second dough disk the same size. To create a lattice top, slice it into 1 ½-inch strips and weave over the apples. Or place it whole on top and cut slits for venting. Sprinkle the top with coarse sugar.
Place the pie on a baking sheet to catch any spills. Bake for 50-60 minutes until the crust is golden and the filling bubbles. If edges brown too quickly, cover loosely with foil halfway through baking.
4. Cool and Serve:
Let the pie cool for at least 2 hours so the filling thickens. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or whipped cream for extra delight.
Can I Use Frozen Apples for the Filling?
Yes, but thaw them completely and drain any excess liquid before using. This helps prevent a soggy crust and keeps the filling from becoming too watery.
How Should I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices gently in the microwave or oven for a warm, comforting treat.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the dough disks and chill them in the fridge for up to 2 days in advance. Just bring them to room temperature slightly before rolling out.
What Can I Substitute for Butter in the Crust?
You can use shortening or a mix of butter and shortening for a tender crust, but keep in mind butter adds rich flavor that’s hard to beat!
