What type of apples work best for an apple slab pie?

A mix of firm apples like Granny Smith and Honeycrisp gives the best texture and flavor. Mixing sweet and tart keeps it balanced.

Can I make apple slab pie ahead of time?

Yes, you can bake it a day ahead and store it covered in the pan. Or, assemble it the night before and bake fresh the next day.

How do I keep the crust from getting soggy?

Pre-chill the crust in the pan before filling it. Also, using parchment paper and cutting slits in the top crust helps steam escape, which keeps the bottom firm.

Can apple slab pie be frozen after baking?

Absolutely. Let it cool completely, then wrap tightly and freeze. Thaw overnight and reheat before serving.

Apple Slab Pie – Exciting, Flavorful & Perfect for Sharing

Name: Apple Slab Pie – A Crowd-Pleasing Dessert for Any Occasion
Prep time: 45 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: **For the Crust:**; 3 ¾ cups (470g) all-purpose flour; 1 ½ tbsp sugar; 1 ½ tsp table salt; 3 sticks (12 oz or 340g) unsalted butter, cubed and cold; ¾ cup very cold water; **For the Apple Filling:**; 3 ½ to 4 pounds apples (about 10 cups), peeled, cored, chopped; Squeeze of lemon juice; ⅔ to ¾ cup sugar (adjust to taste); 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; **To Finish:**; 2 tbsp heavy cream OR 1 egg beaten with 1 tbsp water

Description

Big-batch, buttery, and baked to golden perfection, this apple slab pie is ideal for gatherings, holidays, or any time you crave a cozy slice of nostalgia.

Ingredients

Scale

**For the Crust:**

3 ¾ cups (470g) all-purpose flour

1 ½ tbsp sugar

1 ½ tsp table salt

3 sticks (12 oz or 340g) unsalted butter, cubed and cold

¾ cup very cold water

**For the Apple Filling:**

3 ½ to 4 pounds apples (about 10 cups), peeled, cored, chopped

Squeeze of lemon juice

⅔ to ¾ cup sugar (adjust to taste)

3 tbsp cornstarch

1 rounded tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

⅛ tsp table salt

**To Finish:**

2 tbsp heavy cream OR 1 egg beaten with 1 tbsp water

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Instructions

1. Whisk flour, sugar, and salt in a large bowl.

2. Add cold butter and cut into flour until pea-sized.

3. Stir in ½ cup cold water with spatula. Add more if dry.

4. Form into a ball; divide into two pieces (one larger).

5. Wrap and chill for at least 2 hours.

6. Toss apple chunks with lemon juice.

7. In another bowl, mix sugar, cornstarch, spices, and salt.

8. Combine the mixture with the apples and set aside.

9. Preheat oven to 375°F. Line a 10×15×1-inch pan with parchment.

10. Roll larger dough piece to 18×13 inches. Fit into pan; chill pan.

11. Roll second dough piece to 16×11 inches.

12. Pour apple mixture into the dough-lined pan.

13. Cover with second dough sheet. Trim and seal edges.

14. Brush top with cream or egg wash. Cut slits in crust.

15. Place pan on baking sheet. Bake 40–45 mins until golden.

16. Cool at least 45 minutes before slicing.

Notes

For best slices, let the apple slab pie cool almost fully.

You can make this pie a day ahead. Store covered at room temp.

To reheat, bake at 300°F for 20 minutes. Broil briefly if needed.

Freeze after baking: wrap tightly and freeze for up to 2 months.

Use a mix of tart and sweet apples for better depth of flavor.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 22g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 50mg