Apple Slab Pie is a big, cozy dessert that’s perfect for sharing with family and friends. It’s packed with tender, cinnamon-spiced apple slices and wrapped up in buttery, flaky pie crust that gets crispy on the edges and soft in the middle. The way the apples and spices come together makes your kitchen smell amazing while it’s baking.
I love making this pie when I want something a little different from a regular round pie. The slab shape means there’s more crust and apple in every bite, and it’s so easy to cut into squares for everyone to grab their favorite size slice. Sometimes I sprinkle a little extra sugar on top before baking to add a sweet crunch that’s just perfect.
Serving this pie warm with a scoop of vanilla ice cream is my favorite way to enjoy it. It’s the kind of dessert that feels like a big hug on a chilly day. Whether it’s for a holiday, a weekend treat, or just because, Apple Slab Pie always brings a smile to the table and makes any day feel special.
Key Ingredients & Substitutions
Apples: I like using Granny Smith for tartness or Honeycrisp for sweetness. Mixing both gives great flavor. If you can’t find these, Fuji or Braeburn apples work well too.
Butter: Cold, unsalted butter is key for a flaky crust. If dairy-free, try solid coconut oil or vegan butter, but the texture may change a bit.
Spices: Cinnamon and nutmeg add warmth to the filling. If you don’t have nutmeg, a pinch of allspice or cloves can substitute nicely.
Flour: Using flour in the filling helps thicken the juices. You can swap with cornstarch for a clearer filling.
How Do You Make a Flaky Pie Crust? Tips for Success
The crust is the heart of a good slab pie. Here’s how to get it flaky and tender:
- Keep everything cold: butter, water, and your hands. This stops the butter from melting before baking, creating pockets that puff up.
- Cut butter into flour until you see small pea-sized pieces. These bits make the crust tender.
- Add ice water slowly, just until dough comes together—not too wet or sticky.
- Chill the dough for at least an hour. This helps relax gluten and makes rolling easier.
When rolling, lightly flour your surface and the rolling pin. Try not to overwork the dough or it can get tough. Press the dough gently into your pan to keep the layers intact.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for a slab pie and easy to cut into squares.
- Rolling pin – helps you roll the dough evenly for a nice crust thickness.
- Pastry cutter or fork – makes mixing butter into flour simpler without warming the butter too much.
- Mixing bowls – for preparing both the dough and the apple filling separately.
- Baking sheet – to catch any drips and keep your oven clean.
Flavor Variations & Add-Ins
- Stir in chopped walnuts or pecans for a crunchy texture that pairs well with apples.
- Add a pinch of ground ginger or cardamom to the apple mix for a warm, slightly spicy hint.
- Swap some apples for pears for a sweeter, softer filling.
- Mix in raisins or dried cranberries for a chewy, tart contrast inside the pie.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6-8 tbsp ice water
For the Filling:
- 6 large apples (Granny Smith or Honeycrisp), peeled, cored, thinly sliced
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp all-purpose flour (to thicken)
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This apple slab pie takes about 20 minutes to prepare, plus 1 hour chilling time for the dough. Baking will take around 50-60 minutes. Overall, about 2 hours from start to finish including cooling.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly add ice water one tablespoon at a time, stirring until the dough just starts to come together. Divide the dough in half, shape each half into a disk, wrap with plastic wrap, and chill in the fridge for at least 1 hour.
2. Make the Filling:
In a big bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, salt, and flour. Make sure all apple slices are well coated. Set this mixture aside while you roll out the dough.
3. Assemble the Pie:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. On a floured surface, roll out one dough disk into a rectangle about 12×16 inches—enough to cover your dish’s bottom and sides. Carefully press the dough into the dish, trimming any excess.
Pour the apple filling evenly over the bottom crust.
Roll out the second dough disk the same size as the first. Cut it into 5 to 6 long strips and place them evenly over the apples.
4. Add the Topping and Bake:
Mix melted butter, brown sugar, and cinnamon in a small bowl. Brush this mixture generously over the dough strips and the exposed edges of the apples to create a sweet, crumbly topping.
Place the dish on a baking sheet to catch any drips. Bake for 50-60 minutes until the crust is golden brown and the filling is bubbling.
5. Cool and Serve:
Let your pie cool for at least 30 minutes to set before cutting into squares. Serve warm or at room temperature, with vanilla ice cream or whipped cream if you like.
Can I Use Frozen Apples for Apple Slab Pie?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid extra moisture making the pie soggy. Pat the slices dry with paper towels before mixing with the filling ingredients.
How Do I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to refresh the crust.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the pie dough up to 2 days in advance. Wrap each dough disk tightly in plastic wrap and keep refrigerated until ready to roll out.
What Can I Substitute for Butter in the Crust?
If you need a dairy-free option, solid coconut oil or vegan butter works well. Keep it cold and cut it into the flour the same way as butter to maintain flakiness.
