Homemade Apple Slab Pie Recipe

Apple slab pie is a larger, rectangular version of traditional apple pie. It’s ideal for serving a crowd and offers a perfect balance of flaky crust, spiced apple filling, and a golden-brown topping.

Ingredients

For the Pie Crust

• 4 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 ½ cups (3 sticks) cold unsalted butter, cubed
• ¾ cup ice-cold water

For the Apple Filling

• 8 cups apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 tablespoons lemon juice
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract

For the Topping

• 1 egg, beaten (for egg wash)
• 2 tablespoons coarse sugar (for sprinkling)

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Step 1: Preparing the Pie Dough

1. Combine the dry ingredients
   • In a large bowl, whisk together flour and salt.
2. Cut in the butter
   • Use a pastry cutter or your fingers to work the cold butter into the flour until the mixture resembles coarse crumbs.
3. Add cold water
   • Gradually pour in the ice-cold water, mixing with a fork until the dough begins to hold together.
4. Knead and chill
   • Lightly knead the dough on a floured surface, then divide it into two equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour.

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Step 2: Making the Apple Filling

1. Prepare the apples
   • Peel, core, and slice the apples into ¼-inch thick slices.
2. Coat the apples
   • In a large bowl, mix the apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Let sit for 15 minutes to release juices.
3. Thicken the filling
   • Stir in cornstarch and vanilla extract. This helps create a thick, gooey filling as the pie bakes.

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Step 3: Assembling the Apple Slab Pie

1. Preheat oven to 375°F (190°C)
   • Line a rimmed baking sheet with parchment paper.
2. Roll out the dough
   • On a floured surface, roll out one portion of the dough into a rectangle about 2 inches larger than your baking sheet.
3. Transfer the dough
   • Carefully place the dough into the prepared baking sheet, pressing it into the edges. Trim any overhang.
4. Add the filling
   • Evenly spread the apple mixture over the crust.
5. Top with the second crust
   • Roll out the second portion of dough and place it over the apples. Trim excess and crimp the edges together with a fork.
6. Cut slits
   • Using a sharp knife, make small slits in the top crust to allow steam to escape.

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Step 4: Baking the Pie

1. Brush with egg wash
   • Use a pastry brush to coat the top crust with a beaten egg for a golden finish.
2. Sprinkle sugar
   • Add a sprinkle of coarse sugar for extra crunch.
3. Bake
   • Place the pie in the oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
4. Cool before serving
   • Allow the pie to cool for at least 30 minutes before slicing.

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Step 5: Serving and Storing

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for extra indulgence.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap slices individually and freeze for up to 3 months.

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Common Mistakes & Troubleshooting

Why is my pie crust soggy?

• Make sure the filling isn’t too watery. Drain excess juice before assembling.
• Bake at the correct temperature to allow the bottom crust to cook through.

Why is my crust too tough?

• Overmixing the dough can develop too much gluten, making the crust chewy.
• Use cold butter and minimal kneading.

Why is my filling runny?

• Cornstarch is crucial for thickening. Ensure you’ve used enough thickener.
• Let the pie cool before slicing so the filling can set properly.

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Recipe Variations

1. Apple Crumble Slab Pie

• Instead of a top crust, use a streusel topping made of:
  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
• Mix until crumbly and sprinkle over the apples before baking.

2. Caramel Apple Slab Pie

• Add ½ cup caramel sauce to the filling for extra sweetness.
• Drizzle additional caramel on top before serving.

3. Gluten-Free Apple Slab Pie

• Use gluten-free all-purpose flour in place of regular flour.
• Add 1 teaspoon xanthan gum to help bind the dough.

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Frequently Asked Questions

What apples are best for this recipe?

• Granny Smith: Tart, holds shape well.
• Honeycrisp: Slightly sweet, crisp.
• Golden Delicious: Mild, soft texture.

Can I make this ahead of time?

Yes! Prepare the dough and filling separately and store them in the fridge overnight. Assemble and bake when ready.

Do I need to peel the apples?

For a smoother texture, peeling is best. However, leaving the skin on adds fiber and rustic appeal.

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Final Thoughts

Apple slab pie is a crowd-pleasing dessert perfect for gatherings, holidays, or a simple weekend treat. By following these detailed steps, you’ll achieve a flaky, golden crust with a spiced apple filling that’s both comforting and delicious.

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