For the Crust:
3 cups (375g) all-purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water
For the Filling:
6 cups apples, peeled, cored, and thinly sliced (use a mix like Granny Smith + Honeycrisp)
¾ cup granulated sugar
¼ cup brown sugar
2 tbsp all-purpose flour (to thicken)
1 tsp ground cinnamon
¼ tsp nutmeg (optional)
1 tbsp lemon juice (to prevent browning)
For the Finish:
1 egg, beaten (for egg wash)
1 tbsp raw sugar or coarse sugar (for sparkle)
🍳 Instructions
Make the crust
In a large bowl, mix flour and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until the dough comes together.
Divide into two uneven portions: one ⅔, one ⅓.
Flatten into discs, wrap in plastic, and chill for 30 minutes.
Prep the filling
In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, and lemon juice. Set aside.
Preheat oven & prep pan
Preheat oven to 375°F (190°C).
Line a 10×15-inch rimmed baking sheet with parchment paper.
Roll out the crust
On a floured surface, roll the larger dough disc into a 12×17-inch rectangle.
Carefully transfer to the baking sheet, pressing gently into the corners.
Trim edges if needed.
Add the filling
Spread apple mixture evenly over the crust, leaving a 1-inch border.
Top it off
Roll the smaller dough disc into a 10×13-inch rectangle.
Place over the apples.
Crimp edges with a fork or fold and press to seal.
Cut 4–5 slits in the top for steam to escape.
Glaze & bake
Brush the top with beaten egg.
Sprinkle with coarse sugar.
Bake for 40–45 minutes, until golden brown and filling is bubbling.
Cool 15–20 minutes before slicing.
Serve
Cut into squares or rectangles.
Serve warm — à la mode is highly encouraged!
🍹 For extra flavor, add a splash of vanilla or a pinch of cardamom to the filling.
✅ Tips for the Best Slab Pie
Use
cold butter and ice water
Creates flaky layers
Don’t overfill
Prevents bubbling over
Chill the dough
Easier to roll and less shrinkage
Use a mix of apples
Tart + sweet = balanced flavor
Let it rest before cutting
Helps filling set and prevents sogginess
🔄 Easy Variations to Try
Caramel Apple
Drizzle with caramel before serving
Cheddar Crust
Add ½ cup shredded sharp cheddar to the dough
Berry-Apple Mix
Add 1 cup fresh cranberries or raspberries
Oat Crumble Top
Skip top crust — use a streusel topping instead
Mini Slab Pies
Bake in smaller pans for portion control
❓ Frequently Asked Questions
❓ Can I use store-bought pie crust?
Yes! Use 2–3 pre-made crusts and patch them together for full coverage.
❓ Can I make it ahead?
Yes! Bake, cool, and refrigerate for up to 3 days — reheat at 350°F for 15 minutes.
❓ Can I freeze it?
Absolutely! Wrap tightly and freeze for up to 3 months. Reheat from frozen at 350°F.
❓ Can I make it gluten-free?
Yes — use a 1:1 gluten-free flour blend for both crust and filling.
Final Thoughts
You don’t need a pie plate or perfect pastry skills to make a dessert that tastes like home.
With Apple Slab Pie, you get all the flaky crust, spiced apples, and golden finish — in a format that’s easier, faster, and made for sharing.
So next time you’re feeding a crowd…
skip the pie tin.
Grab a sheet pan.
And bake up a dessert that says:
“There’s plenty for everyone.”
Because the best pies aren’t always round —
they’re square, simple, and shared with joy. 🍏💛
