Gathering Your Simple, Autumnal Ingredients
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For the Flaky Crust (or a brilliant shortcut):
HomeApple Slab Pie: The Ultimate Party Dessert That Feeds a Crowd with Flaky, Spiced Perfection
Apple Slab Pie: The Ultimate Party Dessert That Feeds a Crowd with Flaky, Spiced Perfection
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dough
Apple
4 ½ cups (562g) all-purpose flour, spooned & leveled
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spiced
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1 ½ tsp salt
1 ½ tbsp granulated sugar
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cream
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1 ½ cups (3 sticks / 340g) unsalted butter, COLD and cubed
¾ cup ice-cold water
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Shortcut: Use 3 boxes (14.1 oz each) of refrigerated pie crusts. You’ll need 4 crusts total (2 for bottom, 2 for top).
For the Spiced Apple Filling:
5-6 lbs firm, tart apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¼-inch thick
⅔ cup (135g) granulated sugar
⅔ cup (150g) light brown sugar, packed
⅓ cup (43g) all-purpose flour
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp fresh lemon juice
2 tsp pure vanilla extract
3 tbsp unsalted butter, cut into small pieces
For the Finish:
1 large egg, beaten with 1 tsp water (egg wash)
Coarse sugar, for sprinkling
The Foolproof, Step-by-Step Method to Slab Pie Glory
Step 1: Prepare the Crust (If Making Homemade)
In a food processor, pulse flour, salt, and sugar. Add cold, cubed butter and pulse until pea-sized crumbs form.Groceries
Drizzle in ice water while pulsing, just until dough begins to clump.
Divide dough in half (one piece slightly larger for the bottom). Shape into rectangles, wrap in plastic, and chill for at least 1 hour.
Step 2: Create the Filling & Roll the Dough
In an enormous bowl, toss apple slices with lemon juice and vanilla. In a separate bowl, whisk sugars, flour, cinnamon, nutmeg, and salt. Sprinkle over apples and toss to coat thoroughly.
Preheat oven to 375°F (190°C). Grease a standard 10×15-inch rimmed baking sheet (jelly roll pan).
On a floured surface, roll the larger dough piece into an 18×13-inch rectangle. Drape it carefully into the pan, letting the excess dough hang over the edges.
Step 3: Assemble the Slab
Pour the apple filling into the crust, spreading it evenly. Dot the top with the 3 tbsp of butter pieces.
Roll the second dough piece into a 16×11-inch rectangle. Place it over the apples. Fold the overhang of the bottom crust up and over the edges of the top crust. Crimp or press with a fork to seal.
Vent the Pie: Cut 4-5 slits in the top crust with a sharp knife.
Brush the entire top with the egg wash and sprinkle generously with coarse sugar.
Step 4: Bake to Golden, Bubbling Perfection
Place the pan on a larger baking sheet to catch any drips. Bake for 45-55 minutes, rotating halfway, until the crust is deep golden brown and juices are bubbling thickly through the vents.
The Critical Rest: Transfer the pan to a wire rack and let the pie cool completely—at least 3 hours. This allows the juicy filling to set, ensuring clean, perfect squares.
Step 5: The Grand Finale
Once completely cool, cut into 20-24 squares with a sharp chef’s knife. Wipe the knife clean between cuts.
Pro Baker’s Secrets for the Ultimate Slab
The Apple Prep: Slice apples uniformly so they cook evenly. A mandoline makes quick work of this.
Prevent a Soggy Bottom: For an extra-crisp bottom crust, pre-bake (blind bake) the bottom crust for 10-12 minutes before adding the filling. Let it cool slightly first.
The Flavor Boost: Add 1 tbsp of bourbon or Calvados to the apple filling, or sprinkle ½ cup of toasted pecans over the apples before adding the top crust.
