Introduction

Apple slab pie is a delightful twist on classic apple pie, baked in a large rectangular pan perfect for sharing. With a buttery, flaky crust and a cozy spiced apple filling, it’s an ideal dessert for gatherings or a comforting treat at home.

A golden brown rectangular pie with a flaky, crinkled top crust divided into three long rows is shown on a white marbled surface. The pie crust edges are slightly raised and thicker, enclosing the apple filling inside, which is visible through the cracks of the pastry. The filling is light brown with chunks of cooked apples, appearing soft and juicy. On the right side, a metal pie server is partially inserted under the crust, ready to lift a slice. The tray holding the pie is metal and fits snugly around the pie edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water
3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

Step 1: To make the crust, whisk the flour, sugar, and salt in a large wide bowl. Toss in the cold butter cubes and coat with flour. Using your fingers, mash the butter into smaller pieces about the size of peas until the mixture is crumbly and uniform.
Step 2: Stir in ½ cup cold water with a spatula until absorbed and the dough begins to come together. Add extra water one tablespoon at a time if needed. Bring the dough together by hand into a soft ball. Divide into two pieces, one slightly larger.
Step 3: Shape each dough piece into a rectangular block about 1 inch thick, wrap in plastic, and chill for at least 2 hours.
Step 4: For the filling, toss apple chunks with lemon juice in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in another bowl. Sprinkle over apples and toss to coat.
Step 5: Preheat oven to 375° F. Line a 10×15×1-inch baking sheet with parchment paper.
Step 6: Roll out the larger dough piece into an 18×13-inch rectangle on a floured surface. Transfer to the pan and push gently into corners, letting edges hang over. Chill while rolling out the second dough piece into a 16×11-inch rectangle.
Step 7: Remove pan from fridge and pour apple filling onto the bottom crust. Drape the second dough sheet over the filling, trim edges to hang about ¾ inch over the pan, and seal edges tightly with your fingers.
Step 8: Brush the top crust with heavy cream or egg wash. Cut several 1-inch slits in the dough to vent steam. Place the sheet pan on a larger baking sheet to catch any drips.
Step 9: Bake for 40 to 45 minutes until the crust is golden and filling bubbles through the slits. Cool on a wire rack for at least 45 minutes before slicing and serving.

Tips & Variations

Use a mix of tart and sweet apples for balanced flavor and texture.
Freeze leftover dough for up to 3 months for quick future pies.
For a glossy top crust, brush with an egg wash made from 1 egg beaten with 1 tbsp water instead of cream.
Add ½ cup chopped walnuts or pecans to the filling for crunch.

Storage

Store leftover slab pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a preheated oven at 300° F for 10–15 minutes or in a microwave for 20–30 seconds. Cooling the pie completely before storing helps maintain crust texture.

How to Serve

A close-up image shows a square piece of pie being lifted by a woman's hand using a shiny pie server. The pie has two visible layers: a golden-brown, flaky top crust with a rough, crumpled texture, and a soft, slightly translucent filling that appears light brown, peeking through the middle layer. The pie is in a metal baking tray with slightly rounded edges, and the tray sits on a white marbled surface. In the bottom right corner, part of a white plate with small brown dots is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this pie?

Fresh apples are best for texture, but if using frozen, thaw and drain them well to avoid excess moisture in the filling.

How do I keep the crust flaky?

Keep your butter and water very cold, don’t overmix the dough, and chill it well before rolling out. This prevents the butter from melting too soon and keeps the crust tender and flaky.