If you adore that classic homemade pie taste but need to feed a crowd, then this Apple Slab Pie Recipe is going to become your new best friend. I absolutely love how this turns out—it’s like all the warm, cozy flavors of an apple pie but baked in one big, rustic tray that makes slicing and serving a breeze. You’ll find that making it is less fussy than handling individual pies, yet every bite is just as scrumptious and satisfying.
When I first tried this recipe, I was amazed at how the flavors melded together, with cinnamon-spiced apples nestled between buttery, flaky crusts that hold up beautifully. It’s perfect for family gatherings, potlucks, or that Sunday dinner where you want something comforting but not complicated. Once you try this Apple Slab Pie Recipe, it’s hard to go back to smaller pies!
Why You’ll Love This Recipe
- Feeds a Crowd Easily: This slab pie serves up to 24 slices, perfect for family dinners or parties without making a dozen small pies.
- Rustic & Hands-On: The rough-hewn crust edges and big rolled-out dough make it approachable and fun to make, even for pie novices.
- Flavorful Apple Filling: The combination of cinnamon, nutmeg, and just the right amount of sugar and flour creates a filling that’s tender, juicy, and beautifully spiced.
- Sturdy Yet Tender Crust: The mix of shortening and butter gives a flaky, melt-in-your-mouth crust that holds up well when sliced.
Ingredients You’ll Need
Every ingredient in this Apple Slab Pie Recipe works in harmony to deliver those familiar apple pie flavors, but with a twist of easy, make-ahead comfort. When you buy your apples, choose a mix of sweet and tart varieties for the best texture and flavor.
- All-Purpose Flour: The foundation for both the crust and filling — get fresh, good-quality flour for perfect texture.
- Salt: Enhances the crust’s flavor without overpowering.
- Shortening: Helps create a sturdy, flaky crust that holds together well when sliced.
- Butter: Adds richness and flavor to the crust; make sure it’s cold and cubed.
- Vegetable Oil: A little bit in the crust for tenderness and ease of mixing.
- Milk: Combined with lemon juice to add a slight tang and tenderize the dough.
- Lemon Juice: Reacts with milk to create buttermilk for a tender crust and also brightens the apple filling flavors.
- Apples: Use about 4 pounds, peeled and chopped — a mix of Granny Smith and Honeycrisp works wonderfully.
- Sugar: Sweetens the filling and the dusting on top for a caramelized finish.
- Cinnamon: Essential warm spice that complements the apples.
- Ground Nutmeg: Adds depth and a subtle spicy note to the filling.
- Egg: For the egg wash, helps the crust develop a shiny, golden surface.
- Water: Mixed with the egg for the wash to ensure even coverage.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love how this Apple Slab Pie Recipe is a wonderful canvas for your personal touch. Over time, I’ve experimented with a few variations that make it just right for any occasion or dietary need.
- Use Different Apples: I once swapped in Fuji and Braeburn apples, which gave the filling a sweeter and firmer bite—try mixing tart and sweet apples to get that perfect balance.
- Gluten-Free Crust: Though I haven’t tried it myself, I’ve heard great things about gluten-free flour blends—just make sure to chill your dough well for easier handling.
- Spice It Up: Adding a pinch of ground cloves or ginger can add warmth; my family loves this in the fall when I want a little something extra.
- Lower Sugar: If you prefer less sweet, reduce the sugar by a quarter cup—you’ll still have a lovely balance thanks to natural apple tartness.
How to Make Apple Slab Pie Recipe
Step 1: Make the Perfect Crust Dough
Start by mixing your flour and salt in a big bowl. Cutting in the shortening and cold butter is key here—you want to aim for pea-sized bits of fat in the flour, which is what makes the crust flaky. I usually grab a pastry cutter, but sometimes I use my clean fingers quickly to keep it cold. Then mix milk with lemon juice and add in the oil before stirring this wet mixture into the dry ingredients. It’s okay to get your hands in here to form a soft dough, but don’t overwork it or the crust can get tough.
Step 2: Chill Dough and Prepare the Filling
Divide the dough into two discs, wrap them up tightly in plastic, and pop them in the fridge for about 30 minutes. While that chills, peel and chop all your apples into small pieces—this helps the filling cook evenly. Toss the apples with sugar, flour, cinnamon, and nutmeg so every piece is nicely coated. I love this part because the aroma of the spices already gets me excited for the pie to come.
Step 3: Roll Out and Assemble the Pie
Preheat your oven to 400°F, and if you have a pizza stone, place it inside to heat up—it really helps bake the crust evenly. Lightly flour your surface and roll out one dough disc into a rough rectangle around 13 by 18 inches and about ⅛ inch thick. Don’t stress about making it perfect and smooth—this rustic look is part of the charm. Lay this dough into a 10×15-inch jelly roll pan, leaving some extra dough hanging over the edges.
Next, sprinkle the crust dust—a mix of sugar and flour—over the bottom crust. Pour in your apple filling evenly, then roll out the second dough disc similarly and place it over the apples. Fold the edges together, tucking the dough into the pan, then give it a good pinch or crimp with fingers or a fork.
Step 4: Final Touches and Baking
Cut several slits into the top crust to let steam escape during baking. Brush the entire surface with your egg wash to get that beautiful golden finish and sprinkle a little sugar on top for a lovely crunch. Bake the slab pie at 400°F for 30 minutes, then tent it loosely with foil to prevent over-browning and bake for another 20 to 25 minutes. You’re looking for that gorgeous golden crust and bubbling filling—that’s when you know it’s perfect.
After baking, let it cool for at least two hours. This wait is tough—I get it—but it’s essential because it helps the filling set so your slices hold together beautifully.
Pro Tips for Making Apple Slab Pie Recipe
- Keep Ingredients Cold: I’ve learned that cold butter and shortening make the crust flaky and solid enough to hold the filling without sogginess.
- Use a Jelly Roll Pan: It’s great for this large rectangle shape and helps the crust edges bake evenly without spilling over.
- Don’t Skip the Dough Chill: Refrigerating dough lets the gluten relax and improves rolling and flavor—plus, it reduces shrinkage during baking.
- Watch for Overbrowning: Tent with foil after 30 minutes to protect the crust while the filling finishes cooking through.
How to Serve Apple Slab Pie Recipe
Garnishes
I’m a huge fan of serving this pie warm with a big scoop of vanilla ice cream—it melts into the crust and filling like heaven. Sometimes I sprinkle a little cinnamon on top for extra cozy vibes. If you prefer, a dollop of whipped cream or even a drizzle of caramel sauce brings that extra-special touch everyone raves about.
Side Dishes
For a complete fall-inspired dessert spread, I often pair this Apple Slab Pie with a simple cup of spiced chai or a scoop of homemade bourbon vanilla ice cream. It’s also delightful alongside a light salad for a brunch setting where you want something sweet without it feeling too heavy.
Creative Ways to Present
When I’ve served this at holiday parties, I like to bake the pie in a woodsy-spiced candlelit table setting and slice it into small finger-sized squares for easy pick-up bites. You can also dress up the slab by dusting powdered sugar just before serving or serving with elegant dessert forks on festive plates—makes it feel extra special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Apple Slab Pie right in the pan, tightly covered with plastic wrap, and store it on the counter if it’s just a few hours or in the fridge if longer than that. This keeps the crust from drying out, and the filling stays moist for up to 3 days—though honestly, it rarely sticks around that long in my house!
Freezing
If I want to save it for later, I freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. When wrapped well, the pie freezes beautifully without soggy crust or loss of flavor. Just thaw in the fridge overnight before reheating.
Reheating
To warm up leftover slices, I find popping them in a 325°F oven for 10-15 minutes revives that freshly-baked crust flakiness and keeps the filling bubbling lightly. Avoid the microwave if you want to maintain texture—oven reheating is key. A quick splash of vanilla ice cream on top after reheating? Absolute game changer.
FAQs
-
Can I use store-bought pie crust for this Apple Slab Pie Recipe?
Yes! While I love making the crust from scratch for flavor and texture reasons, store-bought crust works just fine and saves time. If you go this route, gently roll and patch the dough to fit your jelly roll pan size, and pay attention to baking times and doneness.
-
What types of apples are best for the filling?
I suggest a combination of tart apples like Granny Smith and sweeter ones like Honeycrisp or Fuji. This blend balances sweetness and tartness and helps the filling keep a nice bite without turning mushy.
-
How thick should I roll the crust dough?
Around ⅛ inch thickness is ideal for the crust in this slab pie. It ensures the crust is thin enough to bake through evenly yet sturdy to hold the filling without cracking or becoming soggy.
-
Can I make this Apple Slab Pie Recipe ahead of time?
Definitely! You can prepare the dough and filling a day ahead and keep them refrigerated separately. Assemble just before baking to get the best crust texture.
-
Why do I need to tent the pie with foil during baking?
Tenting prevents the pie crust from over-browning or burning while the filling finishes baking and bubbling nicely. This way, you get that perfect golden top without compromise.
Final Thoughts
Sharing this Apple Slab Pie Recipe feels like passing down a little bit of comfort and joy. I love how it turns simple ingredients into a heartwarming dessert that brings friends and family together. If you haven’t made a slab pie before, this is a wonderful, forgiving place to start. Trust me when I say, once you slice into that crispy crust and see those fragrant, bubbling apples, you’ll be hooked just like I was. So go ahead, give it a try—your kitchen (and your guests) will thank you!
PrintApple Slab Pie Recipe
This Apple Slab Pie is a rustic and delicious dessert featuring a flaky, tender homemade crust filled with a generous amount of spiced apple filling. Baked in a large jelly roll pan, it offers a practical way to serve many guests with its 24 generous slices. The pie’s golden crust topped with a sugar dust and egg wash adds a delightful sweetness and crunch, making it a perfect autumn treat for gatherings or family dinners.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 40 minutes
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 1/4 cup shortening
- 1/2 cup cold butter, cut into small cubes
- 1 Tbsp. vegetable oil
- 3/4 cup milk
- 1 Tbsp. lemon juice
Apple Pie Filling
- 10–12 cups apples (about 4 pounds), peeled and chopped
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Crust Dust
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
Egg Wash
- 1 egg, beaten
- 1 Tbsp. water
Instructions
- Prepare Dough: In a large bowl, mix 4 cups flour and 2 teaspoons salt. Cut in 1 ¼ cup shortening and ½ cup cold butter cubes until the mixture resembles small peas.
- Mix Liquids: Combine ¾ cup milk and 1 Tbsp. lemon juice in a small bowl. Add 1 Tbsp. vegetable oil to this mixture.
- Form Dough: Add the liquid mixture to the flour mixture, stirring until a soft dough forms. You may need to use your hands to bring it all together.
- Chill Dough: Divide dough into two equal portions, flatten into discs, wrap with plastic, and refrigerate for about 30 minutes while preparing the filling.
- Prepare Filling: Peel and chop 10-12 cups of apples. In a large bowl, toss apples with ⅔ cup sugar, ¼ cup flour, 1 ½ teaspoons cinnamon, and ½ teaspoon nutmeg until well coated.
- Preheat Oven: Preheat the oven to 400°F (200°C). Place a pizza stone on the rack if available to preheat.
- Roll Bottom Crust: On a lightly floured surface, roll one dough disc into a rustic 13×18-inch rectangle about ⅛ inch thick.
- Assemble Bottom Crust: Place the rolled dough into a 10×15-inch jelly roll pan, allowing excess to hang over edges.
- Add Crust Dust: Sprinkle a mixture of 2 Tbsp. flour and 2 Tbsp. sugar evenly over the bottom crust.
- Add Filling: Pour the apple filling evenly over the crust dust layer.
- Roll Top Crust: Roll out the second dough disc to the same size as the bottom crust.
- Cover Filling: Place the top crust over the apples.
- Seal Edges: Fold the overhang of the top and bottom crusts back and tuck into the pan. Pinch or crimp edges with fingers or a fork to seal.
- Vent Pie: Cut slits into the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust lightly with a beaten egg mixed with 1 Tbsp. water, then sprinkle with sugar.
- Bake: Bake pie at 400°F for 30 minutes.
- Cover and Continue Baking: Loosely cover the pie with foil and bake for an additional 20-25 minutes until the top is golden and the filling is bubbling.
- Cool: Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- Storage: Store leftover pie covered with plastic wrap in the pan for up to 3 days to maintain freshness.
- Baking Sheets: Use light-colored baking sheets if substituting pans. Dark sheets may require adjusting baking time to prevent burning.
