Apple Slab Pie is a big, cozy dessert that’s perfect for sharing with family and friends. It’s packed with tender, cinnamon-spiced apples wrapped in a golden, flaky crust that’s baked in a large pan. This pie is all about those classic apple flavors and the satisfying mix of soft fruit and buttery pastry.
I love making this pie when I want something that feels homey and comforting without too much fuss. It’s great because you can cut it into squares, making it easy to serve a crowd or keep some for later. My secret is to add just a pinch of nutmeg along with the cinnamon — it gives the filling a little extra warmth and depth.
One of my favorite ways to enjoy this pie is warm, with a scoop of vanilla ice cream melting on top. It turns every bite into something really special, especially on chilly evenings. Whenever I bring this to a gathering, it always disappears fast, and I love that simple joy it brings to the table.
Key Ingredients & Substitutions
Apples: I like combining tart Granny Smith with sweeter Honeycrisp for a balanced flavor. If you’re out of these, Fuji or Pink Lady apples work well too. Just avoid very soft apples—they can get mushy when baked.
Butter: Cold, unsalted butter is key for that flaky crust. If you want to make it dairy-free, try using chilled coconut oil or vegan butter in the same amount.
Sugar: Both granulated and brown sugars are used to add sweetness and depth. Brown sugar adds a bit of molasses flavor which I love for the filling. You can adjust the sugar amounts to your taste.
Spices: Cinnamon and nutmeg bring warmth to the filling. If nutmeg isn’t available, a pinch of ground allspice is a nice substitute.
Flour: Used for the crust and to thicken the filling. You can swap all-purpose flour with gluten-free blend if needed, but results may vary slightly.
How Do I Get a Perfect, Flaky Crust and Crumbly Topping?
The crust and topping are made the same way, but the difference is how you use the dough. Here’s what helps:
- Keep ingredients cold: Butter should be chilled and cut into small cubes. Cold butter creates steam pockets that make the crust flaky.
- Use a pastry cutter or fingers quickly: Don’t overmix. The dough should look crumbly but hold together when pressed.
- Chill the dough: Letting it rest in the fridge helps the butter firm up again and prevents shrinking during baking.
- For the crust: Roll out the larger dough ball evenly and press it gently into your pan. Don’t stretch it.
- For the topping: Roll out the smaller dough ball and crumble it over the apples lightly. The pieces should be uneven for that homemade look and crunchy texture.
Following these steps will give you a crust that’s both tender and crisp, with a crumbly top that’s just right for this slab pie.
Equipment You’ll Need
- 9×13 inch baking pan – perfect size for this big, shareable pie.
- Mixing bowls – you’ll need a few for dough and apple filling prep.
- Rolling pin – helps you roll out the dough evenly for the crust and topping.
- Pastry cutter or fork – makes mixing the butter into flour easy without warming it too much.
- Sharp knife or apple peeler – to slice and prepare apples quickly.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the topping for some crunch and nutty flavor.
- Stir in a handful of raisins or dried cranberries with the apple filling for a sweet-tart twist.
- Mix in a teaspoon of ground ginger or cardamom for a warm, spicy change.
- Swap half the apples for pears for a softer texture and gentle sweetness.
Apple Slab Pie
Ingredients You’ll Need:
For The Crust and Topping:
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
For The Filling:
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 55-60 minutes to bake, and an additional 20 minutes to cool. In total, plan for around 1 hour and 40 minutes from start to finish. The resting time for the dough in the fridge is included in the prep time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan to prevent sticking.
2. Make the Dough:
In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs with small pea-sized pieces. In a small bowl, whisk the egg and vanilla extract together, then add this to the flour mixture. Stir gently until the dough comes together. Divide the dough into two balls, making one slightly larger for the crust. Wrap both in plastic wrap and chill for about 30 minutes to firm up.
3. Prepare the Filling:
While the dough chills, toss the sliced apples in a large bowl with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Mix well to coat all the apples evenly.
4. Assemble the Pie:
On a lightly floured surface, roll out the larger dough ball into a rectangle just big enough to fit your baking pan. Transfer it carefully to the greased pan and press it into the edges. Spread the apple filling evenly over this crust. Next, roll out the smaller dough ball and crumble it evenly over the apples for a rustic, crumbly topping.
5. Bake and Finish:
Bake the pie in the oven for 55-60 minutes, until the topping is golden brown and the filling is bubbly. Remove the pie from the oven and let it cool for at least 20 minutes so the juices set. Optionally, dust the top with powdered sugar before serving.
6. Serve and Enjoy:
Serve your Apple Slab Pie warm or at room temperature. It’s wonderful by itself or with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy, delicious treat.
Can I Use Frozen Apples for the Filling?
You can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that can make the pie soggy. Pat them dry with paper towels before mixing with the other filling ingredients.
How Should I Store Leftover Apple Slab Pie?
Store leftover pie in an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days. Reheat gently in the oven or microwave for the best texture.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the crust and filling in advance and assemble the pie just before baking. Alternatively, bake the pie fully, then cool and refrigerate overnight. Reheat slices before serving.
What’s a Good Substitute for Butter in the Crust?
If you need a dairy-free option, try using chilled coconut oil or vegan butter in the same amount. Keep it cold while mixing to maintain that flaky texture in the crust and topping.
