Delicious Apple Slab Pie (Printable)

Golden, flaky crust filled with spiced juicy apples—ideal for gatherings and celebrations.

# What You’ll Need:

→ For the 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 ounces)
05 - 1/2 cup ice water, plus additional as needed

→ For the Apple Filling

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

→ For Assembly

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

# Directions:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or grease lightly.
02 - In a large bowl, combine flour, sugar, and salt for the crust. Cut in cold butter until coarse crumbs form. Gradually add ice water just until dough comes together. Divide dough into two portions, with one piece slightly larger than the other.
03 - Roll out the larger dough piece on a floured surface to fit the bottom and sides of the prepared pan. Gently lift into the pan and press evenly.
04 - In a large bowl, toss together sliced apples, both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice until evenly coated.
05 - Pour apple mixture evenly over the bottom crust. Roll out remaining dough to form the top crust. Place over apples, trim excess, pinch edges to seal, and cut a few small slits for steam to escape.
06 - Whisk egg with milk and brush evenly over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling vigorously.
08 - Allow to cool for at least 30 minutes before slicing into squares and serving.

# Expert Advice:

01 -
  • Feeds a hungry crowd without the stress of making multiple pies
  • The rustic, rectangular shape means more buttery crispy edges per serving
  • Apple filling stays perfectly juicy while the crust gets golden and flaky
02 -
  • Cold butter is non negotiable for a flaky crust work quickly and keep everything chilled
  • Let the pie cool for at least 30 minutes or the filling will slide right out when you slice it
  • A mix of apple varieties gives you better texture and flavor than using just one kind
03 -
  • Chill your rolling pin and workspace if the dough starts getting soft or sticky
  • Use a ruler to measure your dough against the pan for an exact fit
  • Brush the edge where the two crusts meet with water before sealing for a tight closure

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