This massive apple slab pie is baked in a jelly-roll pan. It’s perfect for feeding a crowd! Think Fourth of July, Thanksgiving, or even Christmas!
I’m slowly starting to get the hang of this whole pie thing. It’s not everyday that I make pie. One, it’s super time-consuming, two, it makes way too much for our little family, and three, it’s more of a special occasion dessert to me. With that said, I am trying to make a few of them throughout the year when fruit is seasonal or holidays are approaching. Since everyone in my family LOVES apple pie, I thought it would be fun to take my classic apple pie and turn it into a crowd-pleasing slab pie.
I used two varieties of apples: Granny Smith and Honeycrisp. The combination gives this pie a sweet and tart flavor, which I really enjoy. If you prefer your pie one way or the other, by all means, stick with your favorite kind of apple! Peel them, slice them up (I like just slightly thicker than ⅛-inch), then cut them into ½-inch chunks.
For the crust I highly recommend using my favorite quick and easy method: the food processor. If you have one, it’ll save you time and it’ll keep your ingredients extra cold. If you don’t have one, you can definitely go the traditional route and cut in your butter with a pastry blender. Either method works!
Once your dough has chilled, roll int out into two rectangles. One will be slightly larger than the other. The bigger one will form the bottom of the crust (it’ll need to be big enough to go up the sides of the pan and over the edge), and the smaller one will form the top of the crust. Press the apples into the bottom of the crust, then gently place the top on. Fold the edges over and crimp with a fork.
If you plan on serving this for a holiday, you can always get creative and cut out the extra dough with mini cookie cutters. Stars for the Fourth of July, leaves and apples for Thanksgiving, etc. Just arrange them around the edges of the pie, then brush with the egg wash. Sprinkle with turbinado sugar (sugar in the raw) for added sweetness, crunch and sparkle.
Bake for 40-45 minutes or until the crust is golden brown and the apples are tender. Let the pie rest for 20-30 minutes before you cut into it, allowing the juices to thicken in the filling. Serve it up with a scoop of vanilla ice cream or a dollop of freshly whipped cream. This perfectly spiced apple slab pie is sure to be the talk of your next big gathering!
Apple Slab Pie Recipe
For the Crust
- 3 3/4 cup all purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp kosher sea salt
- 1 1/2 cup unsalted butter - cold
- 3/4 cup +2 tbsp water - ice cold
For the Filling
- 8 cup apples* - (a variety works best), peeled, and cut into 1/2-inch chunks about 1/8-inch thick
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 5 tbsp all purpose flour
- 2 tbsp unsalted butter - melted
- 1 tbsp lemon juice - fresh
- 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp apple pie spice
For the Topping
- 1 egg
- 1 tbsp heavy cream
- 3 tbsp turbinado sugar - optional
- In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for AT LEAST 30 minutes (chill overnight or in the freezer for up to 3 months).
- In a large mixing bowl, toss apples with the sugars, butter, lemon juice, vanilla, cinnamon, nutmeg, and apple pie spice. Set aside.
- Preheat oven to 375 degrees. Line the bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper.
- On a lightly floured surface, roll one of the dough halves (the larger one if you have one) into an 18x3-inch rectangle. Transfer to the prepared sheet or pan. Drape some of the overhang in so that the dough fills the inner edges and corners. Trim excess pastry even with the outer edge of the pan.
- Pour in the apple mixture over and spread evenly (I like to gently flatten it with a spoon or spatula).
- Roll the second of dough half into a 16x11-inch rectangle. Drape over the filling and fold the bottom crust’s overhang over the edges sealing them together. Use a fork to crimp the edges. Using a sharp knife, cut slits over the top of the crust, making sure to go all the way through the top crust.
- In a small bowl, whisk together the egg and heavy cream. Using a pastry brush, brush the wash over the top and edges of the crust. Sprinkle with turbinado sugar, if desired.
- Place in the oven and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let stand for 20-30 minutes before serving. Serve with vanilla ice cream, if desired.