Of course! Apple Slab Pie is the ultimate dessert for feeding a crowd. It has all the delicious flavor of a classic apple pie, but it’s baked in a jelly roll pan (like a baking sheet with a rim), making it easy to slice and serve into neat squares. It’s a staple at potlucks, bake sales, and family gatherings.
Here’s a comprehensive recipe that includes a homemade crust option and a time-saving store-bought shortcut.
Apple Slab Pie Recipe
This recipe yields a large pie that can easily serve 12-16 people.
Prep Time: 45 minutes (less with pre-made crust)
Chill Time: 30 minutes
Bake Time: 45-55 minutes
Total Time: About 2 hours
Yields: One 10×15 inch slab pie
Ingredients
For the Crust (or use 2 boxes of refrigerated pie crusts):
· 4 cups all-purpose flour
· 1 ½ teaspoons salt
· 1 ¾ cups cold unsalted butter, cubed
· ½ to ⅔ cup ice water
For the Apple Filling:
· 3.5 – 4 lbs apples (a mix of Granny Smith and Honeycrisp or Braeburn is ideal), peeled, cored, and thinly sliced
· ⅔ cup granulated sugar
· ⅔ cup light brown sugar, packed
· ¼ cup all-purpose flour
· 2 teaspoons ground cinnamon
· ¼ teaspoon ground nutmeg
· ¼ teaspoon salt
· 1 tablespoon lemon juice
· 2 teaspoons vanilla extract
For Assembly:
· 1 egg, beaten with 1 tablespoon of water (for egg wash)
· 2 tablespoons coarse sugar (like turbinado or “sugar in the raw”), for sprinkling
Instructions
- Make the Dough (if homemade): In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1-2 tablespoons at a time, mixing until the dough just begins to clump together. Divide the dough into two discs, one slightly larger than the other (about 60/40 split). Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan.
- Prepare the Filling: In an enormous bowl, toss the sliced apples with lemon juice and vanilla extract. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Pour the sugar mixture over the apples and toss until everything is evenly coated.
- Roll the Bottom Crust: On a floured surface, roll out the larger disc of dough into a rectangle that’s about 2-3 inches larger than your pan on all sides (roughly 13×18 inches). Carefully roll the dough onto your rolling pin and unroll it over the prepared pan. Gently press the dough into the bottom and up the sides of the pan.
- Add the Filling: Spread the apple filling evenly over the bottom crust.
- Add the Top Crust: Roll out the second, smaller disc of dough to a size that will just cover the top of the pan (about 10×15 inches). You can place it on as a full sheet, or cut it into strips to create a lattice top. If using a full sheet, cut a few slits in the top to allow steam to escape.
- Seal and Flute: If you have a full top crust, fold the edges of the bottom crust over the top crust and crimp with a fork or your fingers. For a lattice top, simply press the strips into the bottom crust and crimp the edges.
- Brush and Sprinkle: Brush the top crust evenly with the egg wash and sprinkle generously with coarse sugar.
- Bake: Place the pie on a larger baking sheet to catch any potential drips. Bake for 45-55 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Cool Completely: This is the hardest but most important step! Let the slab pie cool completely on a wire rack, for at least 2-3 hours. This allows the filling to set, making it much easier to slice into clean squares.
Shortcut Method with Store-Bought Crust
· Use 2 boxes (4 rolls) of refrigerated pie crusts. Let them sit at room temperature for 15 minutes as per package directions.
· Unroll two of the crusts and place them in the bottom of the pan, pressing the seams together to form one solid layer. You may need to roll it out slightly to fit.
· For the top, unroll the remaining two crusts, press the seams together, and roll lightly to create a sheet large enough to cover the top.
Tips for Success & Variations
· Apple Choice is Key: Use a mix of tart and sweet apples for the best flavor. Granny Smith, Honeycrisp, Braeburn, and Jonagold are all excellent choices.
· Prevent a Soggy Bottom: Letting the pie cool completely is the best way to avoid a runny filling. You can also sprinkle a thin layer of breadcrumbs or crushed vanilla wafers over the bottom crust before adding the filling to absorb excess juice.
· Spice It Up: Add a pinch of allspice, cardamom, or ginger to the filling for more complexity.
· Add a Glaze: For an extra touch, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or apple cider and drizzle over the cooled pie before serving.
· Serve with: A scoop of vanilla ice cream or a dollop of whipped cream is non-negotiable for the ultimate experience!
Why This Recipe is a Winner
· Feeds a Crowd: It’s the perfect dessert for parties and potlucks.
· Easy to Serve: It cuts into neat, portable squares—no messy wedges!
· Delicious & Classic: It has all the comforting flavor of a traditional apple pie.
Enjoy your beautiful and delicious Apple Slab Pie