Description

This Apple Slab Pie is a delicious and rustic dessert featuring a buttery, flaky crust filled with a spiced apple filling. Made with simple ingredients like apples, cinnamon, nutmeg, and allspice, this large-format pie is perfect for serving a crowd or enjoying leftovers. The slab shape makes it easy to bake on a jelly roll pan and slice into squares for sharing.

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 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 sweetness)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

For Topping

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

Make the crust: In a large wide bowl, measure the flour and whisk in the sugar and salt. Toss in the cold cubed butter and coat with flour. Using fingers (or two knives/pastry blender), mash the butter into small pea-sized pieces until the mixture is crumbly but uniform.
Add water and form dough: Stir in ½ cup cold water with a spatula until absorbed and dough begins to come together. If still dry, add remaining water tablespoon by tablespoon until dough forms a soft, loose ball. Divide dough into two pieces, one slightly larger for the bottom crust. Shape each into a rectangle about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
Prepare the filling: In a very large bowl, toss the apple chunks with lemon juice to prevent browning. In a medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over apples and toss well to coat evenly.
Preheat oven and prepare pan: Heat the oven to 375° F. Line a 10×15×1-inch baking sheet or similar jelly roll pan with parchment paper. If pan is smaller, dough leftovers are normal and fine.
Roll out bottom crust: On a floured surface, roll the larger dough piece into an 18×13-inch rectangle. Transfer to pan, draping edges over sides. Gently push dough into corners and sides. Refrigerate or freeze to keep dough cold while rolling out top crust.
Assemble pie: Roll smaller dough piece into a 16×11-inch rectangle. Remove pan from fridge/freezer, pour apple filling and juices evenly over bottom crust. Cover with top dough sheet. Trim edges so both top and bottom hang about ¾ inch over pan edges and firmly seal with fingers.
Add topping and vent: Brush top crust with heavy cream or egg wash. Using a sharp knife, cut many 1-inch slits in dough to allow steam to escape during baking. Place the assembled pan on a larger baking sheet to catch any drips.
Bake and cool: Bake for 40-45 minutes until top crust is golden brown and filling bubbles through slits. Cool on a wire rack for at least 45 minutes before slicing and serving to set the filling.

Notes

Keep all dough ingredients very cold for a flaky crust.
Adjust sugar quantity in filling based on the sweetness of your apples.
Use a large baking sheet under the pie pan while baking to catch any overflow.
Allow the pie to cool completely to let the filling thicken for easier slicing.
The slab pie format is excellent for serving large groups and can be cut into squares.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple slab pie, apple pie, slab pie, apple dessert, autumn dessert, spiced apple pie, holiday pie