The Easiest Apple Slab Pie Recipe for Delightful Family Gatherings

Craving a crowd-pleasing apple slab pie that reimagines traditional dessert expectations?

Rectangular baking brings a modern twist to beloved fruit-filled pastry traditions.

Bold bakers appreciate this generous dessert’s ability to feed multiple hungry guests with minimal fuss.

Sweet, caramelized apples nestled between layers of crisp, tender pastry create an irresistible sensory experience.

Spices like cinnamon and nutmeg infuse each bite with comforting warmth and nostalgic charm.

Rustic yet elegant, this pie style breaks free from conventional round shapes while maintaining classic flavor profiles.

The golden, flaky crust promises a delectable canvas for seasonal fruit abundance.

Apple Slab Pie: A Crowd-Pleasing Dessert for Fall

• Craft a Crowd-Pleasing Dessert: This apple slab pie delivers maximum flavor with minimal fuss, perfect for feeding a hungry group without spending hours in the kitchen.
• Enjoy Textural Harmony: Experience the delightful contrast between flaky, buttery crust and soft, spiced apple filling that melts in your mouth with every bite.
• Bake with Seasonal Simplicity: Celebrate fall's bounty by transforming fresh apples into a rustic, comforting dessert that captures the warmth of home baking in one easy-to-serve rectangular pan.

What You Need to Make Apple Slab Pie

• All-Purpose Flour: Essential base for creating a flaky, tender pie crust with classic texture.
• Sugar: Adds subtle sweetness and helps with browning of the crust.
• Salt: Enhances overall flavor and balances the sweetness.
• Unsalted Butter: Provides rich flavor and creates layers in the crust, best when cold and high-quality.

• Apples: Crisp, firm baking varieties like Granny Smith or Honeycrisp work best for maintaining shape and providing tartness.
• Lemon Juice: Prevents apple browning and adds bright, tangy flavor to the filling.
• Granulated Sugar: Sweetens the filling and helps create a glossy, thick sauce.
• Cornstarch: Thickens the apple juices, preventing a runny filling.
• Ground Cinnamon: Warm, classic spice that complements apples natural sweetness.
• Ground Nutmeg: Adds depth and warm, slightly nutty undertone to the filling.

• Water: Helps bind the pie crust ingredients and create a smooth dough.

How to Bake the Perfect Apple Slab Pie

Step 1: Prepare the Flaky Pie Crust

In a large mixing bowl, combine flour, sugar, and salt. Cut cold butter into small pieces and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until the dough comes together. Divide the dough into two portions, wrap in plastic, and refrigerate for at least 1 hour to allow the butter to firm up.

Step 2: Create Delicious Apple Filling

• Granulated sugar
• Cornstarch
• Ground cinnamon
• Nutmeg
• A pinch of salt

Gently toss the apple slices with the sugar mixture, ensuring even coating.

Step 3: Assemble and Roll Out the Pie

Preheat the oven to 375°F. Remove chilled dough from the refrigerator. On a lightly floured surface, roll out the first portion of dough into a large rectangle. Transfer to a baking sheet or rectangular pan. Spread the prepared apple filling evenly across the bottom crust.

Step 4: Add the Top Crust and Seal

Roll out the second portion of dough. Carefully place it over the apple filling. Trim the edges and crimp to seal, creating a decorative border. Cut a few small slits on top to allow steam to escape.

Step 5: Bake to Golden Perfection

Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust turns golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.

Step 6: Cool and Serve

Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set and makes slicing easier. Serve at room temperature, optionally topped with vanilla ice cream or whipped cream.

Tips for the Best Apple Pie Crust

• Chill Dough Thoroughly: Refrigerate pie crust for at least 1 hour to ensure a flaky, tender texture that prevents shrinking during baking.
• Select Firm Apples: Use a mix of Granny Smith and Honeycrisp for balanced sweetness and a perfect balance of tartness and structure.
• Create Lattice Top Carefully: Weave strips of dough evenly to allow steam to escape and create a beautiful, professional-looking pie surface.
• Prevent Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture and maintain a crisp base.
• Glaze for Shine: Brush the top crust with an egg wash and sprinkle coarse sugar for a golden, sparkling finish that adds extra crunch and visual appeal.

Storing and Reheating Apple Slab Pie

• Refrigerator Storage: Wrap leftover apple slab pie tightly with plastic wrap or aluminum foil to maintain freshness. Properly sealed, the pie will stay delicious in the refrigerator for up to 4 days, keeping its flavor and texture intact.
• Freezing Method: Slice the cooled pie into individual portions before freezing. Place each slice on a baking sheet, freeze until solid, then transfer to a freezer-safe container or ziplock bag. Frozen apple slab pie can last up to 3 months without losing its delectable taste.
• Reheating Technique: Restore the pie's crispy crust by warming slices in a preheated oven at 350°F for 10-15 minutes. Avoid microwaving, which can make the crust soggy.

Pair Your Apple Slab Pie with These Desserts

• Pair with Warm Vanilla Chai: Brew a fragrant chai tea with steamed milk, complementing the pie's warm spices and sweet apple notes.
• Match with Aged Cheddar Cheese: Serve a slice of sharp, aged cheddar alongside the pie to balance its sweetness with a tangy, creamy counterpoint.
• Enhance with Caramel Bourbon Whipped Cream: Whip heavy cream with a splash of bourbon and drizzle of caramel sauce, creating a luxurious topping that elevates the dessert's rich flavors.
• Accompany with Cinnamon Ice Cream: Scoop homemade or premium cinnamon ice cream next to the pie, adding a cool, creamy contrast to the warm, spiced apple filling.

Fun Variations to Try with Apple Slab Pie

• Rustic Berry Blend: Swap apples with a mix of fresh raspberries, blackberries, and blueberries for a vibrant summer version. Adjust sugar levels to match berry sweetness and reduce cornstarch slightly.
• Caramel Pecan Spin: Drizzle homemade caramel sauce between apple layers and sprinkle chopped pecans for added crunch and rich flavor. Brush top crust with egg wash for golden shine.
• Maple Spice Edition: Replace sugar with pure maple syrup and increase cinnamon and nutmeg quantities. Add a touch of ground ginger for warmth and complexity. Finish with maple glaze after baking.
• Gluten-Free Option: Use alternative flour blend like almond and rice flour for crust. Ensure butter is cold and handle dough gently to maintain flaky texture. Serve with dairy-free vanilla ice cream for complete experience.

Apple Slab Pie Recipe

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• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Midwestern Apple Slab Pie brings rustic charm to classic dessert traditions with its generous sheet pan proportions. Buttery pastry cradles spiced apple slices, promising delightful crunch and sweet comfort you’ll savor to the last delectable bite.

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Ingredients

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Main Ingredients:

• 10 cups apples, peeled, cored, and chopped into approximately ½-inch chunks (3.5 to 4 pounds)
• 3 ¾ cups all-purpose flour
• 3 sticks unsalted butter, cubed and kept very cold (12 ounces or 340 grams)

Sweeteners and Thickeners:

• ⅔ to ¾ cup sugar
• 3 tablespoons cornstarch
• 1 ½ tablespoons sugar
• 1 squeeze of lemon juice

Spices and Seasonings:

• 1 rounded teaspoon ground cinnamon
• 1 ½ teaspoons table salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon table salt

Finishing Ingredients:

• 2 tablespoons heavy cream or 1 beaten egg with 1 tablespoon water
• ¾ cup very cold water

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Instructions

1. Prepare the pastry foundation by combining all-purpose flour, granulated sugar, and salt in a large mixing bowl. Use a pastry cutter or cold butter knife to incorporate chilled unsalted butter until the mixture resembles coarse breadcrumbs with small pea-sized clusters.
2. Gradually drizzle ice-cold water into the flour mixture, gently folding and pressing until a cohesive dough forms. Divide the dough into two equal portions, shape into flat discs, wrap in plastic film, and refrigerate for approximately 1 hour to allow gluten to relax and butter to firm.
3. Wash, peel, and core crisp apples, then slice them into uniform thin wedges approximately 1/4 inch (0.6 centimeters) thick. Immediately toss apple slices with freshly squeezed lemon juice to prevent browning.
4. Create the apple filling by combining sliced apples with granulated sugar, cornstarch, ground cinnamon, nutmeg, and a pinch of salt. Gently mix to ensure even coating and let the mixture rest for 15 minutes to release natural fruit juices.
5. Preheat the oven to 375°F (190°C) and position the rack in the middle position. Remove chilled dough from refrigerator and roll out the bottom crust on a lightly floured surface, ensuring it covers the entire rectangular baking pan with slight overhang.
6. Transfer the rolled bottom crust to the baking pan, smoothing it into corners and edges. Spread the prepared apple filling evenly across the crust, creating a level surface.
7. Roll out the second dough disc and carefully place it over the apple filling. Trim excess dough, crimp edges to seal, and create decorative patterns if desired. Cut several small venting slits across the top crust to allow steam escape.
8. Brush the top crust with beaten egg and sprinkle with coarse turbinado sugar for additional texture and golden shine. Place the pie in the preheated oven and bake for 40-45 minutes until the crust turns golden brown and filling becomes bubbly.
9. Remove from oven and allow the apple slab pie to cool completely on a wire rack for at least 2 hours. This resting period helps the filling set and makes slicing easier. Serve at room temperature or slightly warm.

Notes

• Chilling the dough helps prevent shrinkage and creates a flakier crust texture.
• Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and structural integrity.
• Brushing the top crust with egg wash gives a beautiful golden-brown shine and helps seal the edges.
• Cut slits or create a decorative pattern on the top crust to allow steam to escape during baking.
• Consider serving with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400 kcal
• Sugar: 18g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 30mg