Apple Slab Pie Recipe

A plate of homemade apple slab pie topped with with vanilla ice cream.

4.75 from 12 votes

Layers of sweet apples and cinnamon wrapped in golden pastry make this Apple Slab Pie a fall favorite, baked on a jelly roll pan for crisp edges and a soft, spiced center.

Prep Time1 10

Cook Time40

Total Time1 50

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 296kcal

Author: Andrea

Ingredients

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 teaspoon ground nutmeg
1/4 tsp apple pie spice

For the Topping

1 egg
1 tbsp heavy cream
3 tbsp turbinado sugar optional

Instructions

In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter. Place the mixture in the freezer for 30 minutes. Transfer the mixture to 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 until the dough begins to form a ball. Turn it out onto a floured surface and gently knead it into a ball. Divide into two, then form discs and wrap in plastic wrap. Refrigerate for AT LEAST 30 minutes (chill overnight or freeze for up to 3 months).
In a large mixing bowl, toss the apples with the sugars, butter, lemon juice, vanilla, cinnamon, nutmeg, and apple pie spice. Set aside.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the bottom of a 10x15x1-inch baking sheet or jelly-roll pan with parchment paper.
On a lightly floured work surface, use a rolling pin to roll one of the dough halves (the larger one, if you have one) into an 18x13-inch rectangle. Transfer to the prepared sheet or pan. Drape some of the overhangs inward so the dough fills the inner edges and corners. Trim excess pastry even with the outer edge of the pan.
Pour in the apple mixture and spread evenly (gently flatten it with a spoon or spatula for even layers).
Roll the second dough half into a 16x11-inch rectangle. Drape it over the filling and fold the bottom crust’s overhang over the top edges, sealing them together. Use a fork to crimp the edges. Using a sharp knife, cut slits into the top crust, making sure to go all the way through.
In a small bowl, whisk together the egg and heavy cream to make the egg wash. Using a pastry brush, lightly brush the egg 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.

Notes

*I prefer using Granny Smith & Honeycrisp.

-You can also make your crust the traditional way by cutting the butter into the flour mixture and then stirring in the water.

-Drizzle the leftover glaze on top by mixing 1/2 cup powdered sugar with 1–2 tablespoons milk and 1/8 teaspoon vanilla extract.

To STORE Apple Slab Pie leftovers, let it cool completely, then cover the pan tightly with foil or plastic wrap. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. To FREEZE, wrap individual slices or the entire pie (once cooled) in plastic wrap, then foil, and freeze for up to 3 months.

Thaw overnight in the fridge before reheating. REHEAT slices in the oven at 325 degrees Fahrenheit (165 degrees Celsius) until warmed through, about 10–15 minutes. Avoid microwaving if you want to keep the crust crisp.

Nutrition