Delicious Apple Slab Pie (Printable)

Golden flaky crust meets spiced juicy apples in this crowd-pleasing dessert perfect for sharing.

# What You'll Need:

→ Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed (12 oz or 340 g)
05 - 1/2 cup ice water (plus additional as needed)

→ Apple Filling

06 - 8 medium apples (approximately 2 1/2 lbs), peeled, cored, and sliced (Granny Smith, Honeycrisp, or mix)
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice

→ Assembly

14 - 1 large egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling (optional)

# Steps:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or grease lightly.
02 - Whisk flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry blender or fingers until coarse crumbs form. Sprinkle ice water over mixture and stir just until dough holds together. Divide into two portions, making one slightly larger.
03 - Roll the larger dough portion on a floured surface to fit the bottom and sides of the prepared pan. Transfer carefully and press evenly into place.
04 - Combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice in a large bowl. Toss until apples are evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough and place over filling. Trim excess dough, pinch edges to seal, and cut several small slits in the top crust for steam venting.
06 - Whisk egg with milk in a small bowl. Brush mixture evenly over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust turns deep golden brown and filling bubbles actively through the vent slits.
08 - Let the slab pie cool for at least 30 minutes before cutting into squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Feeds twelve people comfortably so nobody leaves hungry
  • The rectangular shape means more of those coveted crispy edges everyone fights over
  • Much less intimidating than a round pie but just as impressive
02 -
  • Cold butter and cold water are non negotiable for a flaky crust. Warm ingredients make a tough crust.
  • The filling needs to bubble vigorously in the oven to ensure the cornstarch is fully activated.
  • Cooling time is just as important as baking time. Cutting too soon means a messy slide.
03 -
  • Freeze your butter for 15 minutes before starting for the flakiest results
  • Use a ruler to measure your dough if you want perfectly even edges
  • Place the baking sheet on a preheated baking stone for an extra crisp bottom

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