This Apple Slab Pie is a crowd-pleasing dessert that combines tender, spiced apples with a buttery, flaky crust. Its sheet pan size makes it perfect for serving at holiday gatherings or family dinners. Every bite captures the essence of autumn with warm spices and sweet apples!
Why You’ll Love This Recipe
- Perfect for a Crowd: Larger than a standard pie, it’s great for feeding a group.
- Rich, Flaky Crust: The buttery crust complements the tender apple filling beautifully.
- Seasonal Flavors: Packed with classic spices like cinnamon, nutmeg, and allspice.
Ingredients
For the Crust:
- 3¾ cups (470 grams) all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 3 sticks (12 oz or 340 grams) unsalted butter, cubed and cold
- ¾ cup cold water
For the Apple Filling:
- 3½ to 4 pounds apples (peeled, cored, and cut into ½-inch pieces, approximately 10 cups)
- Juice of 1 lemon
- ⅔ to ¾ cup sugar (adjust to apple sweetness)
- 3 tablespoons cornstarch
- 1 rounded teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
To Finish:
- 2 tablespoons heavy cream OR
- 1 egg combined with 1 tablespoon water (for brushing)
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes and toss to coat them in the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles pea-sized crumbs.
- Gradually add the cold water, stirring gently until the dough comes together. Do not overmix.
- Divide the dough into two portions, making one slightly larger than the other. Shape each portion into a 1-inch-thick rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Step 2: Prepare the Filling
- In a large bowl, toss the apple pieces with lemon juice to prevent browning.
- In a separate bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and stir until evenly coated.
Step 3: Assemble the Pie
- Preheat your oven to 375°F (190°C). Line a 10×15×1-inch baking sheet with parchment paper.
- On a lightly floured surface, roll out the larger portion of dough into an 18×13-inch rectangle. Gently transfer it to the baking sheet, letting the edges drape over the sides. Refrigerate the pan while rolling out the second dough portion into a 16×11-inch rectangle.
- Spread the apple filling evenly over the bottom crust, including the juices. Cover the filling with the second dough rectangle. Trim any excess dough and seal the edges by crimping or pressing with a fork.
- Brush the top crust with heavy cream or the egg-water mixture. Cut several 1-inch slits in the top to allow steam to escape.
Step 4: Bake the Pie
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and cool on a wire rack for at least 45 minutes before slicing.
Kitchen Equipment Needed
- Large mixing bowls
- Pastry blender or two knives
- 10×15×1-inch baking sheet
- Rolling pin
- Wire rack
Serving and Storage Tips
Serving Suggestions: Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Storage: Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven.
Recipe Variations
- Caramel Apple Slab Pie: Drizzle caramel sauce over the filling before adding the top crust.
- Mixed Fruit: Combine apples with pears or cranberries for a unique flavor.
- Spiced Topping: Sprinkle a mixture of sugar and cinnamon over the top crust before baking for added sweetness.
Helpful Notes
- Choose the Right Apples: Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Cold Butter is Key: Keeping the butter cold ensures a flaky crust. Chill the dough and tools for best results.
- Don’t Skip the Slits: Cutting slits in the top crust allows steam to escape, preventing a soggy pie.
Tips from Well-Known Chefs
Ina Garten’s Crust Tip: Add a splash of apple cider vinegar to the crust dough for extra tenderness.
Martha Stewart’s Pie Advice: Use a ruler when rolling out the dough to ensure even sizing for a perfect fit.
Frequently Asked Questions
Can I use pre-made pie crust?
Yes, store-bought crust can be used to save time. Roll it out to fit the dimensions of the pan.
What’s the best way to transfer rolled-out dough?
Gently roll the dough onto your rolling pin, then unroll it over the pan.
Can I prepare this pie ahead of time?
Yes, assemble the pie and refrigerate it for up to 24 hours before baking.
What if my crust starts to brown too quickly?
Cover the edges with foil or a pie shield to prevent over-browning.
Can I reduce the sugar in the filling?
Yes, adjust the sugar based on the natural sweetness of your apples.
This Apple Slab Pie is a timeless dessert that’s sure to impress with its flaky crust, tender apple filling, and warming spices. Enjoy the comforting flavors of fall in every slice!
Classic Apple Slab Pie
Ingredients
For the Crust:
- 3 ¾ cups 470 grams all-purpose flour
- 1 ½ tablespoons sugar
- 1 ½ teaspoons salt
- 3 sticks 12 oz or 340 grams unsalted butter, cubed and cold
- ¾ cup cold water
For the Apple Filling:
- 3 ½ to 4 pounds apples peeled, cored, and cut into ½-inch pieces, approximately 10 cups
- Juice of 1 lemon
- ⅔ to ¾ cup sugar adjust based on apple sweetness
- 3 tablespoons cornstarch
- 1 rounded teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
To Finish:
- 2 tablespoons heavy cream OR
- 1 egg combined with 1 tablespoon water for brushing
Instructions
- Step 1: Prepare the Crust
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes and toss them in the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles pea-sized crumbs.
- Gradually add the cold water, mixing just until the dough comes together. Avoid overworking the dough to keep it tender.
- Divide the dough into two portions, one slightly larger than the other. Shape each portion into a rectangle about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Step 2: Prepare the Filling
- In a large bowl, toss the apple pieces with the lemon juice to prevent browning.
- In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Sprinkle the sugar-spice mixture over the apples and stir until the apples are evenly coated. Set aside.
- Step 3: Assemble the Pie
- Preheat the oven to 375°F (190°C). Line the baking sheet with parchment paper.
- Roll out the larger dough portion into an 18×13-inch rectangle on a lightly floured surface. Carefully transfer the dough to the baking sheet, allowing the edges to drape over the sides. Refrigerate the baking sheet while rolling out the smaller dough portion into a 16×11-inch rectangle.
- Retrieve the baking sheet from the refrigerator and evenly spread the apple filling over the crust, including the juices.
- Cover the filling with the second dough rectangle. Trim any excess dough and seal the edges firmly by pressing with a fork or pinching them together.
- Brush the top crust with heavy cream or the egg-water mixture. Cut several 1-inch slits in the top to allow steam to escape.
- Step 4: Bake the Pie
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool on a wire rack for at least 45 minutes before slicing.
Notes
- Apple choice: Granny Smith, Honeycrisp, or a mix of tart and sweet apples work best.
- Keep it cold: Ensure the butter and water for the crust stay cold to achieve maximum flakiness.
- Prevent sogginess: If your apples are extra juicy, toss them with an additional tablespoon of cornstarch.
- Make ahead: The dough can be prepared and refrigerated up to 2 days in advance or frozen for up to 3 months.