Apple Slab Pie Recipe

If you’re craving a cozy, satisfying dessert that feeds a crowd with ease, this Apple Slab Pie Recipe is just what you need. I absolutely love how this pie comes together: it’s rustic, hearty, and packed with tender, cinnamon-spiced apples all wrapped in a flaky, buttery crust. You’ll find that it’s perfect for family gatherings, potlucks, or any time you want to impress without fussing over individual pies.

When I first tried this recipe, I was amazed at how the slab format makes slicing and serving a breeze—no fighting over crust edges or tiny portions! Plus, the filling has a lovely balance of sweet and tart with just the right touch of warming spices. Honestly, once you make this Apple Slab Pie Recipe, you’ll keep coming back because it’s the kind of dessert that feels like a big warm hug on a plate.

this …

Ingredients You’ll Need

Each ingredient in this Apple Slab Pie Recipe plays a crucial role, from building a tender yet sturdy crust to creating a luscious apple filling. I’ll share some shopping tips to help you choose the best components.

• All-purpose flour: This is your base for both crust and filling thickening; make sure it’s fresh for best dough texture.
• Salt: Just a pinch to enhance all those flavors without overpowering.
• Shortening: Adds flakiness—choose a quality vegetable shortening for best results.
• Cold butter: Keeps your crust tender and flavorful; don’t skip chilling it well.
• Vegetable oil: Helps to balance the fat content in the dough for a soft but manageable crust.
• Milk: Mixed with lemon juice to create a homemade buttermilk substitute for tenderness.
• Lemon juice: A little acidity to help activate the milk and brighten the flavor of the apples.
• Apples: Choose crisp and tart varieties like Granny Smith or Honeycrisp—they hold up beautifully when baked.
• Sugar: Just enough to sweeten the apples and sprinkle on top for a gentle crunch.
• Ground cinnamon and nutmeg: Classic warming spices that bring the apple filling to life.
• Egg: For egg wash to give your crust that beautiful golden sheen.

Variations

I love how versatile this Apple Slab Pie Recipe is—sometimes I stick with the classic, but other times I like to mix things up. Feel free to adapt it to your personal taste or dietary needs.

• Adding nuts: I’ve sprinkled chopped walnuts or pecans over the filling before baking for a lovely crunch that my family goes crazy for.
• Using different fruits: Pears, cranberries, or even a mix with apples add lovely seasonal twists I like to try around holidays.
• Gluten-free crust: I once experimented with a gluten-free all-purpose flour blend—the key was keeping the dough chilled and not overworking it.
• Vegan version: Swap out butter for dairy-free margarine and the egg wash for almond milk with a touch of maple syrup for a beautiful glossy finish.

How to Make Apple Slab Pie Recipe

Step 1: Craft the Perfect Dough

Start by mixing your flour and salt in a large bowl. This base is super important because it sets the stage for a sturdy yet flaky crust. Next, cut in the shortening and cold butter—my trick is to freeze the butter cubes and work quickly so they stay cold, which means flakier layers later. When the pieces look like small peas, you’re ready for the next step.

Step 2: Add Liquids and Bring Dough Together

Combine the milk and lemon juice to create a quick homemade buttermilk—this tenderizes the crust and adds subtle tang. Pour in the vegetable oil along with the milk mixture, stirring gently until the dough just comes together. I usually switch to my hands here, which feels messy but helps know exactly when you have the right texture. Divide into two discs, wrap in plastic, and pop them in the fridge for about 30 minutes while you prep the filling.

Step 3: Prepare the Apple Filling

Peeling and chopping about four pounds of apples can feel like a big task, but trust me, it’s worth every minute. Pick apples that hold their shape when cooked like Granny Smith or Honeycrisp. Toss the pieces with sugar, flour, cinnamon, and nutmeg to coat evenly—that’s where the magic flavor balance happens.

Step 4: Roll Out and Assemble Your Slab Pie

Roll your first dough disc on a lightly floured surface until it’s roughly a 13×18-inch rectangle—don’t stress if it looks a bit rustic, that’s part of the charm. Place it into your 10×15-inch jelly roll pan with the edges hanging over. Sprinkle a mix of sugar and flour (the crust dust) over the bottom crust to create a barrier that helps keep everything crisp. Pour your apple filling evenly, then roll out the second disc and place it on top, folding and crimping the edges to seal.

Step 5: Final Touches and Baking

Cut a few slits into the top crust to let steam escape so your pie bakes evenly. Brush it with a simple egg wash and sprinkle a little sugar for that irresistible golden sparkle. Bake at 400°F for 30 minutes, then tent loosely with foil and bake for another 20-25 minutes until the crust is golden and the filling bubbles temptingly. The hardest part? Waiting at least two hours for it to cool before you dive in!

How to Serve Apple Slab Pie Recipe

Garnishes

I usually top my slices with a generous scoop of vanilla ice cream—classic for a reason! A drizzle of caramel sauce or a sprinkle of chopped toasted pecans adds extra indulgence. When I’m serving a crowd, a dusting of powdered sugar makes everything look pretty without much fuss.

Side Dishes

This Apple Slab Pie pairs wonderfully with a brisk cup of coffee or a warm mug of spiced cider. For dinner parties, I sometimes serve it alongside creamy whipped cream or a mild sharp cheddar cheese on the side—trust me, it sounds odd but it really works!

Creative Ways to Present

For special occasions, I like cutting the slab pie into neat rectangles and arranging them on a rustic wooden board with seasonal decorations like cinnamon sticks and fresh apples. Wrapping individual slices in parchment for guests is a sweet touch for potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

After the grand feast, I cover the remaining pie tightly with plastic wrap and keep it in the refrigerator. It stays fresh for up to three days that way, and I always feel good about not wasting a crumb.

Freezing

If I’m prepping ahead, I freeze the unbaked slab pie after assembling it in the pan, wrapped securely with foil and plastic wrap. When it’s time to bake, I let it thaw overnight in the fridge and then bake as usual. It’s a total time-saver without sacrificing flavor or texture.

Reheating

To revive leftover pie, I gently warm slices in a 350°F oven for about 10-15 minutes. This brings back the crisp crust and melty filling without drying it out—a far better option than the microwave in my experience.

FAQs

Final Thoughts

This Apple Slab Pie Recipe holds a special place in my heart because it combines the best parts of home baking—warmth, sharing, and simple ingredients—with an easy format that works for any gathering. I encourage you to try making it your own, whether sticking to the classic or experimenting with fun twists. Trust me, once you take that first bite, you’ll understand why it’s become one of my family’s favorite ways to enjoy apple pie.

Print