When you’re craving classic comfort that feeds a crowd, nothing compares to Apple Slab Pie. This generously sized dessert brings all the best flavors of traditional apple pie in a crowd-pleasing form, perfect for potlucks, family outings, and holidays. With a buttery, flaky crust and a sweet-tart apple filling spiced just right, Apple Slab Pie is a guaranteed hit—imagine golden pastry, hints of cinnamon, and bubbling fruit in every slice!

Ingredients You’ll Need

Ingredients You’ll Need

If there’s one thing I love about baking Apple Slab Pie, it’s how every ingredient truly matters. Simple pantry staples work magic here: each item has a crucial role, whether it’s building towering flakiness in the crust or giving the apples that irresistible, pie-shop aroma.

All-purpose flour: Forms the base of your crust, giving it structure and just the right amount of tenderness.
Sugar (for crust): Adds a subtle sweetness that pairs perfectly with buttery layers.
Table salt: Enhances all the flavors, ensuring the crust sings, not just sits in the background.
Unsalted butter: Super cold and cubed, butter creates those coveted flaky pockets in the pastry.
Very cold water: Key for binding the dough together while keeping it beautifully tender.
Apples (3½–4 pounds): Choose a firm, tart variety for the filling—think Granny Smith or Honeycrisp for layers of flavor and perfect texture.
Lemon juice: Not just for flavor, but to keep the apples bright and balance the sweet notes.
Sugar (for filling): Sweetens the fruit and encourages that juicy, syrupy pie texture—adjust to your liking, based on your apples.
Cornstarch: Thickens all the luscious apple juices so you get neat, picture-perfect squares.
Ground cinnamon: Brings that classic, cozy warmth to the filling.
Ground nutmeg: Just a pinch adds rich, aromatic depth to the fruit.
Ground allspice: Offers background spice notes and complexity.
Table salt (for filling): Balances sweetness and deepens the overall flavor of the apples.
Heavy cream or egg wash: Gives your Apple Slab Pie a stunning, golden, bakery-style sheen on top.

How to Make Apple Slab Pie

Step 1: Make the Flaky Crust

Start by measuring your flour into a large, wide bowl. Whisk in your sugar and salt to make sure they’re evenly distributed. Toss in those ice-cold cubes of butter and coat them lightly in the flour. Using your fingertips (my favorite method!), pinch and flatten the butter into the flour until you have small, pea-sized pieces. The mix should look crumbly but no dry flour should remain. Stir in about half the water with a spatula, adding more water, just a tablespoon at a time, until the dough starts to come together. Don’t overwork! Divide into two portions—a little more for the bottom crust, a bit less for the top. Shape each into a thick rectangle, wrap in plastic, and chill at least two hours, so the butter can firm up and guarantee maximum flakiness.

Step 2: Prepare the Apple Filling

While your dough chills, peel, core, and chop the apples into generous half-inch chunks. Toss with a big squeeze of lemon to brighten up their flavor and prevent browning. In a separate bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss thoroughly—the apples will look gorgeously coated and begin releasing a bit of juice. Let them sit while you work on the dough; this will develop juicy, well-spiced fruit ready for the oven.

Step 3: Roll Out the Crusts

Lightly flour your work surface and rolling pin. Roll the larger dough piece into an 18×13-inch rectangle—don’t worry if it looks rustic, it’ll taste wonderful! Gently transfer to a parchment-lined 10×15-in jelly roll pan, pressing it into the corners with minimal stretching. Let the edges hang over the sides a little. Pop the pan in the fridge or freezer to keep the dough cold while you roll the remaining dough into a slightly smaller 16×11-inch rectangle for the top.

Step 4: Assemble the Pie

Remove your pan from the fridge and heap all the spiced apples and their juices right onto the bottom crust. Trust me, even if it seems like a mountain, the apples will cook down perfectly. Drape the top crust over, letting both crusts hang about 3/4-inch over the edge. Pinch the edges tightly to seal them—this keeps all those bubbling juices tucked inside your Apple Slab Pie. Cut a few vents in the top so steam can escape.

Step 5: Bake to Golden Perfection

Brush the top of your Apple Slab Pie with heavy cream or a simple egg wash for irresistible shine and crunch. Bake in a preheated 375 F oven for about 40–50 minutes, rotating halfway, until the crust is bubbly and deeply golden and apples are tender. Let your slab pie cool before slicing so the juices can set, rewarding you with tidy, beautiful pieces every time.

How to Serve Apple Slab Pie

Garnishes

The beauty of Apple Slab Pie is how inviting it looks right from the pan, but a little flourish takes things to the next level. Try a dusting of powdered sugar, squirts of caramel sauce, or a scoop of vanilla ice cream on the side. That warm-cold contrast is pure magic, especially with melty, spiced apples.

Side Dishes

Pair your slices with a mug of hot cider, steamy coffee, or milky black tea for a truly autumnal treat. If you’re serving a crowd, offer fresh whipped cream and bowls of mixed berries—bright flavors that play off the sweetness and spice of the pie.

Creative Ways to Present

Apple Slab Pie’s rustic charm shines whether you slice it into neat squares for a luncheon buffet, serve warm wedges on Valentine’s Day, or cut tiny bars for a holiday dessert table. For picnics, pack individual slices in parchment. Dress it up for dinner parties by stacking squares with small scoops of cinnamon ice cream between layers.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the pan tightly with foil or plastic wrap; the Apple Slab Pie will keep at room temperature for a day or two, or in the fridge for up to five days. The crust remains nice and crisp when wrapped well.

Freezing

To freeze, wrap slices—or the entire pie—well in plastic and then foil. It will stay fresh and delicious for up to three months. Let the slices thaw in the refrigerator overnight before reheating. You’ll be surprised how little quality is lost!

Reheating

Warm individual slices of Apple Slab Pie in a 300 F oven for about 10 minutes, or until heated through. If microwaving, use short bursts to avoid sogginess. The crust will regain its delightful crispness, just like fresh-baked.

FAQs

Can I prepare the Apple Slab Pie crust in advance?

Absolutely! You can make the dough a few days ahead and keep it wrapped in the refrigerator, or freeze it for up to a month. Just allow time to thaw in the fridge before using, so it rolls out easily.

What type of apples work best for slab pie?

Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and don’t get mushy after baking. Feel free to combine varieties for a more complex, balanced flavor in your Apple Slab Pie filling.

Is it possible to use store-bought crust?

Sure! While homemade crust gives you unbeatable flakiness, two sheets of high-quality store-bought pie dough (stacked and rolled to fit your pan) will save time and still yield a crowd-pleasing treat.

Can I add other fruits or nuts?

Definitely! Chopped pears, dried cranberries, or a handful of toasted pecans or walnuts make delicious additions, adding a lovely twist to your Apple Slab Pie without overwhelming its star flavors.

How long should the pie cool before slicing?

For clean, gooey-but-not-runny slices, allow the Apple Slab Pie to cool for at least an hour before cutting. This gives the juices time to thicken up—tempting as it is to dig in right away.

Final Thoughts

There’s something about serving Apple Slab Pie that guarantees smiles—it’s comforting, nostalgic, and just plain delicious. I hope you’ll give this recipe a try, share generous squares with friends, and let it become one of your family favorites, too. Happy baking!