Delicious Apple Slab Pie (Printable)

Golden flaky crust filled with spiced apples in a convenient slab format. Perfect for feeding crowds at family gatherings and celebrations.

# What You'll Need:

→ For the Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (12 tablespoons)
05 - 1/2 cup ice water, plus additional as needed

→ For the Apple Filling

06 - 8 medium apples (Granny Smith, Honeycrisp, or mix), peeled, cored, and sliced (approximately 2 1/2 lbs)
07 - 2/3 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons freshly squeezed lemon juice

→ For Assembly

14 - 1 large egg, beaten for egg wash
15 - 1 tablespoon whole milk
16 - Coarse sugar for sprinkling (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until coarse crumbs form. Gradually add ice water, mixing just until dough comes together. Divide dough into two portions, making one piece slightly larger for the bottom crust.
03 - On a lightly floured surface, roll out the larger dough portion to fit the bottom and sides of the prepared baking sheet. Carefully transfer dough to pan, pressing evenly into corners and up the sides.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss until apples are evenly coated.
05 - Pour apple mixture evenly over the bottom crust. Roll out remaining dough and place over apples. Trim excess dough, pinch edges to seal top and bottom crusts together, and cut several small slits in the top crust to allow steam to escape during baking.
06 - Whisk together egg and milk in a small bowl. Brush mixture evenly over the top crust. Sprinkle with coarse sugar if desired for added texture and sweetness.
07 - Bake for 35 to 40 minutes, or until the crust is deep golden brown and the filling is bubbling actively through the steam vents.
08 - Allow pie to cool for at least 30 minutes before slicing into squares. This resting period helps the filling set for cleaner cuts. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Feeds a crowd without needing multiple pie dishes
  • The rectangular shape means more crispy edges to go around
  • Apple filling stays perfectly tender without getting mushy
02 -
  • Cold butter is non-negotiable here, warm butter means no flakes
  • The cornstarch amount is exact, too little and you have soup, too much and you get glue
  • That cooling period is actually part of the cooking process, slicing too early ruins all your hard work
03 -
  • Use a mix of at least two apple varieties for the most complex flavor
  • Chill the rolled-out crust in the pan for 15 minutes before adding filling to prevent shrinking
  • Place the baking sheet on a preheated baking stone for the crispest bottom crust

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