Health

Apple Slab Pie

admin 3 min read

Apple Slab Pie (Easy Party Dessert You Can Slice Into Squares)

Apple slab pie is the perfect crowd-pleasing dessert for gatherings. Think of it as a classic apple pie baked in a large rimmed sheet pan, then cut into neat squares—easy to serve, easy to share, and always a hit.

Apple Slab Pie

Ingredients

For the pie crust (base)

  • 3 3/4 cups all-purpose flour (about 470 g)
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons table salt
  • 3 sticks unsalted butter, very cold and cut into small cubes (about 340 g total)
  • 3/4 cup ice-cold water (use as needed)

For the apple filling

  • 3 1/2 to 4 lb apples, peeled, cored, and chopped into 1/2-inch pieces (about 10 cups)
  • A squeeze of lemon juice
  • 2/3 to 3/4 cup sugar (adjust to taste and apple sweetness)
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon table salt

To finish

  • 2 tablespoons heavy cream, or 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

1) Make the pie dough

  1. In a large, wide bowl, combine the flour, sugar, and salt.
  2. Add the cold butter pieces and toss until coated in flour.
  3. Using your fingertips (or a pastry blender/two knives), work the butter into the flour until the pieces are slightly larger than peas and the mixture looks crumbly.
  4. Pour in 1/2 cup of the ice water and mix with a rubber spatula until the dough starts to clump.
  5. If it still looks dry, add more water a little at a time until the dough holds together. Use your hands briefly to form a soft, slightly shaggy ball.
  6. Divide the dough into two portions, making one slightly larger (this will be the bottom crust).
  7. Wrap each piece in plastic wrap and press into a rectangle about 1 inch thick.
  8. Refrigerate for at least 2 hours before rolling.

2) Prepare the apple filling

  1. Add the chopped apples to a large bowl and toss with lemon juice.
  2. In a separate bowl, mix together sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
  3. Sprinkle the dry mixture over the apples and stir until everything is evenly coated. Set aside.

3) Assemble the apple slab pie

  1. Preheat the oven to 375°F (190°C).
  2. Line a 10 x 15-inch rimmed baking sheet (about 1 inch deep) with parchment paper. (A slightly smaller pan is fine; you may have a bit of extra dough.)
  3. On a floured surface, roll the larger dough portion into an 18 x 13-inch rectangle.
  4. Transfer it to the pan, letting the dough drape up and over the edges. Press gently into the corners and sides.
  5. Chill the pan in the refrigerator or freezer while you roll the second piece of dough into a 16 x 11-inch rectangle.

4) Fill, top, and vent

  1. Remove the lined crust from the fridge/freezer and spread the apple mixture (including juices) evenly over the bottom crust. It will look piled high, but the apples will shrink as they bake.
  2. Lay the top crust over the apples.
  3. Trim so the top and bottom crusts extend about 3/4 inch past the pan edge, then press firmly to seal.
  4. Brush the surface with heavy cream or egg wash.
  5. Using a sharp knife, cut multiple 1-inch slits across the top crust to release steam.

5) Bake and cool

  1. Place the sheet pan on a larger baking tray to catch any bubbling juices.
  2. Bake for 40–45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
  3. Cool on a wire rack for at least 45 minutes before slicing into squares.

Serve

Cut into squares and enjoy this shareable apple slab pie—ideal for parties, potlucks, and holiday dessert tables.