Apple Slab Pie

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This Apple Slab Pie recipe is a fun twist on classic apple pie. Made with a rich, buttery crust, a baked apple filling, and a sweet cream topping, it's baked on a single sheet and sliced into squares. One batch makes enough to feed a crowd, and is perfect for holiday parties, family gatherings, picnics, and potlucks!

Prep Time45

Cook Time40

Chilling time2

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: apple slab pie, apple slab pie recipe, slab apple pie

Servings: servings

Calories: 414kcal

Author: Kasey Schwartz

Equipment

10x15x1 pan
Mixing bowls
Measuring cups
measuring spoons
peeler
cutting board and knife
Rubber spatula
roling pin

Ingredients

Pie crust

4 cups flour
1 1/2 teaspoons salt
1 1/2 cups cold butter, grated
3/4 cup cold water

Apple pie filling

8 apples, peeled and sliced
2 Tablespoons lemon juice
2/3 cup brown sugar
3 Tablsepoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping

2 Tablespoons heavy cream
2 Tablespoons sugar

Instructions

Start by making the crust for the apple pie. Add the flour and salt to a large bowl. Then, use a large box grater to grate the cold butter into the flour. Once all the butter is in the bowl, use your hands to rub the butter into the flour until the mix resembles small crumbles.
4 cups flour, 1 1/2 teaspoons salt, 1 1/2 cups cold butter, grated
Add the cold water to the bowl, and mix well. Use your hands to blend the dough until it forms a loose ball. Add a little more water if the mix is too dry or a little more flour if it is too wet.
3/4 cup cold water
Divide the dough into two balls, one a little bit larger than the other. Wrap both balls in plastic wrap. Then, gently pat them both into the shape of a rectangle. It doesn’t need to be perfect, but having the rough rectangle shape will help you roll the dough later.
Refrigerate the dough for 2 hours.
While the dough chills, make the apple pie filling. Add all of the ingredients for the filling to a large bowl, and toss to combine and coat the apples.
8 apples, peeled and sliced, 2 Tablespoons lemon juice, 2/3 cup brown sugar, 3 Tablsepoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2 Tablespoons heavy cream, 2 Tablespoons sugar
Preheat the oven to 375ºF. Cut a piece of parchment paper into a 10x15” rectangle, and put it in the bottom of a 10x15x1 inch baking sheet tray.
Roll the larger rectangle of dough out on a floured surface. Roll the dough into a rectangle that is about 18x13 inches. Place the rectangle into the prepared pan. The dough will hang over the edges of the pan on all sides.
Pour the apple filling and all the juice on top of the dough in the pan. It will seem like a lot, but it will cook down and shrink.
Roll out the second dough into a 16x11 rectangle. Place this dough on top of the apples, covering the whole pan. Seal the edges of the dough, pinching the top crust and the bottom crust together with your fingers.
Brush the top crust with the heavy cream. Then, sprinkle the top with the sugar. Make a few slits in the top of the pie crust to allow steam to escape while the pie bakes.
Bake the slab pie in the oven to bake for 40 minutes. I like to put a second empty tray under the pie on the lower rack in the oven to catch any juices that may bubble over.
The top crust will be golden brown when done, and the pie juices will be bubbling out of the slits in the top crust.
Remove the pie and let it cool for at least 25 minutes before slicing and serving.

Notes

Use a mix of apples for a complex flavored pie.
You Can use pre-made pie crusts rather than making your own homemade crust. You will need two frozen, thawed pie crusts. Try to gently roll each thawed crust into a rectangle, making it about the same dimensions as directed in the recipe. Work your way from the center of the round crust toward the edges as you roll to make that rectangular shape. Using pre-made crust is a great way to save time!

Nutrition