Here’s a simple and delicious apple slab pie recipe — perfect for a crowd and easy to make!
Ingredients:
For the crust:
- 2 sheets of store-bought pie crust (or homemade)
For the filling:
- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (optional, for sprinkling)
Instructions:
- Preheat the oven:
- Set to 375°F (190°C). Line a half-sheet pan (13×9 in) with parchment paper.
- Prepare the filling:
- In a large bowl, toss sliced apples with sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Make sure apples are evenly coated.
- Assemble the slab pie:
- Roll out one pie crust into the prepared pan as the base.
- Spread the apple mixture evenly over the crust.
- Cover with the second pie crust. Trim edges and crimp to seal.
- Cut small slits on top for steam to escape.
- Add finishing touches:
- Brush the top crust with the beaten egg.
- Sprinkle a little sugar over the top for extra crunch.
- Bake:
- Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, cover loosely with foil.
- Cool and serve:
- Let it cool at least 20–30 minutes before slicing.
- Serve warm, optionally with vanilla ice cream or whipped cream.
If you want, I can also give you a shortcut version with a crumble topping instead of a top crust, which makes it even faster and extra crunchy.
Do you want me to share that version too?
