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Apple Slab Pie Recipe: The Perfect Dessert for Every Occasion

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This Apple Slab Pie recipe is the perfect way to make the classic apple pie in a large, shareable format that’s perfect for family gatherings, holidays, or potlucks. With a buttery, flaky crust and a filling made from tender, spiced apples, this pie is both easy to make and incredibly satisfying. Whether you’re a novice baker or an experienced one, this recipe will guide you to creating a beautiful and delicious dessert that everyone will love.

Ingredients

Scale

For the crust:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¼ cup granulated sugar
  • 6–8 tbsp ice water

For the filling:

  • 6 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 tbsp all-purpose flour
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces

For the egg wash:

  • 1 egg, beaten
  • 1 tbsp milk or water
  • Coarse sugar for sprinkling (optional)

Instructions

Preheat your oven to 375°F (190°C).

To make the crust, combine the flour and salt in a large mixing bowl. Add the cold butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs. Add the granulated sugar and stir to combine.

Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to form. Turn the dough out onto a lightly floured surface and divide it into two equal parts. Roll out one part into a large rectangle, about 10×15 inches, and carefully fit it into a greased 9×13-inch baking dish.

For the filling, place the sliced apples in a large bowl. In a separate bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss the apple slices in the sugar mixture until evenly coated.

Pour the apple mixture into the prepared crust, spreading it evenly. Dot the top with small pieces of butter.

Roll out the second portion of dough and place it over the apple filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape during baking.

For the egg wash, whisk together the beaten egg and milk (or water) and brush it over the top of the pie. Sprinkle with coarse sugar if desired.

Bake for 45-50 minutes or until the crust is golden brown and the apples are tender. If the crust begins to brown too quickly, cover the edges with foil and continue baking.

Allow the pie to cool for at least 30 minutes before serving.

Notes

  • Apples: Use a mix of tart and sweet apples for the best flavor balance. Granny Smith and Honeycrisp are ideal.

  • Butter: Make sure the butter stays cold throughout the process to achieve a flaky pie crust.

  • Spices: Feel free to experiment with additional spices like ginger or cloves if you want a more complex flavor.

  • Storage: This pie keeps well for several days, making it perfect for leftovers, and it can be frozen for longer storage.

Find it online: https://claradelish.com/apple-slab-pie-recipe-the-perfect-dessert-for-every-occasion/