(Serves 12–16)
For the Filling:
- 4–5 lbs mixed baking apples (e.g., Honeycrisp, Granny Smith, Fuji), peeled, cored, and sliced ¼-inch thick
- ½ cup (100g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 3 tbsp all-purpose flour (or cornstarch for extra thickening)
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
For the Crust:
- Double batch of your favorite pie crust (store-bought or homemade—see easy recipe below)
→ Or use 2 (15 oz) boxes refrigerated pie crusts (4 crusts total)
💡 Pro Tips:
- Use a mix of tart and sweet apples for balanced flavor.
- Don’t skip lemon juice—it brightens the filling and prevents browning.
- Prevent sogginess: Toss apples with flour/sugar and let sit 15 mins, then drain excess liquid.
Easy Homemade Slab Pie Crust (Double Batch)
- 4 cups (500g) all-purpose flour
- 2 tsp sugar
- 1½ tsp salt
- 1½ cups (3 sticks / 340g) cold unsalted butter, cubed
- ½–¾ cup ice water
Method: Pulse flour, sugar, and salt in a food processor. Add butter; pulse until pea-sized. Drizzle in ice water 1 tbsp at a time until dough just holds together. Divide into 2 disks, wrap, and chill 1 hour.
Step-by-Step Instructions (Rustic, Flaky, Foolproof)
1. Prep & Preheat
- Preheat oven to 375°F (190°C).
- Line a half-sheet pan (18x13-inch) with parchment paper.
2. Make the Filling
- In a large bowl, combine apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss well. Let sit 15 mins.
- Drain any excess liquid (prevents soggy crust).
3. Assemble the Slab Pie
- Option A (Single crust): Press one pie crust into the bottom of the pan. Add apple filling. Dot with butter. Cover with second crust or lattice strips.
- Option B (Top crust only): Pile apples directly on parchment. Dot with butter. Drape second crust over filling (no bottom crust—extra rustic!).
- Seal edges: Fold overhang under and crimp with a fork or your fingers.
- Cut vents if using full top crust.
4. Bake to Golden Perfection
- Bake 50–60 minutes, until crust is deep golden and apples are bubbling.
- Tent with foil if edges brown too quickly.
- Let cool at least 1 hour before slicing (filling needs to set!).
Serving Suggestions
- 🍦 Classic: Warm with vanilla ice cream or whipped cream
- ☕ Cozy: With a mug of spiced cider or coffee
- 🧂 Gourmet touch: Sprinkle with flaky sea salt before serving
Storage & Make-Ahead Tips
- Store covered at room temp for 2 days, or fridge for 4 days.
- Reheat in a 300°F oven for 10–15 minutes to restore crispness.
- Freeze unbaked: Assemble, wrap tightly, and freeze. Bake from frozen (+20–30 mins covered).
Frequently Asked Questions
Q: Can I use store-bought crusts?
A: Yes! Use 4 refrigerated pie crusts—roll two together for each layer.
Q: My filling is watery—what happened?
A: Likely didn’t drain apples or used overly juicy varieties. Mix tart + firm apples and drain well.
Q: Can I make it gluten-free?
A: Yes—use GF pie crust and cornstarch instead of flour.
Q: Why “slab” pie?
A: It’s baked in a sheet pan (“slab” pan), making it wide, shallow, and easy to cut into squares!
A Pie Meant for Sharing
Apple Slab Pie isn’t just dessert—it’s an invitation to gather, linger, and savor. No fussy slices or perfect crimps required. Just warm, spiced apples wrapped in buttery pastry, cut into generous squares and shared with joy.
So roll out that dough, pile high those apples, and let your kitchen fill with the scent of cinnamon and comfort. Because the best pies aren’t perfect—they’re made with heart and shared with love.
Do you serve slab pie with ice cream, cheddar, or plain?
Share your tradition in the comments! And if this recipe brought a little rustic warmth to your table, pass it on to someone who believes pie should always be generous. 🍎🥧✨
