Homemade Apple Slab Pie Recipe

Apple Slab Pie

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)

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.

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.

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.

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.

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.

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.

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.

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.


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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