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Apple Slab Pie Recipe

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★★★★★

4.9 from 62 reviews

A classic Apple Slab Pie featuring a flaky, buttery crust filled with a spiced apple mixture. This easy-to-make sheet pan pie is perfect for serving a crowd, boasting tender, juicy apples seasoned with cinnamon, nutmeg, and allspice, baked to golden perfection in a large rectangular crust.

Ingredients

Scale

For the Crust

  • 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 very cold
  • ¾ cup very cold water

For the Filling

  • 3 ½ to 4 pounds apples, peeled, cored, and chopped into ½-inch chunks (about 10 cups)
  • Squeeze of lemon juice
  • ⅔ to ¾ cup sugar, adjust depending on apple sweetness
  • 3 tbsp cornstarch
  • 1 rounded tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ⅛ tsp table salt

For the Topping

  • 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water (for brushing)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Toss in the cold butter cubes and coat them with flour. Using your fingers or a pastry blender, mash the butter into pea-sized pieces until the mixture is crumbly and uniform.
  2. Add water and form dough: Stir in ½ cup cold water with a spatula until absorbed and dough begins to come together. If dry, add remaining water tablespoon by tablespoon until a soft ball forms. Divide dough into two pieces, one larger. Shape each into rectangles about 1-inch thick, wrap in plastic, and chill for at least 2 hours.
  3. Prepare apple filling: Toss chopped apples with lemon juice. In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle over apples and toss to coat evenly. Set aside.
  4. Preheat oven and prepare pan: Heat oven to 375°F. Line a 10×15×1-inch baking sheet or jelly roll pan with parchment paper. If pan is smaller, note you may have extra dough.
  5. Roll out bottom crust: On floured surface, roll larger dough piece into an 18×13-inch rectangle. Transfer to pan, draping edges over sides gently. Chill in fridge or freezer to keep dough cold.
  6. Add filling and top crust: Pour apple filling (with juices) evenly over bottom crust. Roll second dough piece to a 16×11-inch rectangle and lay over apples. Trim edges to leave about ¾ inch overhang. Seal edges tightly with fingers.
  7. Apply topping and vent crust: Brush top with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in top crust to allow steam to escape. Place pan on a larger baking sheet to catch drips.
  8. Bake and cool: Bake for 40-45 minutes until crust is golden brown and filling bubbles through vents. Cool on wire rack for at least 45 minutes before slicing to allow filling to set.

Notes

  • Keeps dough pieces well chilled to ensure a flaky crust.
  • Use tart apples like Granny Smith or a mix for best flavor and texture.
  • The filling looks abundant but cooks down as it bakes.
  • Resting pie before slicing helps the filling thicken for cleaner slices.
  • If you don’t have heavy cream, use the egg wash for a glossy top.
  • Using a larger baking sheet beneath helps catch any spillage for easy cleanup.

Keywords: Apple Slab Pie, Sheet Pan Pie, Easy Apple Pie, Spiced Apple Pie, Fall Dessert, Classic Pie Recipe

Find it online: https://liamjayne.com/apple-slab-pie-recipe/