Introduction

Apple slab pie is a delightful twist on the classic apple pie, baked in a large rectangular pan for easy serving. With a buttery, flaky crust and a spiced apple filling, it’s perfect for gatherings or cozy autumn evenings.

A rectangular apple pastry made in a metal baking tray with three rows of thick, golden-brown, flaky crust layers on the top and edges; the filling underneath is light tan with soft, slightly visible apple chunks, giving a rough texture. The tray is placed on a white towel with red stripes, resting on a white marbled surface. A metal spatula on the right side is slightly lifting the pastry from the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ cup very cold water
3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (depending on sweetness preference and apple sweetness)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water (for brushing)

Instructions

Step 1: Make the crust by measuring the flour into a large, wide bowl. Whisk in sugar and salt. Add the cold butter cubes and coat them with flour. Using your first three fingers on both hands, mash the butter into smaller pea-sized pieces. Alternatively, use two knives or a pastry blender.
Step 2: When the mixture looks uniform and crumbly with broken-up butter, stir in ½ cup cold water with a rubber spatula until absorbed and dough starts to form. If still dry, add more water 1 tablespoon at a time until dough comes together. Bring dough together with hands into a soft, loose ball. Divide into two pieces, one larger for the bottom crust. Shape each into a roughly 1-inch thick rectangle using plastic wrap. Chill in the fridge for at least 2 hours.
Step 3: Prepare the filling by tossing apple chunks with lemon juice in a large bowl. In a medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this sugar-spice mixture over apples and toss to coat well; set aside.
Step 4: Preheat oven to 375° F. Line a 10×15×1-inch baking sheet or jelly roll pan with parchment paper. If your pan is smaller, the recipe still works; you may have leftover dough.
Step 5: Roll out the larger dough piece on a floured surface into an 18×13-inch rectangle. Transfer it to the pan and drape edges over the sides, gently pressing dough into corners. Chill in the fridge or freezer while rolling out the second piece into a 16×11-inch rectangle.
Step 6: Remove pan from cold. Pour apple filling and juices over the dough in the pan—it will seem full but apples will cook down. Cover with the second dough piece. Trim so both top and bottom edges hang about ¾-inch over the pan edge. Seal edges tightly with fingers.
Step 7: Brush the top crust with heavy cream or egg wash. Using a sharp knife, make many 1-inch slits in the top to allow steam to escape. Place the pan on a larger baking sheet to catch any spills.
Step 8: Bake for 40 to 45 minutes until the top is golden brown and filling bubbles through slits. Cool the pie on a wire rack for at least 45 minutes before cutting and serving.

Tips & Variations

Use a mix of sweet and tart apples like Fuji, Granny Smith, and Honeycrisp for balanced flavor and texture.
If the dough becomes too soft while working, chill it again to keep it manageable and flaky.
For a glossy top crust, use egg wash instead of heavy cream.
Add a handful of chopped nuts or raisins to the filling for extra texture and sweetness.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual slices in the oven at 350° F for 10–15 minutes to crisp the crust. This pie also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a rectangular fruit pie in a metal baking tray, placed on a white cloth with red stripes, all set on a white marbled surface. The pie has a golden-brown flaky crust forming the edges and several thick, uneven strips of dough arranged in three rows on top, with a juicy, light brown fruit filling visible beneath the layers. The crust looks crisp and slightly rough with some cracks, and there is a metal spatula placed on the right side partly under the pie crust, showing some crumbs stuck to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, store-bought crust can be used for convenience, but homemade crust offers better texture and flavor for this pie.

What kind of apples work best for this recipe?

Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape well and balance sweetness and tartness, making them ideal for this pie.